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I personally use and love these products in my kitchen. I only recommend what I trust!
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Ever wake up craving something sweet, summery, and totally comforting? Me too! That’s exactly how this recipe was born. Last summer, my family and I took a trip to a peach orchard, and we ended up with way too many peaches (is there such a thing?). I mean we ate peaches, we made jam, we even tried our hand at peach salsa (don’t ask). But still, the peaches kept coming! So, I decided to try something totally different. I asked myself, what if I could capture the essence of a warm peach cobbler in a pancake? And that’s how these Peach Cobbler Gluten-Free Summer Pancakes came to life. It was surprisingly, simple and absolutely delicious and I'm excited to share it with you. My kiddos loved them. There are a few little secrets, so keep reading!
One of the things I love most about this recipe is how versatile it is. Need a quick breakfast? Pancakes. Want a show-stopping brunch? Pancakes. Feeling like dessert for dinner? These babies have you covered. And the gluten-free aspect? Honestly, you won't even miss the gluten. The texture is light, fluffy, and perfectly satisfying. The sweet, juicy peaches combined with a hint of cinnamon will make you think you're eating a warm peach cobbler, but in pancake form! Its fantastic! I know what you’re thinking: “Gluten-free can be tricky.” And you're not wrong. But trust me, this recipe is foolproof. I’ve tweaked it and tested it until it's practically idiot-proof (and believe me, I've had my share of kitchen mishaps!). We even have a FAQ below to take care of any questions you might have.
Required Equipments
- Mixing Bowls
- Whisk
- Griddle or Non-Stick Pan
- Measuring Cups and Spoons
- Spatula
Peach Cobbler Gluten Free Summer Pancakes: Frequently Asked Questions
Peach Cobbler Gluten Free Summer Pancakes
Indulge in the flavors of summer with these delightful Peach Cobbler Gluten-Free Pancakes! This recipe combines the warmth of a classic peach cobbler with the fluffy texture of gluten-free pancakes, making for a breakfast or brunch that’s sure to impress. Perfect for lazy mornings or a special weekend treat!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get your peaches ready: Dice 2 medium peaches. Don’t peel them; the skin adds a lovely color and a bit of extra fiber. If you're using frozen peaches, make sure they're thawed and drained really well. Nobody wants soggy pancakes!
- Make the peach cobbler topping: In a small bowl, combine the diced peaches with 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of nutmeg. Give it a good stir and set aside. This topping is what makes these pancakes truly special, so don't skip it!
- Mix the dry ingredients: In a large bowl, whisk together 1 cup of gluten-free all-purpose flour blend (make sure it contains xanthan gum), 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking is key here to ensure everything is evenly distributed. Lumps in your pancakes? No thanks!
- Combine the wet ingredients: In a separate bowl, whisk together 1 cup of buttermilk (or regular milk with 1 tablespoon of lemon juice or vinegar), 2 large eggs, 2 tablespoons of melted butter (or coconut oil for a dairy-free option), and 1 teaspoon of vanilla extract. Make sure your melted butter isn't too hot; otherwise, it might cook the eggs!
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don't overmix! A few lumps are okay. Overmixing will result in tough pancakes, and nobody wants that.
- Cook the pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. You want the griddle to be hot enough so that a drop of water sizzles and evaporates in a few seconds. This is important to getting the right color. Pour 1/4 cup of batter onto the hot griddle for each pancake. Immediately sprinkle a generous spoonful of the peach cobbler topping over each pancake.
- Flip and cook: Cook for 2-3 minutes per side, or until golden brown and cooked through. The edges should look set, and bubbles will start to form on the surface. Be patient and resist the urge to flip too early; otherwise, you’ll end up with a pancake mess.
- Serve and enjoy: Stack the pancakes on a plate and drizzle with maple syrup or a dusting of powdered sugar, if desired. Serve immediately and watch them disappear! A dollop of whipped cream or a scoop of vanilla ice cream would also be amazing here.
📝 Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- If you don't have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar.
- Feel free to add a drizzle of maple syrup or a dusting of powdered sugar before serving.
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 100 mg
