Description
Indulge in the Sweet, Fruity Bliss of Peach Cobbler Pancakes
Ingredients
Scale
- 2 cup sliced peaches
- 2 tablespoon brown sugar
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thicker sauce)
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk (or milk + 1 tablespoon lemon juice)
- 1 large egg
- 3 tablespoon melted butter (or neutral oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- In a saucepan over medium heat, combine the sliced peaches, brown sugar, butter, cinnamon, lemon juice, and a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the peaches have softened and released their juices.
- For a thicker sauce, whisk together the cornstarch and water in a small bowl, then stir the slurry into the peach mixture. Let it cook for an additional 30 to 60 seconds, then remove from heat and stir in the vanilla extract. Set aside.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt (along with the optional cinnamon, if using).
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Allow the batter to rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or non-stick cooking spray.
- Pour 1/4 cup of the pancake batter onto the skillet, leaving space between each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
- Flip the pancakes and cook for an additional 1 to 2 minutes until golden brown on both sides.
- Repeat with remaining batter, keeping cooked pancakes warm in a low oven (200°F) or on a baking sheet tented with foil.
Notes
To enhance flavor, consider adding nutmeg or ginger to the peach topping. Store leftovers separately in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 360
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg