Goat Cheese Pancakes with Fresh Peach Syrup

Goat Cheese Pancakes with Fresh Peach Syrup

Well, it is officially August, but instead of lamenting that summer is almost over (though believe me, I’m tempted to do so) I’d rather celebrate the arrival of stone fruit season! At least in my northeast US neck of the woods. It seems like those peaches, nectarines and plums just aren’t really ripe for use until the beginning of August up here, though rest assured I try to rush them every year.

Goat Cheese Pancakes with Fresh Peach Syrup

So for my first peach dish of the season, I went for brunch. I realized it’s been forever since I made pancakes (the horror), so Matt vehemently happily agreed it was time to rectify that. I can always count on him for support. 🙂

goat cheese pancakes with fresh peach syrup

The goat cheese flecked throughout the fluffy pancake batter turns out delicious pancakes. They are both sweet and tangy, and the goat cheese plays very well with the sweetness of the peaches. I tested this recipe both ways, and you definitely need the cinnamon in the peach syrup. I was worried it would overpower the peach flavor, but it just brings it out and adds some warmth to the syrup. And without it, the syrup is actually a little bland.

Goat Cheese Pancakes with Fresh Peach Syrup

Enjoy! A perfect way to begin the wonderful peach season! And your morning…

Source: adapted from Cook Without a Book by Pam Anderson

Ingredients:

PANCAKES:
1 ½ cups all-purpose flour
2 tsp granulated sugar
½ tsp kosher salt
½ tsp baking powder
¼ tsp baking soda
¾ cup buttermilk
1 large egg
2 tbs flavorless oil, like canola, plus more for brushing the skillet
3 oz. crumbled goat cheese

SYRUP:
½ cup honey
2 large peaches, peeled, pitted and chopped
Pinch of ground cinnamon
Pinch of kosher salt

Directions:
To make the PANCAKES: combine the flour, sugar, salt,  baking powder, and baking soda in a medium mixing bowl. In a 2-cup liquid measuring cup, whisk together the buttermilk, egg, oil, plus ¼ cup water.
Add the wet ingredients to the dry, all at once, then whisk until just combined. Do not overmix. Using a rubber spatula, fold in the goat cheese crumbles. Set aside to rest for a few minutes while the griddle heats up.
Place your griddle over medium-low heat and give it all the time it needs to heat up. Don’t rush this process, or you’ll be throwing out your first batch of pancakes. It’s ready when you flick a few drops of water onto the griddle and they spit and dance around.
Once ready, brush the griddle all over with canola oil. Ladle the pancake batter, about ¼ cup at a time, onto your hot griddle and cook until the edges are set and you see bubbles forming on top. Quickly flip the pancake over and cook on the other side until just cooked through. I like to test for doneness with a toothpick. Remove the pancakes to a plate and repeat with the remaining batter until done.
While the pancakes are cooking, make the SYRUP: in a medium stockpot, bring the honey and peaches to a simmer over medium heat. Add the cinnamon and salt. Cook until the peaches release their juices and the mixture reduces to a syrupy consistency. This should take anywhere from 2 to 5 minutes. Keep an eye on it, it goes from a perfect syrupy texture to overdone in a blink. Once it’s ready, keep on low heat until you’re ready to use.
To plate, place 2-3 pancakes on a plate and generously ladle the peach syrup over. Serve immediately.

8 responses to “Goat Cheese Pancakes with Fresh Peach Syrup

  1. I love pancakes and never would have thought of adding goat cheese to them. It has to add incredible flavor. And adding fresh peaches on top is the perfect topping.

  2. I love that you added the goat cheese in crumbles! I thought it would be beat in like a cream cheese (also delicious) but this is a great idea!

    • Texan New Yorker

      Now you’re giving me ideas, lol! But, adding the crumbles to the batter at the end is easier and lazier… Thanks Laura!

  3. I love goat cheese mixed with fruit and now I have an excuse to make pancakes for breakfast soon! Great looking recipe!

  4. I never would have thought to add goat cheese to pancakes but what a great idea! I love the taste of goat cheese and the creamy texture would be perfect in the batter.

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