Peach cobbler pancakes are a great excuse to combine breakfast and dessert into a yummy plate of awesome!
Sometimes you’re forced to get creative. One morning the kids wanted pancakes — easy enough, right? Normally, yes. I make pancakes all the time, for breakfast and dinner.
However, on that particular day, we were missing a critical component: Syrup.
What to do, what to do…
Time to get food crafty, that’s what. Fruit syrups aren’t difficult to make. All it takes is a stone fruit or berries, water, and either sugar or a scoop of preserves, and a little time on the stove. It kind of reminds me of the syrups that used to line the tables at IHOP, in everything from strawberry to blueberry.
Except, homemade and so, so, so much yummier.
In this case, it was summertime and what I had on hand were fresh peaches. If fresh peaches aren’t available—either because you can’t find them, or because they’re not in season—frozen peaches will work just fine.
[b][i]For the pancakes:[/i][/b]
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 cup whole milk
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
[b][i]For the peach syrup:[/i][/b]
- 2 tbsp butter
- 1 peach, peeled & cubed
- 1/2 cup peach preserves
- 1/8 cup water
For the pancakes:
- Preheat a large nonstick skillet over medium heat.
- Meanwhile, whisk the flour, baking powder, salt and sugar together in a mixing bowl. Whisk the egg, milk, oil and vanilla together in a 2 cup glass measure.
- Pour the wet ingredients into the dry ingredients and whisk them together until they're just incorporated.
- Pour the pancake batter by 1/4 cupfuls onto the skillet, and let them cook for about 3 minutes, or until bubbles start to form. Flip the pancakes and continue cooking for 2 minutes longer, or until both sides are golden brown. Remove them to a plate, and cover loosely with foil.
- Repeat the process until all the batter has been used.
For the peach syrup:
- Melt the butter in a medium saucepan over medium heat. Add the peaches and sauté them for about five minutes, stirring often. Add the preserves and the water, whisking to combine.
- Reduce the heat and then gently simmer the mixture for 10-15 minutes, whisking occasionally. Remove the pan from the stove and pour the syrup into a heat-proof pitcher. Serve it warm with pancakes (or ice cream).
Try substituting other stone fruits or berries for the peaches. Topping the pancakes off with whipped cream would be delicious!