4 40 mins
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Cinnamon Peach Pancakes

Delicious and easy breakfast treat with the sweetness of Australian peach


  • 1 cup self-raising flour
  • 1 cup plain flour
  • 2 tsp ground cinnamon, plus extra to serve
  • 2 tbsp caster sugar
  • 1 tsp grated orange zest (optional)
  • 2 eggs
  • 2 cups milk
  • 30g butter, melted
  • 410g can SPC peach slices in juice, drained
  • Vanilla yoghurt, chopped Vienna almonds, maple syrup to serve
  1. Sift flours and cinnamon together into a large jug. Stir in sugar and zest. Make a well in the centre of the flour mixture. 
  2. Break eggs into the well and whisk gently, gradually incorporating the flour. Then, slowly whisk in milk to make a smooth batter. Set aside 15 minutes. 
  3. Heat a medium, non-stick frying pan over a medium heat. Brush with a little butter. Pour in ¼ cup batter. Cook 1-2 minutes until bubbles appear on surface and begin to break. Turn and cook a further 1 minute to cook through.
  4. Transfer to a plate and continue to cook pancakes. Layer cooked pancakes between paper towel to keep warm.
  5. Serve 3 pancakes per person, layered with peaches, topped with vanilla yoghurt, nuts, a sprinkling of cinnamon and drizzled with maple syrup.

Tip: You may want to cook 2 pancakes per batch – this will depend on the size of your pan. Each pancake is about 12 cm in diameter.

Cinnamon Peach Pancakes

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