Peach Topping for Pancakes  Recipe
Peach Topping for Pancakes

By Faith Durand

One Saturday not long ago, we made a hearty Saturday brunch of oat pancakes for a crowd. And while we are great fans of maple syrup, we decided to serve a chunky fruit topping like the kind you find in diners and family restaurants like Bob Evans.

You can buy these toppings industrially pre-packaged in jars, of course, but it is just too easy to make your own. You don't even need fresh fruit; frozen does just as well, and bags of organic frozen peaches and blueberries are readily available from Trader Joe's and Whole Foods any time of year.

Here the peaches are spiked with just enough cinnamon and nutmeg to bring out their flavor, and orange juice plays up the tangy sweetness. Try this recipe with berries or peeled plums, too. Substitute grape or cranberry juice for the orange juice.

Fruit topping is just the right complement to hearty texture and moist, whole-grain goodness Golden Oat Pancakes, a family recipe a reader sent to us at

DIY Peach Pancake Topping Recipe

Makes about 3 cups

2 1/4 cups frozen peaches (one 16-ounce bag)

1/2 cup white sugar

1 cup orange juice

1 cup water

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 1/2 tablespoons cornstarch

1/4 cup cold water

Pinch salt

Put the peaches in a 2-quart saucepan. Stir in the sugar, orange juice, water and spices and bring to a simmer over medium heat. Stir often and make sure that the mixture doesn't boil over. Simmer for about 15 minutes or until the sauce is slightly reduced and the peaches are tender.

In a small bowl, whisk the cornstarch into the cold water until completely dissolved. Add to the peaches, stirring briskly. Stir constantly over medium heat until the sauce is slightly thickened, just a couple minutes.

Serve while warm.

Golden Oat Pancakes

Makes about 1 dozen pancakes

1 1/3 cups milk

1 cup rolled old-fashioned oats

2 eggs

1 tablespoon vegetable oil

2/3 cup flour

4 teaspoons baking powder

1 tablespoon brown sugar

1/2 teaspoon salt

Combine milk and oats and let stand five minutes. Beat the eggs lightly in a separate bowl and then add along with the oil. Combine flour, baking powder, sugar and salt, and stir into oat mixture. Let sit for about five more minutes or until slightly bubbly. Pour onto a hot griddle or nonstick pan; flip when bubbles form and the edges are beginning to look dry.


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