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Brown Sugar & Peach Sheet Pan Pancakes

These Brown Sugar & Peach Sheet Pancakes are a delightful summer treat that are easy to make for those days you need to feed the family something delicious and low effort. The pancakes are fluffy and have a light and airy crumb , thanks to Real California Milk Buttermilk. They are buttery with a hint of sweetness from the brown sugar and cinnamon. Top with a Brown whipped sugar butter that adds a another layer of goodness!
Prep Time 15 minutes
Cook Time 16 minutes
Servings: 16 servings
Course: Breakfast

Ingredients
  

  • 2 C Real California Milk Buttermilk
  • 1/2 C Real California Butter Unsalted & Melted
  • 2 Fresh Peaches Yellow
  • 2 C All purpose Flour
  • 2 tsp. Baking powder
  • 1 tsp. Baking Soda
  • 3 tsp Cinnamon Powder
  • 1 tsp. Salt Pink Himalayan
  • 2 tsp. Pure Vanilla Extract
  • 1/3 C Brown Sugar
Brown Sugar Butter
  • 1/2 C Real California Milk Unsalted Butter soft
  • 2/3 C Brown Sugar
  • 3 tsp. Ground Cinnamon

Equipment

  • 1 15x10 Sheet Pan

Method
 

  1. Preheat the oven at 42 °F
  2. Dice the peach in small pieces and set aside.
  3. Start by whisking together the buttermilk, eggs, vanilla extract, brown sugar and melted butter in a medium bowl.
  4. In another bowl combine flour, salt, cinnamon powder, baking soda, baking powder
  5. Add dry ingredients to the wet ingredients and combine well.
  6. Add in peaches to the batter and incorporate.
  7. Grease the pan with butter or non-stick cooking spray. Spread the batter evenly onto the pan and garnish with thinly sliced peach slices if desired.
  8. Bake for 16 minutes and once out you can divide into your desired serving sizes.
  9. Serve with a generous dollop of the brown sugar cinnamon butter and drizzle with your favorite syrup or plain honey. Enjoy!!
Brown Sugar Butter
  1. Take the soft butter and with a whisk, beat in the sugar and cinnamon. Until it is fluffy and lighter in color.
    *Refrigerate the extra butter in a air tight container