Cinnamon Peach Cobbler Pancakes

I’ve been making these peach cobbler pancakes on repeat ever since I discovered that warm, cinnamon-spiced peaches could turn a regular Sunday breakfast into something truly special. The combination of fluffy buttermilk pancakes topped with caramelized peaches in a buttery orange juice glaze honestly tastes like dessert for breakfast—and I’m not complaining one bit. Trust me, once you try this cozy, comforting stack, your regular pancake routine will never be the same.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1700
• Protein: 20-25 g
• Fat: 35-45 g
• Carbohydrates: 270-320 g

Ingredients

For the pancakes:

• 1 cup King Arthur all-purpose flour
• 2 tbsp sugar
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2 tbsp neutral oil
• 1 cup buttermilk (room temperature)
• 2 tsp vanilla extract
• 1 egg

For the peach topping:

• 16 oz peaches (peeled and sliced into 1/2-inch wedges)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp cornstarch
• 3/4 cup orange juice
• 1/8 tsp salt
• 1 tbsp unsalted butter

For serving:

• maple syrup
• whipped cream or vanilla ice cream

Step 1: Prepare the Dry Ingredients for Pancakes

• 1 cup King Arthur all-purpose flour
• 2 tbsp sugar
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt

In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and kosher salt.

Make sure to break up any lumps in the baking soda and distribute the cinnamon evenly throughout the dry mixture.

Set this bowl aside—you'll use it in just a moment.

Step 2: Mix the Wet Ingredients and Prepare the Peach Filling

• 2 tbsp neutral oil
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 egg
• 16 oz peaches
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp cornstarch
• 3/4 cup orange juice
• 1/8 tsp salt

In a separate bowl, whisk together the oil, room-temperature buttermilk, vanilla extract, and egg until well combined.

While the wet mixture sits for just a moment, start the peach filling in a saucepan: combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, salt, and orange juice.

Bring this to a boil over medium-high heat, stirring occasionally so the cornstarch dissolves and the filling begins to thicken.

I like to let the peaches cook for about 5 minutes until the sauce becomes glossy and thick—this concentrates the fruit flavor beautifully.

Step 3: Combine Wet and Dry Ingredients and Rest the Batter

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2

Pour the wet ingredient mixture into the bowl with the dry ingredients and gently fold together using a spatula or wooden spoon—don't overmix.

The batter should be slightly lumpy; overmixing develops too much gluten and makes pancakes tough.

Let the batter rest for 10 minutes at room temperature; this allows the flour to fully hydrate and the leavening agents to activate, resulting in fluffier pancakes.

Step 4: Cook the Pancakes

• pancake batter from Step 3
• 1 tbsp unsalted butter

Heat a large skillet or griddle over medium heat and lightly butter it.

Once hot, pour 1/4 cup of batter per pancake onto the cooking surface, leaving space between them.

Cook for about 3 minutes until the edges look set and bubbles form on the surface, then flip and cook for another 1.5 minutes until golden brown on the second side.

I find that medium heat gives the best results—hot enough to create a golden exterior but slow enough that the inside cooks through without burning.

Transfer cooked pancakes to a warm plate and repeat with remaining batter.

Step 5: Finish and Serve

• cooked pancakes from Step 4
• peach filling from Step 2
• maple syrup
• whipped cream or vanilla ice cream

By now, your peach filling from Step 2 should be thick and glossy.

Give the peach filling one final stir and check the consistency—if it seems too runny, let it simmer another minute or two.

Stack the warm pancakes on serving plates, spoon the peach compote generously over the top, and drizzle with maple syrup.

Finish with a dollop of whipped cream or a scoop of vanilla ice cream for that classic cobbler experience.

Cinnamon Peach Cobbler Pancakes

Delicious Cinnamon Peach Cobbler Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 8 pancakes

Calories: 1575

Ingredients Method

Ingredients

  

For the pancakes:

• 1 cup King Arthur all-purpose flour
• 2 tbsp sugar
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2 tbsp neutral oil
• 1 cup buttermilk (room temperature)
• 2 tsp vanilla extract
• 1 egg

For the peach topping:

• 16 oz peaches (peeled and sliced into 1/2-inch wedges)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp cornstarch
• 3/4 cup orange juice
• 1/8 tsp salt
• 1 tbsp unsalted butter

For serving:

• maple syrup
• whipped cream or vanilla ice cream

Method

 

1. In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and kosher salt. Make sure to break up any lumps in the baking soda and distribute the cinnamon evenly throughout the dry mixture. Set this bowl aside—you'll use it in just a moment.
2. In a separate bowl, whisk together the oil, room-temperature buttermilk, vanilla extract, and egg until well combined. While the wet mixture sits for just a moment, start the peach filling in a saucepan: combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, salt, and orange juice. Bring this to a boil over medium-high heat, stirring occasionally so the cornstarch dissolves and the filling begins to thicken. I like to let the peaches cook for about 5 minutes until the sauce becomes glossy and thick—this concentrates the fruit flavor beautifully.
3. Pour the wet ingredient mixture into the bowl with the dry ingredients and gently fold together using a spatula or wooden spoon—don't overmix. The batter should be slightly lumpy; overmixing develops too much gluten and makes pancakes tough. Let the batter rest for 10 minutes at room temperature; this allows the flour to fully hydrate and the leavening agents to activate, resulting in fluffier pancakes.
4. Heat a large skillet or griddle over medium heat and lightly butter it. Once hot, pour 1/4 cup of batter per pancake onto the cooking surface, leaving space between them. Cook for about 3 minutes until the edges look set and bubbles form on the surface, then flip and cook for another 1.5 minutes until golden brown on the second side. I find that medium heat gives the best results—hot enough to create a golden exterior but slow enough that the inside cooks through without burning. Transfer cooked pancakes to a warm plate and repeat with remaining batter.
5. By now, your peach filling from Step 2 should be thick and glossy. Give the peach filling one final stir and check the consistency—if it seems too runny, let it simmer another minute or two. Stack the warm pancakes on serving plates, spoon the peach compote generously over the top, and drizzle with maple syrup. Finish with a dollop of whipped cream or a scoop of vanilla ice cream for that classic cobbler experience.