Peach Cobbler Pancakes combine the best of two comforting favorites: the soft, fluffy texture of pancakes and the warm, spiced sweetness of peach cobbler. Topped with a rich peach compote and finished with a golden oatmeal crumble, this dish is a decadent and satisfying way to start your morning or treat yourself to a weekend brunch.
Why You’ll Love This Recipe
This recipe brings together warm, homey flavors with a delightful mix of textures. The pancakes are light and fluffy, the peach compote adds fruity richness, and the oatmeal crumble offers a satisfying crunch. It’s a perfect dish for peach season or when you want a breakfast that feels special without being complicated. Whether for a family brunch or a cozy morning indulgence, these pancakes are sure to please.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
For the Peach Compote:
- 2 peaches, peeled and sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
For the Oatmeal Crumble:
- 1/4 cup rolled oats
- 2 tablespoons flour
- 2 tablespoons cold butter, cubed
- 1 tablespoon brown sugar
To Serve:
- Maple syrup
Directions
- Make the Peach Compote:
In a small saucepan over medium heat, combine the sliced peaches, brown sugar, and cinnamon. Cook for 5–7 minutes until the peaches soften and release their juices. Set aside. - Prepare the Oatmeal Crumble:
In a bowl, mix rolled oats, flour, brown sugar, and cold cubed butter. Use a fork or your fingers to blend until the mixture is crumbly. Set aside. - Make the Pancake Batter:
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix the milk, egg, melted butter, and vanilla.
Pour the wet ingredients into the dry and stir until just combined; do not overmix—small lumps are fine. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour 1/4 cup batter per pancake and cook for 2–3 minutes or until bubbles form on the surface.
Flip and cook for another 2–3 minutes until golden. Repeat with the remaining batter. - Assemble the Pancakes:
Stack pancakes on plates, top with the warm peach compote, and sprinkle generously with the oatmeal crumble. - Serve:
Drizzle with maple syrup and serve immediately while warm.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 350 kcal per serving
Variations
- Berry Option: Swap peaches for berries like blueberries or strawberries for a seasonal twist.
- Nut Topping: Add chopped pecans or walnuts to the crumble for extra crunch.
- Gluten-Free: Use a gluten-free all-purpose flour blend and certified gluten-free oats.
- Spiced Pancakes: Add a dash of cinnamon or nutmeg to the pancake batter for a warmer flavor.
- Yogurt Topping: Serve with a dollop of vanilla yogurt for a creamy contrast.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster for best results. The peach compote and crumble can be stored separately and reheated in the microwave or on the stovetop.
FAQs
Can I use canned peaches instead of fresh?
Yes, but drain them well before cooking, and reduce the sugar if they are already sweetened.
Can I make the pancake batter ahead of time?
It’s best fresh, but you can refrigerate the batter for up to 1 hour before cooking.
How do I get fluffy pancakes?
Don’t overmix the batter—stir just until combined, and let it rest for a few minutes before cooking.
Can I freeze these pancakes?
Yes, let them cool completely and freeze with parchment between each pancake. Reheat in a toaster or oven.
What can I substitute for heavy cream in the compote?
The compote doesn’t require cream, but if you prefer a richer texture, you can stir in a teaspoon of butter.
Do I need to peel the peaches?
Peeling is optional but recommended for a smoother compote. Blanching them for 30 seconds in boiling water helps remove the skin easily.
Can I bake the oatmeal crumble?
Yes, bake at 350°F (175°C) for 10–12 minutes until golden, then use as a crunchy topping.
What’s the best way to serve these pancakes?
Stack them high with compote and crumble between layers, finished with syrup for a visually appealing and delicious dish.
Can I make these dairy-free?
Yes, use plant-based milk, butter alternatives, and skip the Parmesan if you’re adding any extra garnish.
Are these pancakes sweet?
They are mildly sweet, with most of the sweetness coming from the compote and syrup.
Conclusion
Peach Cobbler Pancakes are the ultimate fusion of dessert and breakfast, offering comfort, texture, and a burst of fruity flavor in every bite. Whether you’re making brunch for guests or treating yourself to a weekend indulgence, these pancakes will quickly become a new favorite. Easy to make and endlessly adaptable, they’re as delightful to eat as they are to serve.
PrintPeach Cobbler Pancakes
Fluffy, golden pancakes topped with warm, sweet peach compote and a crunchy oatmeal crumble, drizzled with syrup for a decadent breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 peaches, peeled and sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup rolled oats
- 2 tablespoons flour
- 2 tablespoons cold butter, cubed
- Maple syrup for serving
Instructions
- Make the Peach Compote: In a small saucepan, combine the sliced peaches, brown sugar, and cinnamon. Cook over medium heat for 5-7 minutes until the peaches soften and release their juices. Set aside.
- Prepare the Oatmeal Crumble: In a small bowl, mix the rolled oats, flour, brown sugar, and cold cubed butter. Use a fork or your fingers to combine until the mixture becomes crumbly. Set aside.
- Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients and stir until just mixed (lumps are okay).
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of pancake batter onto the skillet and cook for 2-3 minutes until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter.
- Assemble the Pancakes: Stack the cooked pancakes on plates. Top with the warm peach compote and sprinkle with the oatmeal crumble.
- Serve: Drizzle with maple syrup and serve immediately.
Notes
- You can use canned or frozen peaches when fresh peaches aren’t in season.
- Try adding a dollop of whipped cream or a scoop of vanilla yogurt for extra indulgence.
- Store leftover compote and crumble in the fridge and reheat before serving.
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 12g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg