Michael and I will be celebrating our 10th wedding anniversary later this year, and in keeping with our love to travel, we have been researching possible locations for our getaway. There has been much talk of visiting Las Vegas and we’ve been looking into the different features that each resort has to offer. I (obviously) am very excited about the tremendous number of fine dining opportunities, and was interested to see such vast menu options for various special diets. While I am not a vegan by any stretch of the imagination, I thought it sounded like a fun project to create a recipe that might not otherwise be vegan but by making it vegan it would have some benefits no matter what your diet might be.
I chose to create these Peach Pancakes with Caramelized Peach Syrup inspired by the Peach Pancakes on the Wynn Las Vegas menu. Not only are they delicious, but they don’t require any eggs or buttermilk so you can make them even when the refrigerator needs restocking.
Fresh fruit is always best, but in this instance they’re not in season here so I used frozen sliced peaches with good results. Pancakes with fruit in them are good already, but making a fruit syrup to top them with is really where the magic happens. I like to add a splash of lemon juice to the peaches to give them a little added punch of flavor. Trust me, you won’t taste the lemon in the final dish, just the welcome tartness to balance out the sweet. Truth be told, butter, eggs, and buttermilk do make the best pancakes in my opinion. I also feel like there’s something to be said for making delicious dishes that satisfy everyone at the table no matter what their diet restrictions might be. These peach pancakes do the trick.
Not a fan of peaches? My recipe for Banana Poppy Seed Pancakes with Caramel-Banana Syrup is one of my very favorite recipes on my site. They’re very definitely not vegan, but they are amazing.
5 Tips for Cooking Pancakes Perfectly:
1. Don’t overmix the batter. Fold the wet ingredients into the dry ingredients just until they’re almost combined. Lumps are not a bad thing. Don’t make the batter too thick…or too thin. Too thick and they’ll be tough, and possibly raw in the center. Too thin and they’ll spread out all over the pan. The batter might seem thin (somewhat thin is good, runny is not) when you add it to the pan, but the baking powder will work its magic and they’ll get fluffy as they cook.
2. Preheat the skillet before adding the oil to the pan. Finding the exact right temperature can take a few minutes, so use a very small spoonful of the batter to make a tiny pancake to test. Too hot and the pancake with brown way too quickly and the inside will not cook through. Not hot enough and the batter will soak up all the oil and will turn out soggy and won’t brown properly.
3. Use a measuring cup to portion out the batter. Using a measuring cup to scoop the batter ensures that all of the pancakes are the exact same size, which makes for a very pretty stack.
4. Don’t flip too soon. Or too late. The trick to knowing when to flip the pancakes is to wait until the outside edges look dry and bubbles begin to rise to the surface, then peek underneath to see if the pancakes have turned a lovely golden brown. Flip with confidence. If you’ve waited until the edges have set, you shouldn’t have too much trouble with folded up disaster pancakes.
5. Keep them warm. By the time you finish making the last pancake, the first ones you made have probably cooled way down. In order to feed everyone a warm breakfast at the same time, place a cooling rack on a baking sheet in the oven and heat the oven to 200°F. As you finish making each pancake, arrange them on a single layer on the cooling rack in the oven. It’s best not to stack pancakes until ready to serve because they steam and turn out gummy and tough.
More Favorite Breakfast Recipes: