18 Delicious Peach Breakfast Recipes for a Sweet Morning

Peaches aren’t just for pies and cobblers—they’re the star of the morning too! Whether you’re craving something light and refreshing or indulgent and sweet, our roundup of 18 delicious peach breakfast recipes has got you covered. From fluffy pancakes to creamy smoothies, these ideas will turn your morning routine into a sweet celebration of summer’s favorite fruit. Dive in and discover your new breakfast obsession!

Peach Pancakes with Maple Syrup

Get ready to flip your morning routine with these fluffy Peach Pancakes drizzled in golden maple syrup—your taste buds will thank you.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 cup diced peaches
• For serving:
  • Maple syrup, to taste
  • Additional diced peaches for garnish

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—lumps are okay.
4. Gently fold in the diced peaches to avoid overmixing.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook for another 1-2 minutes until golden brown.
9. Repeat with remaining batter, adjusting heat as needed to prevent burning.
10. Serve warm with maple syrup and extra peaches on top.

Juicy peaches burst in every bite, complementing the soft, pillowy pancakes. Try stacking them high with a dollop of whipped cream for an Instagram-worthy breakfast.

Peach and Yogurt Parfait

Bite into bliss with this Peach and Yogurt Parfait—layers of creamy, tangy yogurt and sweet, juicy peaches that’ll make your morning or snack time a delight.

Ingredients

• For the yogurt layer:
  • 2 cups Greek yogurt
  • 1 tbsp honey
  • 1 tsp vanilla extract
• For the peach layer:
  • 2 ripe peaches, diced
  • 1 tbsp lemon juice
  • 1 tbsp sugar
• For topping:
  • 1/2 cup granola
  • Fresh mint leaves for garnish

Instructions

1. In a bowl, mix Greek yogurt, honey, and vanilla extract until smooth. Set aside.
2. In another bowl, toss diced peaches with lemon juice and sugar. Let sit for 5 minutes to macerate.
3. Layer the yogurt mixture and macerated peaches alternately in serving glasses, starting and ending with yogurt.
4. Top each parfait with granola and garnish with fresh mint leaves.
5. Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.

Feel the contrast between the creamy yogurt and the juicy peaches, with a crunchy granola finish. Perfect for a quick breakfast or a refreshing dessert, serve it in clear glasses to showcase the beautiful layers.

Peach Smoothie Bowl

Yummy doesn’t even begin to cover this Peach Smoothie Bowl—it’s a creamy, dreamy breakfast game-changer. Packed with fresh flavors and ready in minutes, it’s your morning win.

Ingredients

• For the smoothie base:
  • 2 cups frozen peaches
  • 1 banana
  • 1/2 cup almond milk
  • 1 tbsp honey
• For the topping:
  • 1/4 cup granola
  • 1 tbsp chia seeds
  • 1/2 cup sliced fresh peaches

Instructions

1. Add 2 cups frozen peaches, 1 banana, 1/2 cup almond milk, and 1 tbsp honey to a blender.
2. Blend on high for 1-2 minutes until smooth and creamy. Tip: If too thick, add almond milk 1 tbsp at a time.
3. Pour the smoothie into a bowl.
4. Top with 1/4 cup granola, 1 tbsp chia seeds, and 1/2 cup sliced fresh peaches. Tip: For extra crunch, toast the granola at 350°F for 5 minutes before adding.
5. Serve immediately. Tip: Use a chilled bowl to keep the smoothie bowl cold longer.

Silky smooth with a hint of sweetness, this bowl is a texture paradise. The crunch of granola and the burst of fresh peaches make every bite exciting. Try drizzling with extra honey for a decadent twist.

Peach and Almond Butter Toast

Dive into the ultimate breakfast hack that’s both effortless and indulgent. This Peach and Almond Butter Toast is your morning game-changer, blending sweet, creamy, and crunchy in every bite.

Ingredients

• For the toast: 2 slices of thick-cut whole grain bread
• For the spread: 4 tbsp almond butter
• For the topping: 1 ripe peach, thinly sliced
• For the crunch: 2 tbsp sliced almonds
• For the drizzle: 1 tbsp honey

Instructions

1. Toast the bread in a toaster or on a skillet over medium heat until golden and crisp, about 2-3 minutes.
2. Spread 2 tbsp of almond butter evenly on each slice of toasted bread.
3. Arrange the peach slices on top of the almond butter, covering the toast completely.
4. Sprinkle 1 tbsp of sliced almonds over each toast for added crunch.
5. Drizzle ½ tbsp of honey over each toast to finish.
6. Serve immediately while the toast is still warm for the best flavor and texture.

Unbelievably simple yet wildly flavorful, this toast pairs the juiciness of peaches with the richness of almond butter. Try it with a sprinkle of cinnamon or a dollop of Greek yogurt for an extra twist.

Peach Muffins with Cinnamon

Slice into summer with these peach muffins that scream sunshine. Bold cinnamon swirls through tender crumb for a bite that’s straight-up addictive.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cups diced peaches
• For the cinnamon swirl:
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon

Instructions

1. Preheat your oven to 375°F. Line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, milk, and vanilla until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough muffins—lumps are okay!
5. Fold in diced peaches gently.
6. In a small bowl, mix 1/4 cup sugar and cinnamon for the swirl.
7. Fill each muffin cup halfway with batter. Sprinkle a teaspoon of cinnamon sugar, then top with more batter.
8. Use a toothpick to swirl the cinnamon sugar into the batter. Tip: A light hand keeps the swirl distinct.
9. Bake for 20-22 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Zesty cinnamon meets juicy peaches in every bite, with a texture that’s moist yet fluffy. Serve warm with a dollop of whipped cream or freeze for a sweet grab-and-go breakfast.

Peach and Cream Cheese Stuffed French Toast

Oozing with creamy, fruity goodness, this dish turns breakfast into a celebration. Grab your skillet—it’s time to transform simple ingredients into a decadent morning masterpiece.

Ingredients

• For the filling:
  • 1 cup fresh peaches, diced
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
• For the French toast:
  • 4 slices thick-cut brioche bread
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter
• For serving:
  • Maple syrup, to drizzle
  • Powdered sugar, for dusting

Instructions

1. In a medium bowl, mix the diced peaches, softened cream cheese, and granulated sugar until well combined. Set aside.
2. In a shallow dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon until smooth.
3. Heat a large skillet over medium heat and add 1 tbsp of unsalted butter, letting it melt and coat the pan.
4. Take one slice of brioche bread and spread a generous amount of the peach and cream cheese mixture on one side. Top with another slice of bread to create a sandwich.
5. Dip the sandwich into the egg mixture, allowing each side to soak for about 10 seconds to ensure it’s fully coated but not soggy.
6. Place the dipped sandwich in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining sandwich, adding more butter to the skillet as needed.
7. Remove from the skillet and let it rest for a minute before slicing diagonally.
8. Drizzle with maple syrup and dust with powdered sugar before serving.

Delightfully crispy on the outside with a melt-in-your-mouth peach and cream cheese center, this French toast is a game-changer. Serve it with a side of crispy bacon or a fresh fruit salad for the ultimate breakfast experience.

Peach Oatmeal with Honey

Slice into summer mornings with this Peach Oatmeal with Honey—quick, creamy, and dripping with sunshine sweetness. Perfect for lazy brunches or meal-prep magic.

Ingredients

• For the oatmeal:
  • 1 cup rolled oats
  • 2 cups water
  • 1 cup milk (any kind)
  • 1 ripe peach, diced
  • 2 tbsp honey
  • 1/2 tsp cinnamon
  • Pinch of salt
• For topping:
  • 1/2 peach, sliced
  • Extra honey for drizzling

Instructions

1. In a medium saucepan, combine 1 cup rolled oats, 2 cups water, and a pinch of salt. Bring to a boil over medium-high heat.
2. Reduce heat to low, stir in 1 cup milk, and simmer for 5 minutes, stirring occasionally to prevent sticking.
3. Add 1 diced peach, 2 tbsp honey, and 1/2 tsp cinnamon. Cook for another 2 minutes until peaches soften slightly.
4. Remove from heat and let sit for 1 minute to thicken. Tip: For creamier oatmeal, stir in an extra splash of milk before serving.
5. Divide into bowls and top with sliced peach and a drizzle of honey. Tip: Toast the oats beforehand for a nuttier flavor.
6. Serve warm. Tip: Add a sprinkle of granola for extra crunch.

Get ready for a bowl that’s lusciously thick with bursts of juicy peach and a golden honey glow. Try it chilled overnight for a refreshing twist!

Peach and Blueberry Breakfast Quinoa

Zesty mornings call for a bowl of Peach and Blueberry Breakfast Quinoa—packed with protein, bursting with flavor, and ready in under 30 minutes. Swap your oatmeal for this vibrant, nutrient-dense alternative that’s as Instagrammable as it is delicious.

Ingredients

• For the quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
• For the topping:
  • 1 peach, sliced
  • 1/2 cup blueberries
  • 1 tbsp almond butter
  • 1 tsp chia seeds

Instructions

1. Rinse the quinoa under cold water for 1 minute to remove bitterness.
2. Combine quinoa, water, maple syrup, and cinnamon in a medium saucepan. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Slice the peach and rinse the blueberries while the quinoa cooks.
5. Fluff the quinoa with a fork, then divide into bowls.
6. Top with peach slices, blueberries, a drizzle of almond butter, and a sprinkle of chia seeds. Tip: Warm the almond butter for 10 seconds to make it drizzle easier.
7. Serve immediately. Tip: Add a splash of almond milk for extra creaminess.

Fluffy quinoa meets juicy peaches and tangy blueberries for a breakfast that’s texturally divine. Layer it in a jar for a grab-and-go option, or pair with a dollop of yogurt for extra protein.

Peach Cobbler Overnight Oats

Peach cobbler meets breakfast in this no-fuss, make-ahead marvel. Packed with juicy peaches and warm spices, it’s dessert-for-breakfast dreams come true.

Ingredients

• For the oats:
  • 1 cup rolled oats
  • 1 cup almond milk
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
• For the peach topping:
  • 1 cup diced peaches
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon

Instructions

1. In a mason jar or bowl, combine rolled oats, almond milk, chia seeds, 1 tbsp maple syrup, vanilla extract, and 1/2 tsp cinnamon. Stir well to mix.
2. Cover and refrigerate the oat mixture overnight, or for at least 4 hours, to allow the oats to soften and the chia seeds to expand.
3. In a small saucepan over medium heat, combine diced peaches, 1 tbsp maple syrup, and 1/2 tsp cinnamon. Cook for 5 minutes, stirring occasionally, until the peaches are soft and the mixture is slightly thickened.
4. Remove the oat mixture from the fridge and give it a good stir. If it’s too thick, add a splash of almond milk to loosen it up.
5. Layer the peach topping over the oats. Serve immediately, or store in the fridge for up to 2 days.

Enjoy the creamy oats with the sweet, spiced peach topping for a texture that’s both comforting and refreshing. Try topping with a dollop of Greek yogurt or a sprinkle of granola for extra crunch.

Peach and Granola Breakfast Bars

Viral on every brunch table, these Peach and Granola Breakfast Bars are your new go-to. Packed with juicy peaches and crunchy granola, they’re a no-fuss, make-ahead marvel.

Ingredients

• For the crust and topping:
  • 2 cups rolled oats
  • 1 cup almond flour
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the filling:
  • 3 cups diced peaches
  • 2 tbsp lemon juice
  • 1/4 cup maple syrup
  • 1 tbsp cornstarch

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix 2 cups rolled oats, 1 cup almond flour, 1/2 cup melted coconut oil, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/2 tsp salt until well combined. Tip: For extra crunch, toast the oats before mixing.
3. Press half of the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes.
4. While the crust bakes, toss 3 cups diced peaches with 2 tbsp lemon juice, 1/4 cup maple syrup, and 1 tbsp cornstarch in a bowl. Tip: Use ripe peaches for maximum sweetness.
5. Spread the peach mixture evenly over the baked crust. Crumble the remaining oat mixture on top.
6. Bake for 30 minutes, or until the topping is golden and the filling is bubbly. Tip: Let cool completely before slicing to ensure clean cuts.

Light, with a perfect balance of sweet and tart, these bars shine when served slightly warm with a dollop of Greek yogurt. The granola topping adds a satisfying crunch that contrasts beautifully with the soft, fruity center.

Peach and Coconut Chia Pudding

Kickstart your morning with this no-fuss, creamy delight that’s as easy to make as it is delicious. Perfect for meal prep or a quick breakfast, this pudding packs a punch of flavor and nutrition.

Ingredients

• For the pudding:
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
• For the peach topping:
  • 1 ripe peach, diced
  • 1 tbsp lemon juice
  • 1 tsp honey

Instructions

1. In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to expand and the mixture to thicken. Tip: Stir the mixture after 30 minutes to prevent clumping.
3. In a small bowl, mix diced peach, lemon juice, and honey. Let it sit for 10 minutes to macerate. Tip: This step enhances the peach’s natural sweetness and adds a refreshing zing.
4. Once the chia pudding has set, give it a good stir to break up any clumps and achieve a smooth consistency.
5. Divide the pudding into serving bowls and top with the macerated peaches. Tip: For an extra crunch, sprinkle with toasted coconut flakes before serving.

Yield a spoon into this pudding to discover a velvety texture with bursts of juicy peach. Serve it in a hollowed-out coconut half for an Instagram-worthy presentation that screams summer.

Peach and Vanilla Protein Shake

Nothing beats a creamy, dreamy Peach and Vanilla Protein Shake to kickstart your day or refuel post-workout. Packed with flavor and protein, it’s a sip of sunshine that’ll keep you coming back for more.

Ingredients

• For the shake:
  • 1 cup frozen peaches
  • 1 scoop vanilla protein powder
  • 1/2 cup vanilla almond milk
  • 1/2 cup plain Greek yogurt
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 cup ice cubes

Instructions

1. Add 1 cup frozen peaches, 1 scoop vanilla protein powder, 1/2 cup vanilla almond milk, 1/2 cup plain Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract to a blender.
2. Blend on high speed for 30 seconds until the mixture is smooth. Tip: If the shake is too thick, add a splash more almond milk to reach your desired consistency.
3. Add 1 cup ice cubes to the blender and blend again for another 30 seconds until the shake is frosty and well combined. Tip: For an extra creamy texture, let the blender run for a few extra seconds after adding the ice.
4. Pour the shake into a tall glass and serve immediately. Tip: Garnish with a peach slice or a sprinkle of cinnamon for an Instagram-worthy presentation.

Delightfully creamy with a perfect balance of sweet peaches and rich vanilla, this protein shake is a treat any time of day. Try serving it in a chilled mason jar with a reusable straw for a fun, eco-friendly twist.

Peach and Walnut Breakfast Bread

Forget boring breakfasts—this Peach and Walnut Breakfast Bread is your morning game-changer. Juicy peaches and crunchy walnuts bake into a moist, flavorful loaf that’s perfect with coffee or on-the-go.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the mix-ins:
  • 1 cup diced peaches
  • 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring just until no flour streaks remain—overmixing leads to tough bread.
5. Gently fold in the diced peaches and chopped walnuts for even distribution.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich with peach sweetness and walnut crunch, this bread stays moist for days. Try it toasted with a smear of cream cheese or as a base for French toast—next-level delicious.

Peach and Ricotta Breakfast Crepes

Never settle for boring breakfasts—whip up these Peach and Ricotta Breakfast Crepes for a morning treat that’s as easy as it is delicious. Sweet peaches meet creamy ricotta in a light, golden crepe that’ll make your taste buds sing.

Ingredients

• For the crepes: 1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 2 tbsp unsalted butter (melted), 1/4 tsp salt
• For the filling: 1 cup ricotta cheese, 2 tbsp honey, 1 tsp vanilla extract
• For the topping: 2 ripe peaches (sliced), 1 tbsp powdered sugar, 1/4 tsp cinnamon

Instructions

1. In a large bowl, whisk together flour, eggs, milk, water, melted butter, and salt until smooth. Let the batter rest for 10 minutes to ensure tender crepes.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the center, tilting the pan to spread thinly. Cook for 2 minutes until edges lift easily.
3. Flip the crepe and cook for another 1 minute. Transfer to a plate and repeat with remaining batter.
4. In a small bowl, mix ricotta, honey, and vanilla until creamy. Spread 2 tbsp of the mixture onto each crepe.
5. Top with peach slices, then fold the crepe into quarters. Dust with powdered sugar and cinnamon before serving.

Perfectly tender crepes with a creamy, sweet filling and fresh peaches offer a delightful contrast in textures. Serve them with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Peach and Banana Breakfast Smoothie

Need a breakfast that’s as easy as it is delicious? Blend up this Peach and Banana Breakfast Smoothie for a creamy, dreamy start to your day.

Ingredients

• For the smoothie:
• 1 cup frozen peaches
• 1 ripe banana
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• A pinch of cinnamon

Instructions

1. Add 1 cup frozen peaches, 1 ripe banana, 1/2 cup Greek yogurt, 1/2 cup almond milk, 1 tbsp honey, 1/2 tsp vanilla extract, and a pinch of cinnamon to a blender.
2. Blend on high for 45 seconds, or until smooth. Tip: If the smoothie is too thick, add a splash more almond milk.
3. Pour into a glass immediately for the best texture. Tip: For an extra cold smoothie, freeze your banana the night before.
4. Garnish with a peach slice or a sprinkle of cinnamon on top for a beautiful presentation. Tip: Use a reusable straw for an eco-friendly sip.

Light, refreshing, and just the right amount of sweet, this smoothie is like sunshine in a glass. Try it with a handful of spinach for a green boost or swap the almond milk for coconut milk for a tropical twist.

Peach and Cinnamon Breakfast Polenta

Boldly start your morning with a twist—creamy polenta meets sweet peaches and warm cinnamon for a breakfast that’s anything but ordinary.

Ingredients

• For the polenta:
  • 1 cup polenta
  • 4 cups water
  • 1/2 tsp salt
• For the peach topping:
  • 2 ripe peaches, sliced
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 1 tbsp honey

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of polenta and 1/2 tsp salt, reducing heat to low to avoid splatters.
3. Cook for 20 minutes, stirring every 5 minutes to prevent sticking—polenta should thicken and pull away from the pan.
4. While polenta cooks, melt 1 tbsp butter in a skillet over medium heat. Add 2 sliced peaches, 1 tsp cinnamon, and 1 tbsp honey, cooking for 5 minutes until peaches soften.
5. Remove polenta from heat and let sit for 2 minutes to thicken further.
6. Divide polenta into bowls, topping each with the warm peach mixture.

Make every bite count with the creamy texture of polenta contrasting the juicy peaches, all spiced with cinnamon. Try serving it with a dollop of Greek yogurt for an extra protein kick.

Peach and Pecan Breakfast Cookies

Fuel your morning with these Peach and Pecan Breakfast Cookies—packed with juicy peaches, crunchy pecans, and a hint of cinnamon for a sweet start.

Ingredients

• For the dough:
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• For the mix-ins:
• 1/2 cup diced peaches
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
3. In another bowl, mix the melted butter and brown sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Beat in the egg and vanilla extract into the butter mixture.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing leads to tough cookies.
6. Gently stir in the diced peaches and chopped pecans.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden brown. Tip: The cookies will firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Munch on these cookies for a breakfast that’s both nutritious and indulgent. The peaches add a moist, fruity burst, while the pecans offer a satisfying crunch. Serve with a dollop of Greek yogurt for an extra protein kick.

Peach and Ginger Breakfast Tea Cake

Rise and shine with this Peach and Ginger Breakfast Tea Cake that’s about to make your mornings unforgettable. Packed with juicy peaches and a spicy ginger kick, it’s the perfect grab-and-go treat.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
• For the topping:
  • 2 ripe peaches, sliced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, egg, buttermilk, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Arrange the peach slices on top of the batter and sprinkle with grated ginger and the remaining 2 tbsp of sugar. Tip: For extra flavor, let the peaches marinate with ginger and sugar for 10 minutes before topping.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Out of the oven, this tea cake boasts a moist crumb with bursts of sweet peach and warm ginger. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra indulgent breakfast.

Conclusion

Peaches bring a touch of sweetness to your morning, and our roundup of 18 delicious recipes is your ticket to a vibrant start. From fluffy pancakes to refreshing smoothies, there’s something for every palate. We’d love to hear which recipe becomes your morning favorite—drop us a comment below! Don’t forget to share the peach love by pinning this article on Pinterest for your fellow home cooks to enjoy.