Fresh Peach Pancakes With Quick Strawberry-Peach Sauce

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“Dorie Greenspan”
1hr 15mins
14 pancakes

Ingredients Nutrition


  1. Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
  2. Taste and add powdered sugar as needed.
  3. Store covered in the refrigerator until ready to use; will keep for 1 day.
  4. Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
  5. In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
  6. Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don’t worry if the batter is a little lumpy).
  7. With a rubber spatula, gently fold in the peaches.
  8. Lightly butter or oil your griddle or skillet.
  9. Preheat over medium heat (if using an electric griddle, set to 350°).
  10. Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
  11. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
  12. Serve immediately w/ Quick Strawberry-Peach Sauce.

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