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Peach Pancake Topping

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A quick, luscious peach compote-style topping that turns any stack of pancakes into a summer-sweet treat.

Ingredients

Scale
  • 2 cups fresh ripe peaches, peeled and diced (about 3 medium)
  • 2 tbsp unsalted butter
  • 2 tbsp packed light brown sugar
  • 1 tbsp honey (optional, for extra sweetness)
  • ¼ tsp ground cinnamon
  • 1 tsp fresh lemon juice
  • Pinch of kosher salt
  • 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker sauce)

Instructions

  1. Prep peaches: Peel if desired, then dice into ½-inch pieces.
  2. Melt butter in a small saucepan over medium heat.
  3. Add peaches, brown sugar, honey, cinnamon, lemon juice and salt; stir to combine.
  4. Cook, stirring occasionally, until peaches soften and release juices, about 5–7 minutes.
  5. For a thicker consistency, stir in the cornstarch slurry and simmer 1–2 minutes more until glossy.
  6. Remove from heat and let cool 2 minutes before spooning warm over pancakes.

Notes

  • Frozen peaches work—no need to thaw completely, just add 1–2 extra minutes of cook time.
  • Swap honey for maple syrup or omit for a less-sweet topping.
  • Add 1 tsp bourbon or ½ tsp vanilla at the end for extra depth.
  • Refrigerate leftovers up to 1 week; reheat gently on the stovetop.

Nutrition

Keywords: peach pancake topping, peach compote, breakfast sauce, fruit topping

Find it online: https://zesticook.com/peach-pancake-topping/