When I was a kid, Sunday mornings were made for sleeping in. Rolling out of bed a little later and stumbling up into the kitchen to the warm and inviting smell of pancakes, or waffles, or fritters. Sometimes there was bacon or eggs, maybe even some freshly toasted, buttered bread to accompany it. Family breakfasts were for decompressing from overworked schedules, to connect with each other over our favourite thing, food.

Here’s my confession: I don’t really like pancakes. No matter the batter, the fillings or lack thereof, the flours used, the butter or no butter dilemma, I much prefer waffles. There’s just something satisfying int he crunch of a waffle done right, and the many little divots to hold all the butter and maple syrup I can cram in there. Now don’t get me wrong, I’ll eat them if that is the only offering, but I don’t make them for myself.

Instead I make them for my kids, who seem to love pancakes and all their frivolity. I make big batches, freeze them and defrost them later for snack or breakfasts. Popped into the toaster to warm them, drenched in butter and a little syrup, they are the picture of fun foods. Sometimes I even splurge and spread on a little peanut butter or *gasp* Nutella.

Sometimes though, I like to push my boundaries, to try things I don’t like so much. So I add my own spin to them and see where it takes me. Mostly that means making them healthier and tastier. So for these fluffy pancakes I used half whole wheat flour and half white (a killer combo!), kept the sugar at a minimum and of course added buttermilk. I always have buttermilk on hand for all kinds of fun uses, dressings, breads, baked goods, etc.

Adding peaches was just a no brainer, considering the time of year and they lend themselves well to buttermilk based dishes and a little pinch of cardamom and ginger only brightens that flavour.

These pancakes whip up in no time, are amazingly tasty and freeze very well…if there are any leftovers. Paired with a perfectly pressed cup of coffee and some fine maple syrup, even I could tuck into these on a lazy Sunday.

Continuing with my partnership with Tablespoon.com, these pancakes are one of five recipes featured in my Peachy Keen Summer Recipes Collection. To see more of the peach inspired recipes that will be featured on Guilty Kitchen in the following days, click the above link for sneak peeks.

One year ago: Cauliflower and Potato Salad

Two years ago: Brown Butter Whole Wheat Blueberry Muffins

Whole Wheat Peach Pancakes

Yield: 8 large pancakes
Prep Time: 10 minutes
Cooking Time: 10 minutes 

1 egg
1 1/4 cups buttermilk
2 tsp vanilla extract
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
3 tbsp brown sugar, packed
1/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp ground cardamom
1/4 tsp ground ginger
2 tbsp butter, melted
2 diced peaches

1. In a large bowl, combine the egg, buttermilk and vanilla. Blend well.
2. In a separate small bowl, whisk together the flours, sugar, salt, baking powder and spices.
3. Add dry ingredients to wet and stir a few times (leave a little bit of dry ingredients exposed). Fold in peaches and melted butter.
4. Ladle batter into a hot non-stick pan or griddle on medium heat (coated with lots of butter if preferred) and turn when small bubbles rise to the surface and pop. Remove to plates, top with butter and syrup and serve!

Similarly delicious recipes from other fabulous food blogs:

White Peach Sangria on Dine and Dish
Honey Cinnamon Peach Pie on My Kitchen Addiction
Rustic Peach and Plum Tart on Eyes Bigger Than My Stomach
Peach and Strawberry Cream Cobbler on Eat the Love
Toffee Pecan and Peach Crisp on Eat Live Travel Write