Mini Buttermilk Pancakes with Golden Peaches and Cream

A plate of mini buttermilk pancakes with golden peaches and cream.

A Taste of Wild - New England

Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.

Mini Buttermilk Pancakes with Golden Peaches and Cream

A perfectly ripe peach is the epitome of summer. When you cook them down with sugar and serve them over pancakes, you can practically feel the memories forming. When I’m traveling and fully present in the moment, I often find I have more time to enjoy the simple pleasure of caramelized peaches over fluffy buttermilk pancakes than I would if I were home. Thank heavens for RVs.

Mini Buttermilk Pancakes with Golden Peaches and Cream

Mini Buttermilk Pancakes with Golden Peaches and Cream

Yield: Serves 4


  • 2 tablespoons butter, melted, plus extra for pan-frying
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup raw sugar
  • 4 peaches, halved, pits removed
  • Splash of amaretto 
  • Cream, to serve

Cooking Tools

  • Bowl 
  • Whisk 
  • 2 cast iron pans 
  • Spatula


Place the melted butter and granulated sugar in a bowl and whisk to combine. Add the egg, vanilla and buttermilk and whisk until smooth. Whisk in the baking soda and salt, then add the flour and stir until just combined. Finally, add the ricotta but take care not to over mix the batter. It should be thick, not pourable like regular pancake batter.

Heat a cast iron frying pan over medium heat, add the raw sugar and heat until it just starts to melt. Add the peaches, cut-side down, and cook for 1 minute, then add the Amaretto. Take care, as it might flame up. Cook for 4 minutes or until the peaches soften, then flip them over and cook for another 5 minutes. Set aside while you make the pancakes. 

Melt a generous pat of butter in a large non-stick cast iron frying pan over medium heat. For each pancake, add 1 ½ tablespoons of batter and space them evenly around the pan; do not flatten the mounds. Cook for about 2 minutes or until lightly golden, then flip them over and cook the other side for another minute or two. Keep an eye on them–you may need to reduce the heat if they are browning too quickly. Transfer to a plate and cover to keep warm, then repeat with the remaining batter.

Serve the pancakes and peaches with a good splash of cream. 

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