Yummy peach topping for pancakes made from canned peaches so it’s super quick and easy!
*Recipe updated 12/3/22
Who doesn’t like pancakes? Definitely not anybody in my family!
We love pancakes and every Sunday we have a brunch where pancakes usually make an appearance.
This easy peach topping for pancakes is a perfect complement to any original or vanilla flavor pancakes (check out our milk free/egg free pancakes recipe here). The recipe uses canned peaches so it’s ready to eat in no time.
Give it a try on your next stack of pancakes!
Looking for More Pancake/Topping Recipes? Try These…
Video Instructions:
Ingredients in Peach Topping for Pancakes:
Canned Sliced Peaches
Granulated Sugar
Brown Sugar
Cinnamon
Salt
Cornstarch
Water
Vanilla Extract
How to make Peach Topping for Pancakes:
1) Make a cornstarch slurry by combing the cornstarch and water in a small bowl. Stir until smooth, then set bowl aside.
2) Drain the juice from one can of peaches and leave the juice in the other can. (Use peaches packed in juice or light syrup, not in heavy syrup)
3) To a large saucepan, add peaches (drained can and undrained can), brown sugar, granulated sugar, cinnamon, and salt. Stir the ingredients, then cook on medium heat for about 5 minutes, stirring occasionally, until the sugar has dissolved.
4) Turn up heat to medium-high and bring peaches to a boil. Then, slowly pour the cornstarch slurry into the saucepan, making sure to stir peaches constantly as you add the slurry. Continue stirring constantly for 1 minute to allow sauce to thicken. (If you want thicker sauce, continue stirring for another couple of minutes until it reaches your desired consistency).
5) Remove from heat and stir in vanilla extract.
6) Serve peach topping warm over pancakes with butter and syrup (optional).
Peach Topping for Pancakes
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon cool water
- 2 (15 ounce) cans sliced peaches in juice (1 drained & 1 undrained)
- 1/4 cup light brown sugar, packed
- 2 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Make a cornstarch slurry by combing the cornstarch and water in a small bowl. Stir until smooth, then set bowl aside.
- Drain the juice from one can of peaches and leave the juice in the other can.
- To a large saucepan, add peaches (drained can and undrained can), brown sugar, granulated sugar, cinnamon, and salt. Stir the ingredients, then cook on medium heat for about 5 minutes, stirring occasionally, until the sugar has dissolved.
- Turn up heat to medium-high and bring peaches to a boil. Then, slowly pour the cornstarch slurry into the saucepan, making sure to stir peaches constantly as you add the slurry. Continue stirring constantly for 1 minute to allow the sauce to thicken. (If you want thicker sauce, continue stirring for another couple of minutes until it reaches your desired consistency).
- Remove from heat and stir in vanilla extract.
- Serve peach topping warm over pancakes with butter and syrup (optional).
Notes
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