This post may contain Affiliate Links. Please see my Disclaimer for more details.
These Peach Pancakes are light and fluffy with crispy edges smothered with fresh homemade peach cobbler sauce. It is a great breakfast or brunch addition to your holiday table. All you need is a scoop of vanilla ice cream to complete this amazing breakfast.
Jump to:
Latest Recipe Video:
When peaches are in season, this recipe you'll be making this at least twice a month because it's that good!
After making a big spread for the holidays every year, the last thing on your mind is, "What am I going to eat for breakfast?"
I think it's crazy that you can cook all the sides, cakes, pies, etc. And don't even consider what to eat for breakfast. Having breakfast ready will keep the family out of the kitchen so you can focus on cooking a great holiday spread.
That's where this buttermilk pancake recipe will save you time and reduce your stress because you planned ahead and already had a batch in the freezer waiting for this day. All you have to do is make some hookup peach cobbler sauce while you're making your peach cobbler.
I know all this talking about fresh peaches, peach cobbler, and fluffy buttermilk pancakes are making you hungry. Let's jump into how to make the best peach pancakes ever!
What do Peach Pancakes taste like?
Peach pancakes have a taste that's comparable to a peach cobbler or peach pie. The pancake has a subtle flavor because we don't want to overwhelm the taste of fresh peaches.
The key to having great-tasting peach pancakes is using fresh, ripe peaches in season, and this will give you the best flavor and sweetness.
The other secret ingredient is buttermilk, making the pancakes light and fluffy inside, giving them a crispy edge.
If fresh peaches are unavailable, frozen or canned peaches are the next best option since juicy peaches are processed in season.
Key Ingredients
Here are the ingredients you'll need for these peach pancakes.
Fresh Peaches
Peeling fresh peaches can drive you crazy but using frozen peaches removes all those headaches.
All-Purpose Flour
My favorite flour to bake with is unbleached.
Sugar
A small amount of granulated sugar adds the right amount of sweetness to pancakes.
Baking Powder and Baking Soda
Some people use one or the other, but the combination helps create perfect crispy edges.
Buttermilk
Personally, I only enjoy pancakes if they're made with buttermilk. It lends the perfect amount of acidity and tenderness that makes them irresistible to me.
Oil
A little vegetable oil is needed to keep the pancakes moist and tender.
Egg
A single egg is all you need if you want to make enough pancakes to feed 8 people.
Cinnamon and Nutmeg
We cannot have a peach cobbler sauce without using cinnamon and nutmeg.
How To Make Peach Pancakes Recipe?
The key to cooking is using the correct technique, patience, and confidence. That's how I will teach you to make my fluffy buttermilk pancakes recipe and peach cobbler sauce.
Pancakes: In a large mixing bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, and kosher salt.
In another medium bowl, add oil, buttermilk, vanilla extract, and egg, and mix together. Then add wet ingredients to dry ingredients, and stir in blueberries until smooth. Set aside to let the pancake batter rest for 10 minutes.
Turn on heat to medium in a large skillet, heat 2 tablespoons of oil, and pour ¼ cup of batter per pancake; cook until the top batter has small air bubbles form, about 3 minutes. Flip (pancakes should be golden brown) and cook for another minute and a half.
Peach Cobbler Sauce: In a medium pot over medium heat, add the peaches, brown sugar, cinnamon, nutmeg, cornstarch, salt, and orange juice, bring to a boil, and cook for 5 minutes until the sauce thickens. Cut the heat off and stir in vanilla.
Serve pancakes hot with peach cobbler sauce, maple syrup, fresh peach slices, whipped cream, or vanilla ice cream.
Pro Recipe Tips & Tricks
I have a few notes after making these amazing fluffy peach pancakes.
- You can add diced peaches to your pancake batter. Make sure they're chopped small to medium size so they don't slow down the cooking process.
- If you use frozen peaches, thaw and strain before stirring them into the batter.
- You can use canned peaches instead of fresh or frozen peaches.
- Use chopped peaches in the sauce if you're making a large batch.
- Turn down the heat to prevent pancakes from burning. The more pancakes you cook, the hotter your skillet will become.
- If you don't have a skillet or looking for an alternative cooking surface, try using a griddle.
- For the crispiest pancakes, use a cast iron skillet.
- Remember to let the batter rest. If you don't, the flour won't be able to absorb all of the liquids, and as a result, your pancakes will be dense instead of light and fluffy.
- To make this dish gluten-free, use gluten-free flour in place of all-purpose flour.
- To make your pancakes thicker, double the amount of baking powder in the mix.
- If you don't have any buttermilk, don't worry! You can use any milk you have at home.
- You can use melted butter instead of oil.
- You'll want to use an oil that has a high smoke point. Good options include canola, vegetable, grapeseed, or avocado oil.
- Get fancy and use freshly grated cinnamon and nutmeg.
- You can serve these pancakes with whipped cream, ice cream, or creamy vanilla yogurt.
- Before pouring the sauce, spread some of my cinnamon honey butter on your warm pancakes.
FAQs
Here are readers' top questions about making light and fluffy peach pancakes.
Fresh summer peaches are available from May through August. Still, they can run until October, depending on the weather and climate.
The easiest way to peel a peach is to boil it in a pot of water. Use a small pairing knife to cut an "X" at the bottom of the peach. Then carefully add the peaches to the boiling water. Cook for 2-3 minutes at a rolling boil until the skin starts to pull away.
Use a slotted spoon or tongs to remove them from a bowl of ice water. Let them cool, then peel off the skin.
There are a few things you can do to make your pancakes fluffier. First, make sure that you are not overmixing your batter. Soon as you notice all the flour is incorporated, stop. This brings us to the next thing that can help, let the batter rest. Allowing the batter to rest allows the flour to absorb more liquid and create a fluffier pancake.
Use buttermilk; the acid in buttermilk will keep the gluten from forming, creating a lighter and fluffier pancake. Cook them in a skillet over medium heat or on a 300-350°F griddle.
Finally, make sure not to use outdated baking powder or baking soda in your pancake mix.
Yes, you can add diced peaches to your pancake batter and fold them in when you add the wet ingredients to the dry ingredients.
Peach cobbler pancakes are best eaten immediately, but they will remain fresh for 3 days in the fridge.
Wrap three pancakes 3 per package in plastic wrap, place them in a freezer-safe bag and freeze pancakes for 2 months.
Reheat the peach cobbler pancakes in the microwave for 15 seconds.
More Pancake Recipes
If you love pancakes for breakfast as much as I do, then I know you'll love these recipes too!
- Sweet Potato Pancakes
- Chocolate Pancakes with Cherry Syrup
- Banana Pancakes
- Blueberry Pancakes
- Crispy Thin Buttermilk Pancakes
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients and tools for the peach pancakes on the counter.
Step 2: Measure everything out into bowls.
Step 3: Follow this easy recipe for the best peach cobbler pancakes.
These pancakes were everything I hoped they would be! They are light and fluffy with crispy edges. The peach cobbler sauce is amazing and tastes just like a fresh peach cobbler. I highly recommend giving these a try for your next breakfast or brunch! Please leave a comment and star rating below if you try them.
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Peach Cobbler Pancakes
Ingredients
Pancakes:
- 1 cup unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons oil plus more for cooking
- 1 cup buttermilk
- ½ teaspoon vanilla extract
- 1 large egg
- Grade A maple syrup
Peach Cobbler Sauce:
- 16 oz. frozen peaches
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ teaspoons cornstarch
- ¼ teaspoon kosher salt
- ¾ cup orange juice
- 1 tablespoon pure vanilla extract
Instructions
Pancakes:
- In a large mixing bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, and kosher salt.
- In another medium bowl, add oil, buttermilk, vanilla extract, and egg, and mix together. Then add wet ingredients to dry ingredients, and stir in blueberries until smooth. Set aside to let the pancake batter rest for 10 minutes.
- Turn on heat to medium in a large skillet, heat 2 tablespoons of oil, and pour ¼ cup of batter per pancake; cook until the top batter has small air bubbles, about 3 minutes. Flip (pancakes should be golden brown) and cook for another minute and a half.
Peach Cobbler Sauce:
- In a medium pot over medium heat, add the peaches, brown sugar, cinnamon, nutmeg, cornstarch, salt, and orange juice, bring to a boil, and cook for 5 minutes until the sauce thickens. Cut the heat off and stir in vanilla.
- Serve pancakes hot with peach cobbler sauce, maple syrup, fresh peach slices, whipped cream, or vanilla ice cream.
Notes
- You can add diced peaches to your pancake batter. Make sure they're chopped small to medium size so they don't slow down the cooking process.
- If you use frozen peaches, thaw and strain before stirring them into the batter.
- You can use canned peaches instead of fresh or frozen peaches.
- Use chopped peaches in the sauce if you're making a large batch.
- Turn down the heat to prevent pancakes from burning. The more pancakes you cook, the hotter your skillet will become.
- If you don't have a skillet or looking for an alternative cooking surface, try using a griddle.
- For the crispiest pancakes, use a cast iron skillet.
- Remember to let the batter rest. If you don't, the flour won't be able to absorb all of the liquids, and as a result, your pancakes will be dense instead of light and fluffy.
- To make this dish gluten-free, use gluten-free flour in place of all-purpose flour.
- To make your pancakes thicker, double the amount of baking powder in the mix.
- If you don't have any buttermilk, don't worry! You can use any milk you have at home.
- You can use melted butter instead of oil.
- You'll want to use an oil that has a high smoke point. Good options include canola, vegetable, grapeseed, or avocado oil.
- Get fancy and use freshly grated cinnamon and nutmeg.
- You can serve these pancakes with whipped cream, ice cream, or creamy vanilla yogurt.
Leave a Reply