Pan-Fried Peaches with Cinnamon and Maple

Why You’ll Love This Recipe

I love how effortlessly this recipe transforms simple peaches into something that feels indulgent and special. The natural sweetness of the fruit intensifies as it cooks, and the combination of maple, cinnamon, and vanilla creates a golden glaze that’s hard to resist. It’s naturally sweetened, dairy-optional, and flexible enough to enjoy in countless ways.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe but firm peaches, sliced
1 tablespoon coconut oil or butter
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Pinch of salt
Optional toppings: chopped nuts, fresh mint, or yogurt

Directions

1. I heat the coconut oil or butter in a skillet over medium heat.

2. Once the pan is hot, I add the peach slices in a single layer and cook them undisturbed for 2–3 minutes until they’re lightly golden.

3. I flip the slices gently and drizzle the maple syrup over them. Then I sprinkle in the cinnamon and a pinch of salt.

4. I let the peaches cook for another 2–3 minutes, just until they’re tender and caramelized.

5. After removing the pan from the heat, I stir in the vanilla extract to finish the glaze.

6. I serve the peaches warm—sometimes over yogurt, granola, pancakes, or even ice cream.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 6 minutes
Total Time: 11 minutes
Servings: 2 servings
Calories: 120 kcal per serving

Variations

• I sometimes use nectarines or plums when peaches aren’t in season.

• A sprinkle of cardamom or nutmeg adds a twist on the cinnamon.

• For extra crunch, I top them with chopped almonds or pecans.

• I drizzle with a bit of lemon juice for a brighter, tangier glaze.

• A spoonful of Greek yogurt or a scoop of vanilla ice cream turns it into a stunning breakfast or dessert.

Storage/Reheating

These peaches are best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet or microwave just until heated through. The glaze thickens as it sits, so I sometimes add a splash of water or extra maple syrup when reheating to loosen it up.

FAQs

Can I use canned or frozen peaches?

I prefer fresh for the best texture, but frozen peaches work if I thaw and pat them dry first. Canned peaches are too soft for pan-frying.

What kind of maple syrup should I use?

I go with pure maple syrup for the richest flavor—it pairs beautifully with the fruit and cinnamon.

Can I make this vegan?

Yes, I use coconut oil instead of butter and choose plant-based toppings like coconut yogurt or nut-based ice cream.

What dishes go well with these peaches?

They’re fantastic over oatmeal, French toast, pancakes, or served alongside grilled pork or chicken as a sweet-salty combo.

Can I make a big batch for a crowd?

Absolutely. I just cook the peaches in batches so they don’t overcrowd the pan and steam instead of caramelizing.

Conclusion

Pan-Fried Peaches with Cinnamon and Maple are a fast, flavorful way to turn fresh fruit into something extraordinary. Whether I’m topping breakfast or making a last-minute dessert, this dish delivers that warm, spiced sweetness that always satisfies. It’s a summer staple I come back to again and again.