Peach Cobbler Pancakes

These Peach Cobbler Pancakes are the perfect blend of fluffy pancakes and warm, caramelized peaches. They bring all the cozy flavors of a peach cobbler into a comforting breakfast stack that feels like dessert. Each bite bursts with sweet cinnamon peaches and buttery richness, making it a weekend favorite that’s simple yet indulgent.

Why You’ll Love This Recipe

I love how these pancakes taste like a peach cobbler without needing to turn on the oven. The pancakes are soft and airy, and the peach topping adds the perfect amount of sweetness and warmth. I also enjoy how easy they are to make with basic ingredients I usually have on hand. Whether for brunch or a special breakfast, they always impress and bring a touch of sunshine to my table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Pancake Batter:
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (or almond milk)
1 large egg
2 tablespoons melted butter (or coconut oil)

For the Peach Topping:
2 cups fresh peaches, sliced (or canned peaches)
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon butter

Directions

1. I start by preparing the peach topping. In a medium saucepan, I combine the sliced peaches, brown sugar, cinnamon, lemon juice, and butter.
2. I cook the mixture over medium heat for 5–7 minutes, stirring occasionally, until the peaches soften and the sauce thickens slightly. Once done, I set it aside to keep warm.
3. For the pancakes, I whisk together the flour, sugar, baking powder, and salt in a large bowl.
4. In a separate bowl, I mix the milk, egg, and melted butter until smooth.
5. I pour the wet ingredients into the dry ingredients, stirring just until combined. The batter should be slightly lumpy for fluffy pancakes.
6. I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
7. I pour about 1/4 cup of batter per pancake and cook until bubbles form on the surface, then flip and cook the other side until golden brown.
8. Once all the pancakes are cooked, I stack them on a plate and spoon the warm peach topping over the top.
9. I serve immediately, sometimes with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Servings and Timing

This recipe makes about 6 pancakes and serves 2–3 people. It takes roughly 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I add a pinch of nutmeg or a splash of vanilla extract to the batter for extra flavor. When peaches aren’t in season, I use canned or frozen ones with great results. For a vegan version, I substitute almond milk, coconut oil, and a flax egg. I also love adding chopped pecans or granola on top for a bit of crunch.

Storage/Reheating

I store leftover pancakes and peach topping separately in airtight containers in the refrigerator for up to 3 days. To reheat the pancakes, I warm them in a toaster or skillet until soft again. The peach topping reheats nicely in the microwave or on the stovetop. I can also freeze the pancakes between parchment paper for up to a month.

FAQs

Can I use canned peaches instead of fresh ones?

Yes, I drain them well before cooking to avoid too much liquid in the topping.

Can I make the batter ahead of time?

I prefer making it fresh, but I can mix the dry ingredients in advance and add the wet ingredients just before cooking.

How do I keep pancakes warm while cooking the rest?

I place them on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I make these pancakes gluten-free?

Yes, I use a 1:1 gluten-free flour blend and they turn out just as fluffy.

What’s the best way to make them extra fluffy?

I avoid overmixing the batter and let it rest for 5 minutes before cooking.

Can I use oat milk instead of regular milk?

Absolutely, oat milk works great and gives the pancakes a subtle sweetness.

How thick should the batter be?

It should be pourable but not runny—like thick cake batter. If it’s too thick, I add a splash of milk.

Can I add the peaches directly into the pancake batter?

Yes, I sometimes fold in diced peaches for even more fruity flavor in each bite.

Can I make these pancakes without eggs?

Yes, I use a flax egg or egg replacer for an egg-free version that still holds together well.

What toppings go well with these pancakes?

I love adding whipped cream, vanilla yogurt, or a sprinkle of crushed nuts on top.

Conclusion

These Peach Cobbler Pancakes are one of my favorite ways to start the day with something sweet and satisfying. The soft pancakes paired with caramelized peaches create a comforting, dessert-like breakfast that feels special yet easy to make. Whether I serve them for a lazy weekend brunch or a cozy morning treat, they never fail to bring smiles to the table.

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