Pancakes with nectarines in honey lemon thyme syrup

Name: Pancakes with nectarines in honey lemon thyme syrup recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 50g butter, chopped; 4 yellow nectarines, stones removed, each cut into 6 wedges; Vegetable oil, to cook; 120g honey; 6 sprigs lemon thyme, plus extra (optional), to serve; Juice of 1/2 lemon; Double cream, mascarpone or yoghurt, to serve; 300g self-raising flour; 2 tsp baking powder; 2 tsp vanilla bean paste; 500ml mineral water

Rate now

20m

25m

Jump to recipe

by Lucy Nunes

Delicious Team

Jan 12, 2026

Make the most of beautiful summer stone fruit with these towering pancakes. Quickly cooked in honey and lemon thyme, they retain texture and freshness. Serve these for an indulgent weekend breakfast or whenever you're craving something sweet.

50g butter, chopped
4 yellow nectarines, stones removed, each cut into 6 wedges
Vegetable oil, to cook
1/3 cup (120g) honey
6 sprigs lemon thyme, plus extra (optional), to serve
Juice of 1/2 lemon
Double cream, mascarpone or yoghurt, to serve

Pancake batter

2 cups (300g) self-raising flour
2 tsp baking powder
2 tsp vanilla bean paste
2 cups (500ml) chilled sparkling mineral water

Method

1.

For the nectarines, melt the butter in a large frypan over medium-high heat. Add the nectarines and cook, for 2-3 minutes, until golden. Set pan aside (see recipe notes).
2.

Meanwhile, for the batter, whisk flour and baking powder in a large bowl. Add vanilla and mineral water and whisk until just combined. (The mixture will still look a little lumpy, but that’s okay – if you over-whisk, the mixture becomes ‘tough’ and you won’t achieve fluffy pancakes.)
3.

Heat a large non-stick frypan over medium-high heat and brush with vegetable oil. Drop level 1/3-cup (80ml) measures of batter into pan and spread out to 8cm rounds. Cook, in batches, for 1-2 minutes each side, until cooked, puffed and light golden. Transfer cooked pancakes to a plate and loosely cover with foil to keep warm while you cook the remaining batter.
4.

Return pan with nectarines to medium-high heat. Add honey and lemon thyme and bring to the boil. Toss to coat, then add lemon juice and stir to combine.
5.

Stack pancakes on plates, top with double cream, mascarpone or yoghurt, then spoon over the nectarines and some honey lemon thyme syrup. Serve sprinkled with extra thyme sprigs, if desired..

Rate now

Recipe Notes

We cook the nectarines in two steps to avoid overcooking them, so they maintain some texture. If you add the honey, thyme and lemon and set the fruit aside while cooking the pancakes, the heat from the syrup will continue to cook the fruit and it will soften too much.