Summer Fruit Pancakes

5 from 1 vote

Summer fruit pancakes are fluffy and full of flavor from peaches or nectarines. This vegan recipe is easy to customize with any summer fruit!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: pancakes

Calories: 125kcal

Add ¾ cup all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 ½ teaspoons white sugar, and ½ teaspoon cinnamon to a medium-sized bowl and whisk to combine.
Add ⅔ cup soy milk, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, and 1 tablespoon canola oil to the bowl with the dry ingredients. Whisk to combine.
Fold in 0.5 cup peaches, nectarines, or other summer fruit. Make sure not to over mix.
Preheat a frying pan to medium heat and add 1 tablespoon canola oil. If you're using a stainless steel skillet, make sure you achieve leidenfrost before adding oil
Add about ¼ cup of pancake batter to the pan.
Sprinkle a heaping teaspoon of fresh fruit over the pancake in an even layer.
Allow the pancake to cook for about 2 to 3 minutes.
Flip the pancake and cook for another 1 to 2 minutes, or until it is golden and the fruit has caramelized.
Repeat with the remaining pancake batter and fruit. Depending on the size of your pan, you can cook up to 3 pancakes at once.

Storage: Store leftover pancakes in an airtight container in the refrigerator for 3 to 5 days.

Reheating: You can reheat them in the microwave for about 30 seconds or crisp them up in the oven or air fryer at 350°F for about 5 minutes.

This recipe is adapted from pancake battered bananas, another great way to incorporate fruit into your pancakes!