Description
Delicious Peach Cobbler Pancakes combine the flavors of fresh peaches and fluffy pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ripe peaches, peeled, pitted, and diced (about 2 cups)
- 2 tablespoons unsalted butter (for peach topping)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- Maple syrup (for serving)
- Whipped cream (optional)
- Additional diced peaches (optional)
Instructions
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed, about a minute.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla. Whisk until smooth, which should take around 30 seconds.
- Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined; don’t worry about a few lumps remaining.
- Heat a non-stick skillet or griddle over medium heat, lightly greased with butter or non-stick spray.
- Using a 1/4 cup measuring cup, ladle the batter onto the skillet. Cook for 3-4 minutes until bubbles form on the surface, and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Transfer pancakes to a plate and keep warm, covered with a kitchen towel. Repeat with the remaining batter.
- While the pancakes cook, make the peach topping: melt the remaining butter in a saucepan over medium heat. Add the diced peaches, brown sugar, cinnamon, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until bubbly and softened.
- To serve, stack the pancakes on a plate, generously spoon the warm peach topping over them, and drizzle with maple syrup or whipped cream if desired.
Notes
For a twist, substitute half of the peaches with berries or add chopped nuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg