Peach Cobbler Pancakes
Peach Cobbler Pancakes
Ingredients
For the Peach Cobbler Filling
- 2 cans peaches in syrup
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 pinch salt
- 1 tablespoon cinnamon, plus more, to taste
- 1 lemon, zested
- 1 teaspoon nutmeg
For the Cobbler Batter
- 6 tablespoons butter, melted
- 2 teaspoons baking powder
- 1 cup all-purpose flour
- 1 cup white sugar
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon cinnamon, to taste
- 1/2 teaspoon nutmeg, to taste
For the Buttermilk Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2-3 tablespoons peach cobbler syrup, reserved from cooking peaches
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract, optional
- 1 tablespoon butter, for cooking pancakes, as needed
For Garnish (Optional)
- 1/4 cup caramel sauce
- 1/4 cup crème anglaise, or vanilla sauce
- 1/2 cup whipped cream
- 4 sprigs fresh mint
Instructions
- 1
Preheat your oven to 375°F. Have a casserole dish ready for the cobbler.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine 1 cup all-purpose flour, 1 cup white sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add cinnamon and nutmeg to taste (approximately 1 teaspoon cinnamon and 1/2 teaspoon nutmeg). Whisk to combine the dry ingredients for the cobbler batter.
⏱️ 5 min
- 3
Pour 3/4 cup milk into the dry cobbler ingredients. Whisk until a smooth batter forms. Set aside.
⏱️ 2 min
- 4
Pour the 2 cans of peaches in syrup into a large skillet or saucepan. Add 1/2 cup brown sugar, 3/4 cup white sugar, a pinch of salt, 1 tablespoon cinnamon, and 1 teaspoon nutmeg to the peaches. Zest 1 lemon directly over the peaches.
⏱️ 5 min
- 5
Cook the peach mixture over medium heat, bringing it to a simmer. Allow it to simmer for about 5-7 minutes, stirring occasionally, until the syrup slightly thickens. Remove from heat.
⏱️ 7 min
- 6
Carefully pour 6 tablespoons of melted butter into the bottom of your casserole dish, ensuring it coats the bottom evenly.
⏱️ 1 min
- 7
Pour the prepared cobbler batter over the melted butter in the casserole dish. Do not stir.
⏱️ 1 min
- 8
Spoon the simmered peaches over the batter in the casserole dish. Reserve 2-3 tablespoons of the peach cobbler syrup from the skillet for the pancake mix.
⏱️ 2 min
- 9
Place the casserole dish into the preheated 375°F oven and bake for approximately 45 minutes, or until the cobbler topping is golden brown and bubbly. Once baked, remove the peach cobbler from the oven and let it rest while you prepare the pancakes.
⏱️ 45 min•🌡️ 375
- 10
While the cobbler bakes, prepare the pancake batter. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
⏱️ 3 min
- 11
In a separate medium bowl, mix 1 1/4 cups buttermilk, 1 large egg, and 1 teaspoon vanilla extract (if using). Add the 2-3 tablespoons of reserved peach cobbler syrup to the wet ingredients and whisk to combine.
⏱️ 2 min
- 12
Pour the wet ingredients into the dry ingredients. Fold gently until just combined. Do not overmix; a few lumps are fine.
⏱️ 1 min
- 13
Heat a cast iron skillet or griddle over medium heat. Add about 1 tablespoon of butter and let it melt and coat the surface.
⏱️ 2 min
- 14
Pour portions of the pancake batter onto the hot skillet (about 1/4 cup per pancake). Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges set and become crispy. Flip and cook until golden brown on the other side.
⏱️ 10 min
- 15
Stack the cooked buttermilk pancakes on a plate. Spoon a generous amount of the warm peach cobbler on top of the pancake stack.
⏱️ 1 min
- 16
Drizzle with warm crème anglaise (or vanilla sauce) and caramel sauce. Garnish with whipped cream and a fresh mint sprig, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Peach Cobbler Pancakes
For the Peach Cobbler Filling
- 2 cans peaches in syrup
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 pinch salt
- 1 tablespoon cinnamon, plus more, to taste
- 1 lemon, zested
- 1 teaspoon nutmeg
For the Cobbler Batter
- 6 tablespoons butter, melted
- 2 teaspoons baking powder
- 1 cup all-purpose flour
- 1 cup white sugar
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon cinnamon, to taste
- 1/2 teaspoon nutmeg, to taste
For the Buttermilk Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2-3 tablespoons peach cobbler syrup, reserved from cooking peaches
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract, optional
- 1 tablespoon butter, for cooking pancakes, as needed
For Garnish (Optional)
- 1/4 cup caramel sauce
- 1/4 cup crème anglaise, or vanilla sauce
- 1/2 cup whipped cream
- 4 sprigs fresh mint
Instructions
- 1
Preheat your oven to 375°F. Have a casserole dish ready for the cobbler.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine 1 cup all-purpose flour, 1 cup white sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add cinnamon and nutmeg to taste (approximately 1 teaspoon cinnamon and 1/2 teaspoon nutmeg). Whisk to combine the dry ingredients for the cobbler batter.
⏱️ 5 min - 3
Pour 3/4 cup milk into the dry cobbler ingredients. Whisk until a smooth batter forms. Set aside.
⏱️ 2 min - 4
Pour the 2 cans of peaches in syrup into a large skillet or saucepan. Add 1/2 cup brown sugar, 3/4 cup white sugar, a pinch of salt, 1 tablespoon cinnamon, and 1 teaspoon nutmeg to the peaches. Zest 1 lemon directly over the peaches.
⏱️ 5 min - 5
Cook the peach mixture over medium heat, bringing it to a simmer. Allow it to simmer for about 5-7 minutes, stirring occasionally, until the syrup slightly thickens. Remove from heat.
⏱️ 7 min - 6
Carefully pour 6 tablespoons of melted butter into the bottom of your casserole dish, ensuring it coats the bottom evenly.
⏱️ 1 min - 7
Pour the prepared cobbler batter over the melted butter in the casserole dish. Do not stir.
⏱️ 1 min - 8
Spoon the simmered peaches over the batter in the casserole dish. Reserve 2-3 tablespoons of the peach cobbler syrup from the skillet for the pancake mix.
⏱️ 2 min - 9
Place the casserole dish into the preheated 375°F oven and bake for approximately 45 minutes, or until the cobbler topping is golden brown and bubbly. Once baked, remove the peach cobbler from the oven and let it rest while you prepare the pancakes.
⏱️ 45 min•🌡️ 375 - 10
While the cobbler bakes, prepare the pancake batter. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
⏱️ 3 min - 11
In a separate medium bowl, mix 1 1/4 cups buttermilk, 1 large egg, and 1 teaspoon vanilla extract (if using). Add the 2-3 tablespoons of reserved peach cobbler syrup to the wet ingredients and whisk to combine.
⏱️ 2 min - 12
Pour the wet ingredients into the dry ingredients. Fold gently until just combined. Do not overmix; a few lumps are fine.
⏱️ 1 min - 13
Heat a cast iron skillet or griddle over medium heat. Add about 1 tablespoon of butter and let it melt and coat the surface.
⏱️ 2 min - 14
Pour portions of the pancake batter onto the hot skillet (about 1/4 cup per pancake). Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges set and become crispy. Flip and cook until golden brown on the other side.
⏱️ 10 min - 15
Stack the cooked buttermilk pancakes on a plate. Spoon a generous amount of the warm peach cobbler on top of the pancake stack.
⏱️ 1 min - 16
Drizzle with warm crème anglaise (or vanilla sauce) and caramel sauce. Garnish with whipped cream and a fresh mint sprig, if desired. Serve immediately.
⏱️ 1 min