Peach Buttermilk Pancakes

Southern Living, 2008 Annual Recipes

2 cups all-purpose baking mix
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 large egg
1 1/2 cups peeled, diced fresh peaches

Toppings:

Sweetened whipped cream
Diced fresh peaches

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches.

Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Cook pancakes 4-6 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side until golden brown.

Serve with desired toppings

Makes 16 (4-inch) pancakes