Peach Cobbler Pancakes (Print Version)

Fluffy pancakes stacked with warm cinnamon peaches and whipped cream—an irresistible morning indulgence.

# What You’ll Need:

→ Pancakes

01 - 250 g all-purpose flour
02 - 2 tbsp granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 480 ml buttermilk
07 - 2 large eggs
08 - 60 g unsalted butter, melted and cooled
09 - 1 tsp vanilla extract
10 - Butter or oil, for cooking

→ Cinnamon-Peach Compote

11 - 4 large ripe peaches, peeled, pitted, and sliced (or 4 cups frozen peaches, thawed)
12 - 70 g brown sugar
13 - 1 tsp ground cinnamon
14 - 1/8 tsp ground nutmeg
15 - 1 tsp lemon juice
16 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Whipped Cream

17 - 240 ml heavy whipping cream, cold
18 - 2 tbsp powdered sugar
19 - 1/2 tsp vanilla extract

# How to Make It:

01 - In a medium saucepan, combine the sliced peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release juices, about 5–7 minutes. Stir in the cornstarch slurry and simmer until the mixture thickens, 2–3 minutes. Remove from heat and set aside.
02 - In a chilled mixing bowl, use an electric mixer or a whisk to beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until assembling.
03 - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Add the wet mixture to the dry ingredients and gently stir until just combined; the batter may be slightly lumpy.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour approximately 60 ml (1/4 cup) of batter for each pancake onto the surface. Cook until bubbles form on top and the edges begin to set, about 2–3 minutes. Flip and continue cooking for 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
05 - Layer pancakes on plates, spooning warm cinnamon-peach compote between each. Top with a generous dollop of whipped cream. Serve immediately for optimal texture and flavor.

# Additional Tips::

01 -
  • Uses easy to find ingredients perfect for using up ripe summer peaches
  • Delivers ultra fluffy pancakes every time no need for a mixer
  • The homemade peach compote infuses each bite with warm cinnamon sweetness
  • Works just as well with frozen peaches out of season
  • Dessert-like but not too sweet thanks to the tangy buttermilk and real fruit
02 -
  • High in fruit fiber especially when using whole peaches
  • Pancakes freeze beautifully reheated with a little splash of milk
  • Whipped cream can be made in advance and kept chilled
03 -
  • Let your pancake batter rest for at least five minutes before cooking for a more tender stack
  • For the best whipped cream chill your mixing bowl and beaters well ahead of time
  • Slice peaches just before using to keep their color bright and flavor fresh

Go Back