Prep time 5 min

Cook time 30 min


2 cans (about 15 oz. each) Del Monte® Sliced Peaches in Heavy or Lite Syrup, not drained

1/2 cup packed light brown sugar

1 tsp. ground cinnamon

2 Tbsp. unsalted butter

1 tsp. lemon juice



2 cups pancake mix (the type that requires adding milk and eggs)

1 1/4 cups milk

1/2 cup quick oats

2 large eggs, lightly beaten

1 Tbsp. vanilla extract

Vegetable oil or melted butter, for greasing the skillet or griddle


  1. Add peaches and their syrup, brown sugar and cinnamon in a blender and blend on high speed until smooth. Melt butter in medium saucepan over medium heat; add peach puree and bring to a simmer. Simmer over low heat 10 minutes, stirring occasionally. Meanwhile, make the pancakes.

  2. Combine pancake mix, milk, oats, eggs and vanilla in a large bowl and stir until just dry ingredients are moistened. The batter should be thick but still pourable; if it is too thick, add more milk two tablespoons at a time to reach desired consistency.

  3. Heat a large nonstick skillet or griddle over medium-low heat. Brush with oil or butter. Working in batches, pour 1/4 cup batter per pancake onto the hot surface. Cook until golden brown on the bottom, 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 minutes more. Transfer pancakes to a plate and repeat with remaining batter. When syrup is ready, stir in lemon juice and set aside to cool to warm; serve with pancakes.

To keep cooked pancakes warm, place uncovered on baking sheet in 200°F oven until ready to serve.

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