Almond Peach Pancake Platter Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the cornmeal and thicken slightly. If batter becomes too thick, stir in up to 2 tablespoons additional buttermilk.

Cook pancakes

Heat a heavy skillet or griddle over medium heat and brush with a little oil or butter. For each pancake, pour about 1/4 cup batter onto the griddle (adjust for desired size). Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, 1–2 more minutes. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Prepare peaches

Peel the peaches if desired (for a smoother presentation) and slice into 6–8 wedges each. Pat dry with paper towel.

Sauté peaches

In a large skillet over medium heat melt 2 tablespoons butter. Add the peach slices in a single layer (work in batches if needed). Sprinkle with light brown sugar, lemon juice, cinnamon, and vanilla. Cook undisturbed 2–3 minutes to caramelize the underside, then gently flip and cook another 1–2 minutes until peaches are tender but still hold shape.

Create glaze

If the pan is dry and browned bits have formed, add 1–2 tablespoons water to deglaze, scraping up those bits and creating a glossy syrup. Allow syrup to reduce slightly, then remove peaches from heat. Taste and adjust sweetness or lemon as needed. Keep warm until serving.

Whip cream

In a chilled bowl whip the heavy cream with an electric mixer until soft peaks form (about 1–2 minutes).

Fold yogurt

In a separate bowl combine the Greek yogurt, vanilla extract, honey (or maple), and a pinch of salt. Gently fold the whipped cream into the yogurt until light and airy. Stir in the optional almond extract if using for a subtle almond note. Refrigerate until ready to serve.

Toast almonds

In a dry skillet over medium heat toast 3/4 cup sliced almonds, stirring often, until fragrant and just golden, 3–5 minutes. Transfer to a cool plate to stop cooking. Reserve 1/4 cup toasted slivers for finishing the platter.

On a large platter or individually, stack 3–4 warm cornmeal pancakes per serving.

Spoon generous portions of the warm sautéed peaches over and around the pancakes, letting some syrup run over the stack.

Add a large dollop (about 1/3 cup) of the whipped vanilla yogurt on top of each stack or on the side.

Sprinkle the stack and peaches with the toasted almonds, reserving the toasted almond slivers for a pretty finish.

Finish with a drizzle of maple syrup to taste, a light dusting of powdered sugar if desired, and garnish with fresh mint leaves.

Serve immediately while pancakes and peaches are warm.