Add freshness to your entire day — from breakfast through dessert — with peaches, pecans, and plain Greek yogurt.
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 cup milk
- 1 cup 2% Greek Yogurt, divided in half
- 1 teaspoon vanilla, plus ½ teaspoon
- 2 large eggs
- 3 tablespoons melted butter
- 1 cup chopped pecans, divided in half
- Butter or oil for cooking, as needed
- 1 teaspoon honey
- 1 peach, sliced
- In a large bowl, whisk flour, baking powder, salt, and sugar. In a separate bowl, whisk milk, ½ cup yogurt, 1 teaspoon vanilla, and eggs.
- Pour the wet ingredients over the dry, and stir until only a few small lumps remain. Fold in melted butter and ½ cup pecans.
- Heat a griddle or large skillet over medium-high heat. Brush with butter or oil.
- Drop ¼ cup of batter per pancake onto the heated pan. Flip each pancake over once the batter is bubbly. Cook until the other side is golden brown.
- To prepare the Honey Vanilla Yogurt topping, mix ½ cup yogurt, ½ teaspoon vanilla, and honey.
- Toast ½ cup pecans in a small sautée pan over medium heat until desired color is reached.
- Serve pancakes with Honey Vanilla Yogurt, toasted pecans, and peach slices on top.
Recipe by Maria Elliott
Soergel Orchards, 2573 Brandt St., Wexford. 724.935.1743. soergels.com.