Coming from a sunny country, I absolutely cannot get enough of juicy and flavoursome summer fruits. I would happily just eat watermelon, cherries, peaches, apricots and nectarines day in and day out. And because of this, I absolutely want to make the best out of what summer produce can offer us. No surprise there then, when I tell you that I have adapted one of the winter appropriate pancake recipes (caramelised banana & pecan buttermilk pancakes) to a delicious summer one. This recipe used the same buttermilk pancake mix as the above mentioned recipe, but instead it is topped with fresh and zesty nectarines and whipped cream. If this doesn’t shout summer, I don’t know what does.

Zesty Nectarine Buttermilk Pancakes

Serves 3 | Prep time: 15 minutes | Cook time: 15 minutes | Easy
  • 175g plain flour;
  • 1/2 tsp fine sea salt;
  • 1/2 tsp baking powder;
  • 1/2 tsp bicarbonate of soda;
  • 1 tbsp caster sugar;
  • 2 eggs, separated;
  • 1/2 tsp vanilla extract;
  • 25g butter + a bit of extra to cook the pancakes;
  • 200ml buttermilk;
  • 100ml milk.
For the zesty nectarines
  • 3 nectarines, sliced.
  • 1 lime, juiced,
  • 1 tbsp honey.

Serve with: yogurt, crème fraîche or whipped cream.

  1. First prepare the nectarines. Cover the sliced nectarines with the lime juice and honey and stir well. Leave to marinate for about 20 minutes or while you are preparing and cooking the pancakes.
  2. For the pancakes, melt the butter in the pan where you will cook the pancakes and let it cool a bit. Mix the flour, salt, baking powder, bicarbonate of soda and sugar. Add the egg yolks, vanilla extract, melted butter, buttermilk and milk and mix until smooth with a mixer or by hand. In a separate bowl, whisk the egg whites until they are soft and have formed floppy peaks, then fold into the batter – be careful not to overmix it so you don’t lose the fluffiness of the mix.
  3. Re-heat the pan until hot, add a bit more butter if needed. Using a small ladle, our in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear on the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a plate and keep warm in a low-heated oven. Repeat with the remaining batter, stacking the pancakes as they are cooked, and adding butter to the pan, if required.
  4. To serve, pile up the pancakes on three plates. Drain the nectarines (but reserve the juice and the top each pancake pile with them. You can serve with whipped cream, yogurt or more honey if you’d like.


I hope you enjoy these delicious pancakes in the glorious sunshine that the UK has been offering these days!