Brown Sugar & Peach (Sheet Pan) Pancakes

These Brown Sugar and Peach Pancakes are everything we need as we wrap up the summer. My kids are back in school and there is a lot going on between life, work and the garden demanding attention. I like something quick and satisfying to start the day, these are the perfect, fast AND a delicious way to start the morning. These pancakes are fluffy and have a light and airy crumb, thanks to Real California Milk Dairy. They are buttery with a hint of sweetness from the brown sugar and yellow peachs. Topped with a brown sugar cinnamon whipped butter, that adds another layer of goodness. That is not all they highlight one of my favorite fruits of the season, sun kissed peaches that taste like sunshine!

I know I know.. it is a little early to start thinking about all the fall flavors (or is it?) but these delicious Brown Sugar & Peach Sheet Pan Pancakes are the bridge we needed to get us to fall. Stone fruits are in season and at their peak of flavor, peaches are juicy, sweet and tangy. When you sprinkle in some brown sugar and cinnamon, well it’s a magical combination!

What Are Sheet Pan Pancakes?

Nothing against flipping pancakes, if I have the time I will gladly flip away! But these days we have busy mornings and if it isn’t the weekend, we are rushing out the door. These are pancakes without all the fuss, no need to stand over the stove keeping watch. These Brown Butter & Sheet Pan Pancakes, are a one pan deal that goes straight in the oven. All we need is a 15×10 in. sheet pan. Make sure to butter up the pan or use a non-stick spray so they slide right off (such an easy clean up too!) Spread the batter evenly and tap a few times to get it even. Then set the timer for 16 minutes and out comes the most glorious and sweet smelling batch of pancakes. That couldn’t be easier to make, but pack tons of deliciously sweet summer flavor. Cut them into your desired serving size and serve straight off the sheet pan or pack them to-go!

What Is Summer Without Peaches?

I have not met a single stone fruit I didn’t like. Characterized by their hard pit or seed that is in the center, stone fruits come in many shapes and sizes. All with different flavor profiles, peaches, nectarines, plums, apricots, and even cherries are on that list! For my Peach and Brown Sugar Pancakes I am going with the classic yellow peach, they are great because not only are they full of flavor they also hold their shape while baking.

I love the brown sugar and peach combo, it combines fresh summer fruit flavor with caramel notes from the brown sugar and cinnamon. To incorporate maximum peach flavor we are utilizing it two ways in this recipe. Take one fresh ripe peach, with medium firmness and dice it into small bite size pieces and mix it into the batter. This makes for bursts of flavor throughout every bite. Feeling a little fancy? Thinly slice peach slices to garnish the top, I love the extra little touch this gives. Just make sure the slices are very thin so the batter can cook through underneath.

Brown Sugar Butter-

The finishing touch to any pancake is a little butter (or a lot I’m not judging!) In this case I am leveling up our Real California Butter with some brown sugar and cinnamon. It is so simple to whip together. Make sure the butter is soft and it will be a breeze. Whip the brown sugar and ground cinnamon into the butter and you will notice it, start getting lighter in color once you have mixed enough. This simple but delicious butter would be great on toast, waffles or of course this recipe as it ties everything together. Add a little drizzle of your favorite syrup and you’re ready to dig in.

Gather the Ingredients:

Real California Buttermilk– The secret ingredient for extra fluffy pancakes is Real California Buttermilk What exactly is buttermilk? Originally; as the name implies, buttermilk was the byproduct that was left after churning butter. The liquid would naturally ferment after letting the cream separate to make butter, resulting in a tangy rich liquid. Nowadays buttermilk is made from low-fat milk that is cultured with lactic acid bacteria. It is different from regular milk, it is thicker, more flavorful with a slight tang that comes from the acid. It actually breaks down proteins in baked goods, that is why it is commonly used in baking. In the case of our Brown Sugar and Peach pancakes the buttermilk reacts with baking soda, this makes for a tender and soft crumb that we look for in a fluffy pancake. Adding in also that slight tang that balances out the sweetness of the fruit.

Real California Butter- Butter just makes everything better. It adds soft texture and richness to our delicious peach and brown sugar pancakes. I am using unsalted butter to better control the amount of salt in our pancake batter.

Real California Milk products are made with locally sourced and sustainably produced milk from family farms. They include everything from butter, buttermilk, ice cream, sour cream, cottage cheese, milk and more. When you purchase products with the seal, you can be sure you are supporting families that are working on farms that have at times been passed down for generations! Many farms use renewable energy, water recycling, and waste reducing practices to protect the environment.

Fresh Peaches- Look for yellow peaches that are ripe yet hold their shape.

All-Purpose Flour- All purpose flour is a great base since we can add the leveling agents needed.

Baking Powder- Is one of the leveling agents in this pancake recipe. That will give the pancakes volume and a tender crumb.

Baking Soda- Is the second of our leveling agents, baking soda reacts with the buttermilk basically creating bubbles that will give the pancakes extra lift.

I find that using both of them really gives the best result. The pancakes are fluffy and rise beautifully even with the addition of the peaches.

Ground Cinnamon – Peaches and cinnamon are such a great combo they complement each other and the cinnamon adds depth to the sweetness of the peaches.

Salt- Even though this is a lightly sweet recipe, salt enhances all the flavors.

Dark brown sugar– Brown sugar is combined with molasses that give the pancakes subtle sweetness and hints of caramel. These pancakes are lightly sweet so you can still coat them in your favorite syrup. Personally I enjoy them with regular honey.

Pure Vanilla Extract-Baked goods need vanilla extract; it just elevates all the flavor profiles.

Eggs- they bind our batter together while adding moisture as well.

Having all the dairy ingredients at room temperature is ideal, you can place things in the microwave for a few seconds at a time if you need to speed up the process. For the eggs, placing them in a glass with warm water for a few minutes does the trick.

I made this recipe the night before and allowed the pancakes to cool and placed in an air tight container, in the refrigerator. They are still just as fluffy and delicious for a few days after. Simply warm them up before serving.

As we get back into the routine, don’t forget to stop and savor the small good things. I am holding on to the summer as long as I can. I’m guilty of anticipating the next, but here’s our reminder to enjoy where our feet are planted. To enjoy the bounty of fresh fruits available and those Real California Milk products that are always there to help create delicious recipes for our families. 

This post was created in partnership with Real California Milk. I’m proud to collaborate with a brand that supports sustainable, family owned dairy farms and high quality ingredients. Recipes and opinions shared here are entirely my own.