Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ½ cup unsalted butter, melted
- 2 ripe peaches, peeled and sliced
- ½ cup brown sugar
- 1 tsp ground cinnamon
- For the topping:
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter, diced
- Optional: chopped pecans or walnuts
Instructions
- Preparing the Peach Filling: Combine sliced peaches with brown sugar and cinnamon in a bowl. Set aside.
- Mixing the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined.
- Cooking the Pancakes: Heat a non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake. Spoon some peach slices onto each pancake before flipping. Cook until golden brown on both sides.
- Preparing Cobbler Topping: Mix oats, flour, brown sugar, and cold butter until crumbly. Add nuts if desired. Sprinkle over cooked pancakes before serving.
- Assembling and Serving: Stack pancakes, add syrup or peach compote, sprinkle crumble, and top with whipped cream or honey if desired.
Notes
- Use fresh peaches for optimal flavor or canned peaches drained well.
- Reheat leftovers in microwave or toaster oven for best texture; re-crisp topping in skillet or oven.
- Enjoy topped with maple syrup, honey, whipped cream, or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake with topping
- Calories: 330 kcal Kcal
- Sugar: 18 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 75 mg