Peach Buttermilk Muesli Cakes

Is there anything better than a ripe, juicy yellow peach in the summer? Peach season is at its peak in July and August, so what better way to kick off the Fourth of July weekend than with these Peach Buttermilk Muesli Cakes? I used mostly Ginger Pear Macadamia muesli as a base soaked in tangy buttermilk, and the result was a delicious balance of hearty, fluffy and flavorful!

I fried these on the grill using a large cast iron skillet (remember the caramelized campfire flapjacks technique from Memorial Day weekend?), but you could just as easily use a regular pan on the stovetop.

Peach Buttermilk Muesli Pancakes

  • 1¼ cup Ginger Pear Macadamia muesli
  • 1½ cup buttermilk
  • 2 Tbsp melted butter
  • 2 Tbsp honey
  • 2 eggs
  • ½ cup fresh peach puree
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Pure maple syrup for serving

In a large bowl, pour buttermilk over the muesli and let soak for 30 minutes. Add melted butter, honey, eggs and peach puree and mix well. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ingredients. Fry with additional butter in a frying pan over the stovetop or in a cast iron skillet over a medium hot grill. Serve with pure maple syrup.

Enjoy your morning,


Hannah Barnstable
Hannah Barnstable


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