Peach Cobbler Pancakes Fluffy Comfort

Fluffy buttermilk pancakes layered with syrupy peaches and fresh whipped cream turn any morning into a celebration I created this recipe when craving peach cobbler but wanting a breakfast treat and now my family nearly cheers when they spot peaches in the fruit bowl

Kids and grownups both flip for these and they make lazy weekends feel cozy and indulgent It was a rainy Saturday the first time I brought a plate of these to the table and now we crave them every summer peach season

Ingredients

• All purpose flour: gives the pancakes their signature fluff and structure look for a fresh bag for the lightest results
• Granulated sugar: adds a subtle sweetness to the batter
• Baking powder and baking soda: work together for an airy rise always check your brands are not expired
• Salt: sharpens all the flavors in the pancakes do not skip it
• Buttermilk: makes the pancakes extra tender and gives a gentle tang opt for full fat if you can
• Large eggs: bind ingredients and add moisture choose the freshest available for optimal fluffiness
• Unsalted butter: provides richness both in the batter and when cooking let it cool before adding to the wet mixture to avoid scrambling the eggs
• Vanilla extract: perfumes both pancakes and creamy topping use pure extract for best flavor
• Butter or oil for the pan: ensures even browning and easy flipping
• Ripe peaches: impart juicy tart sweetness and are star of the compote choose fragrant ones with a slight give or use quality frozen slices when out of season
• Brown sugar: in the compote gives caramel notes that feel reminiscent of old fashioned cobbler
• Cinnamon and nutmeg: bring warmth making each bite comforting select freshly ground spices for best flavor
• Lemon juice: balances sweetness with brightness
• Cornstarch: thickens the compote so it sits beautifully between layers no drips
• Heavy whipping cream: creates dreamy billows for the topping chill your bowl first for fastest results
• Powdered sugar: sweetens the cream gently without grittiness
• Toasted pecans or maple syrup: can be sprinkled in for crunch or extra sweetness if you like those finishing touches

Instructions

Prepare the Cinnamon Peach Compote:

In a medium saucepan combine sliced peaches brown sugar cinnamon nutmeg and lemon juice Stir everything together so the peaches are coated and set over medium heat Let the fruit soften and get juicy as it cooks stirring every couple of minutes about five to seven minutes Once the peaches look glossy and have pooled some liquid stir your cornstarch slurry in then simmer the mixture for two to three minutes until thickened The compote should coat a spoon once thickened Turn off the heat and let it cool a little while you move on

Make the Whipped Cream:

Pour cold heavy cream into a chilled mixing bowl Add the powdered sugar and vanilla Beat with a hand mixer or vigorous whisking until soft peaks form The whipped cream should hold a shape but still feel pillowy and not stiff Put it in the fridge so it stays cold until serving

Make the Pancake Batter:

In your largest mixing bowl whisk the flour sugar baking powder baking soda and salt together so everything is evenly distributed In another bowl mix the buttermilk eggs melted butter that is cooled and vanilla whisking until well combined Pour the wet ingredients into the dry and use a spatula or big spoon to gently fold until it just comes together Lumps are your friend here as they ensure fluffier pancakes Overmixing will make them tough

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil Once the pan is hot spoon a quarter cup of batter per pancake Cook until you notice bubbles forming on top and the edges look dry and set about two to three minutes Flip and cook one to two more minutes until beautifully golden Repeat with remaining batter re greasing your pan as you go

Assemble:

Stack the pancakes two to three high and spoon a generous heap of warm peach compote between layers Finish with a tall dollop of whipped cream on top Serve right away and dig in while everything is warm and luscious

Save

Peach cobbler has always been my summer dessert obsession Whenever we gather with cousins and someone brings a big pan of cobbler smiles are guaranteed The first time I folded those flavors into pancakes my kids declared it their new birthday breakfast request and the tradition stuck

Storage tips

Let any leftover pancakes cool before stacking them in an airtight container Layer pieces of parchment between each to prevent sticking You can refrigerate for up to three days or freeze up to two months The compote keeps well in a sealed jar in the fridge for five days and whipped cream is best made fresh but will hold in the fridge for several hours

Ingredient substitutions

If you cannot find peaches try nectarines or even a mix of berries for a tangy twist Non dairy milk with a touch of lemon juice can replace buttermilk and gluten free one to one flour blends work well in the pancakes For a lighter topping use Greek yogurt instead of whipped cream

Serving suggestions

Serve these stacked high for brunch with coffee or tea They make a wonderful breakfast in bed or a sweet treat for a late afternoon snack You can even serve the pancakes plain for picky eaters and offer the compote and cream as toppings on the side

Save

Make these pancakes once and you'll look forward to peach season all year Keep extra compote on hand for a special breakfast any day

Recipe Questions

→ How do I keep pancakes fluffy?

Don't overmix the batter; gentle mixing keeps pancakes light and airy.

→ Can I use frozen peaches?

Yes, thaw frozen peaches before making the compote for the best texture.

→ What can replace buttermilk?

Use regular milk with a tablespoon of lemon juice or vinegar as a substitute.

→ Any topping suggestions?

Try toasted pecans, extra cinnamon, or a drizzle of maple syrup for extra flavor.

→ Is this suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly; just check labels for cross-contamination.