Yeast pancakes with peach-maple butter

Heather Disarro

Rate this Article:
Max 5 stars
My Rating

Yeast pancakes with peach-maple butter are a fabulous way to celebrate brunch. A light yeasty flavor permeates these delicious cakes, and a simple compound butter does the rest.


Yeast pancakes with peach-maple butter

Serves 6-8


  • 1/2 cup warm water
  • 1 tablespoon active-dry yeast
  • 1/2 cup butter, melted and cooled
  • 2 cups milk
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3 cups whole wheat pastry flour
  • 2 eggs, beaten
  • 1/2 teaspoon baking soda
  • 1/2 cup fresh chopped peaches
  • 1 stick butter, softened
  • 2 tablespoons pure maple syrup, plus more for serving


  1. Combine the yeast and the water in a large mixing bowl and let stand for a few minutes, stirring thoroughly to make sure the yeast dissolves into the water.
  2. Combine the butter with the milk, salt and sugar.
  3. Stir the butter mixture into the dissolved yeast mixture.
  4. Add the flour and stir until a thick dough is formed.
  5. Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.
  6. In a smaller bowl, stir together the chopped peaches, maple syrup and butter until the peaches and syrup are evenly distributed.
  7. Scoop the butter onto a large sheet of plastic wrap and gently roll into a log.
  8. Refrigerate until morning.
  9. The next morning, add the eggs to the batter along with the baking soda and whisk until completely combined.
  10. Remove the butter from the refrigerator.
  11. Heat a large griddle over medium-low heat until water droplets bounce off of the surface.
  12. Grease lightly with butter or coconut oil.
  13. Add the pancake batter by 1/3 cup and cook for about 1 to 2 minutes per side, until each side is golden brown.
  14. Repeat until all pancake batter is used.
  15. Serve hot with scoops of the peach-maple butter on top, and additional maple syrup if desired.

More exceptional pancake recipes

Red velvet pancakes with cream cheese glaze
Bacon-stuffed pancake dippers
Cranberry and orange pancakes with cranberry syrup

Tags: , ,

Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.