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Cinnamon Peach Cobbler Pancakes

Cinnamon Peach Cobbler Pancakes for a Cozy Morning Treat

Delight in these Cinnamon Peach Cobbler Pancakes, a cozy twist on breakfast that blends warm cinnamon and peach flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free version.
  • 2 tablespoons Sugar Use brown sugar for a deeper flavor.
  • 1 teaspoon Cinnamon Enhances the peach topping.
  • 2 teaspoons Baking Powder Ensure they are fresh for optimal fluffiness.
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt Balances sweetness.
  • 1/4 cup Neutral Oil Can substitute with melted butter.
  • 1 cup Buttermilk Regular milk with a splash of vinegar can be a substitute.
  • 1 teaspoon Vanilla Extract
  • 1 large Egg For a vegan option, use flaxseed meal mixed with water as a substitute.
Peach Topping
  • 2 cups Chopped Peaches Use thawed and drained frozen peaches if fresh ones aren’t available.
  • 1/4 cup Brown Sugar Creates delicious caramelization.
  • 1/2 teaspoon Cinnamon Complements nutmeg.
  • 1/4 teaspoon Nutmeg
  • 1 tablespoon Cornstarch Ensure it's fully dissolved to avoid clumping.
  • 1/4 cup Orange Juice Fresh juice is preferable.
  • 2 tablespoons Unsalted Butter Coconut oil can be used for a dairy-free alternative.
Optional Toppings
  • to taste Maple Syrup
  • to taste Whipped Cream or Vanilla Ice Cream Elevate these pancakes to dessert status.

Equipment

  • Mixing Bowl
  • Medium saucepan
  • non-stick skillet

Method
 

Instructions
  1. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, blend together oil, buttermilk, vanilla extract, and egg until smooth.
  3. In a medium saucepan, combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, salt, and orange juice, and cook over medium heat for about 5 minutes until thickened.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
  5. Preheat a non-stick skillet, lightly grease it, and ladle about 1/4 cup of batter for each pancake. Cook for approximately 3 minutes.
  6. Flip the pancakes and continue to cook for an additional 1.5 minutes until golden brown.
  7. Check the peach filling consistency and simmer longer if too runny.
  8. Serve pancakes topped with warm peach compote and maple syrup, optionally adding whipped cream or ice cream.

Nutrition

Serving: 1pancakeCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Allow the batter to rest for 10 minutes for fluffier pancakes. Avoid overmixing to prevent toughness. Adjust heat as needed while cooking.

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