Happy September, everyone! We’re just about to the end of summer and peach season (which means fall and apple season is right around the corner! Yay!), but today I have a recipe using any fresh peaches you still have, or a jar of those yummy peaches you canned this summer. 😉 Enter Peach Cobbler Pancakes. Yum.
There’s nothing quite like peach cobbler. Moist, juicy, tender, peachy… And now you can have that in every bite of these delicious pancakes!
This recipe was especially difficult for me to finish (just ask my husband – he probably doesn’t want to see another peach pancake for months). But, I think I *finally* nailed it. You’ll have to let me know what you think. 🙂
I prefer to use fresh peaches in these pancakes, but canned peaches definitely also work well! Chop your peaches very small by hand before adding them to the batter. I tried pureeing them, and it made the pancakes doughy.
Most of the liquid in this recipe comes from the peaches, so if you mix your liquid into your dry ingredients before adding the peaches, the mixture will be really thick. But don’t worry! Simply mix your peaches in really well, and the juices will make the batter pourable. Add a splash of milk if you feel it’s still too thick.
I’ve found that these pancakes cook best at a slightly lower temp than usual, and take a little longer to cook through. The peaches add a lot of extra juiciness (which is yummy), but that means that if you don’t want your pancakes to be doughy, you have to spend a little more time letting them cook through all the way. But the wait is worth it. Believe me. 😉
These peach cobbler pancakes are tender, sweet, fluffy, and studded with juicy peaches in almost every bite. Make them for a breakfast or brunch, or even for supper! I like to top mine with vegan butter, maple syrup, and more peaches! Applesauce, peanut butter, and a dash of cinnamon would also be yummy.
I hope you enjoy this recipe! Let me know what you think in the comments below.
Although so many will be celebrating with family and friends this weekend, I can’t help but remember those who have lost all they have due to Hurricane Harvey. Let’s remember our fellow Americans in prayer! And not just this weekend, but the next several months, as they work to piece their homes and families back together again. And to those of you who were personally affected, know that you are in our thoughts and prayers! May God be your stronghold during this time.
Happy Labor Day, everyone! As always, may your day be seasoned with sunshine. <3
- 1¼ cup soy milk + 1 Tbsp lemon juice
- 2 cups all-purpose flour
- 1 Tbsp aluminum free baking powder (I like to use Rumsford)
- ¼ tsp salt
- ½ tsp cinnamon
- 3 Tbsp brown sugar
- 1 Tbsp vegetable oil
- 1 tsp vanilla extract
- 2 peaches, finely chopped (about 1½ cups)
- Heat a skillet over medium heat, or a griddle to about 125º.
- Combine soy milk and lemon juice. Set aside.
- Mix dry ingredients together in a medium mixing bowl.
- Add all wet ingredients and peaches to the dry ingredients, stirring well just until batter becomes thin enough to pour. Be careful not to over mix the batter.
- Using a ⅓ cup, pour batter onto prepared pan or griddle.
- Cook until the air bubbles in the middle of the pancakes remain open after popping, and the bottoms are golden brown.
- Flip pancakes over, and cook until golden-brown on the other side.
- Serve hot with your favorite pancakes toppings.