Easy Peach Cobbler Pancakes
Indulge in the deliciousness of the Southern dessert with this easy Peach Cobbler Pancakes Recipe! Prepared with Kodiak Cakes mix, fresh peaches, and a dash of cinnamon, a hot stack of these tender, fluffy pancakes makes the ultimate protein-packed breakfast! Makes two 3-pancake servings. Gluten-free option included.
For these peach cobbler pancakes, I combined the always-reliable Kodiak Cakes mix with a handful of straightforward ingredients, including fresh peaches, cinnamon, and almond extract. The result? Positively perfect high-protein pancakes with mouthwatering classic peach cobbler flavor in every bite.
Needless to say, I’m pretty obsessed with protein pancakes, and this new and improved peach cobbler flavor has become a staple in our breakfast rotation. We absolutely love them!
The highlights
- Irresistibly peachy! Each bite is filled with juicy, sweet peach slices, making these pancakes a delightful way to enjoy fresh summer peaches.
- Protein-packed goodness. Made with Kodiak Cakes mix, these pancakes are delicious AND provide a satisfying 23 grams of protein per 3-pancake serving.
- Quick and easy. Simple ingredients and quick preparation make these easy to whip up on busy mornings or lazy weekends.
- Gluten-free option. Kodiak’s gluten-free mix works just as well, so everyone can enjoy these heavenly hot cakes!
- Make-ahead convenience. These pancakes reheat beautifully, so go ahead and make a big batch for quick, healthy breakfasts throughout the week.
Ingredients you’ll need
- Peach.The juicy, sweet, and simply irresistible star of the show! Opt for fresh, in-season ripe peaches to ensure maximum sweetness.
- Kodiak cakes buttermilk pancake mix. This mix provides a hearty, high-protein base that’s easy to use and results in light, fluffy pancakes every time. For a gluten-free option, simply swap with Kodiak Cakes’ gluten-free mix.
- Cinnamon. A hint of warmth and spice perfectly complements the sweetness of the peaches.
- Milk. I prefer Fairlife milk because it is higher in protein and lower in sugar, but feel free to use your preferred milk.
- Buttermilk. I don’t recommend skipping this ingredient, but you can swap it with plain unsweetened kefir if that’s what you have on hand. Since they are both fermented, it will yield the same result…tender, fluffy pancakes. The lactic acid in buttermilk reacts with the leavening ingredients in the pancake mix. This creates a batter that holds onto the air bubbles in the batter while cooking.
- Water. Thins out the batter a bit without adding additional calories.
- Egg. Binds the ingredients together and adds structure. It also adds a small protein boost.
- Butter. Adds richness and flavor. Substitute melted coconut oil, avocado oil, or olive oil if you prefer those options, but it will alter the flavor profile.
- Almond extract. Gives the pancakes a lovely slightly nutty flavor that pairs beautifully with the peaches, substitute vanilla extract if you prefer that option.
- Sliced almonds. Add a delightfully nutty, crunchy finishing touch!
How to make peach cobbler pancakes
Step 1: Preheat the oven. Preheat the oven to 200°F. Place a baking sheet inside to keep the pancakes warm as you cook them.
Step 2: Mix dry ingredients. In a medium-sized bowl, whisk together the pancake mix and cinnamon until well combined.
Step 3: Prepare wet ingredients. In a separate bowl, whisk together the milk, buttermilk, water, egg, melted butter, and almond extract.
Step 4: Combine. Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter sit briefly to thicken while you heat your skillet.
Step 5: Heat the skillet. Place a non-stick skillet over medium-high heat and lightly coat it with avocado oil spray. You can also use butter, ghee, or coconut oil.
Step 6: Cook the pancakes. For each pancake, drop ¼ cup of batter onto the hot skillet. Lay a few peach slices on top of each pancake. Cook until bubbles form on the surface and the edges start to look set, then flip and cook the other side until golden brown.
Step 7: Keep warm. Transfer the cooked pancakes to the preheated baking sheet in the oven to keep them warm. Repeat with the remaining batter.
Step 8: Serve. Top your pancakes with a drizzle of grass-fed butter and sliced almonds. If desired, finish with a dusting of powdered sugar and a drizzle of maple syrup, and enjoy!
Recipe tips and FAQs
- Take time slicing your peach in thin, even slices so it cooks well in the pancake batter and provides a consistent fruity flavor in each bite.
- Don’t overmix the batter! Stir the wet and dry ingredients together until just combined, as overmixing can lead to dense, tough pancakes.
- Let the batter rest for a few minutes after mixing. This helps the ingredients meld together and results in fluffier pancakes.
- If your batter is too thick, add water until your desired consistency is reached.
- Cook the pancakes until bubbles form on the surface and the edges look set before flipping. This ensures they are perfectly cooked through without burning.
- To add more protein, consider topping the pancakes with Greek yogurt or nut butter.
- For a fiber boost, stir a tablespoon of chia seeds into the batter right before cooking.
- Fruit swap. Not a fan of peaches? Try apples, blueberries, or strawberries. Just be sure to slice the fruit thinly and evenly so it cooks well in the batter.
Pancake topping ideas
I LOVE topping these high-protein peach pancakes with melted butter, real maple syrup, powdered sugar, sliced almonds, and leftover sliced peaches. If you have a nut allergy, you can omit the almonds or substitute them with toasted coconut flakes for a similar crunch.
Additionally, I often have a jar of blueberry or raspberry compote ready for my pancake topping needs. For extra deliciousness, try adding a dollop of whipped cream, or a drizzle of honey.
Can I substitute canned or frozen peaches in this recipe?
Absolutely! If fresh peaches aren’t in season, you can use canned or frozen peaches. For canned peaches, make sure to drain them well before using. If you’re using frozen peaches, thaw them completely and pat dry before adding them to the batter.
Can I make these pancakes without eggs?
I have not tested an egg-free version, but you can try substituting a flax egg, which is made by mixing 1 tablespoon of flaxseed meal with 2 ½ tablespoons of water. Let it sit until it thickens, then use it in place of the egg in the recipe to bind the ingredients together and keep the pancakes fluffy.
Storing & reheating
Storing: Store leftover peach cobbler protein pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster for a quick and easy breakfast. However, these pancakes have the best taste and texture when freshly prepared. I highly recommend eating them right away.
Freezing: I don’t recommend freezing these pancakes unless you prepare the pancakes without the peach cooked on top and add the sliced peaches as a separate topping.
More protein pancake recipes you’ll love
- Greek Yogurt Protein Pancakes
- Chocolate Protein Pancakes
- Strawberry Protein Pancakes
- Apple Cinnamon Protein Pancakes
- Wild Blueberry Matcha Protein Pancakes
- Blender Oatmeal Protein Pancakes
- Pumpkin Protein Pancakes
- Protein Buttermilk Pancakes with Candied Maple Bacon
If you love this peach cobbler-inspired protein pancakes recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Peach Cobbler Pancakes
Equipment
- 2 Mixing bowls
- 1 Non-stick skillet
Ingredients
- 1 large ripe fresh peach -pitted and sliced into very thin slices
- 1 cup Kodiak Cakes Buttermilk pancake mix -use the gluten-free mix for a GF option
- ½ tsp ground cinnamon
- ½ cup Fairlife milk -or milk of choice
- ¼ cup buttermilk -you can swap with plain unsweetened kefir
- ¼ cup water
- 1 lg egg
- 1 tbsp butter -melted
- ½ tsp almond extract -can sub with vanilla extract
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 200 degrees F. and place a baking sheet inside.
- Place the pancake mix and cinnamon in a medium-sized bowl and whisk to combine. In a separate bowl, whisk together the milk, buttermilk, water, egg, melted butter, and almond extract.
- Stir the wet ingredients into the dry mix until just combined. The batter will begin to thicken as it rests.
- Heat a non-stick skillet over medium-high heat and spray with avocado oil spray (ghee, butter, or coconut oil work great here, too).
- For each pancake: drop ¼ cup of batter onto the hot skillet and lay a few peach slices on top. Cook until bubbles form and the bottom is golden brown. Flip and cook the other side.
- Transfer the cook pancakes to the oven to keep warm and repeat with the remaining batter.
- Top with a drizzle of grassfed butter and sprinkle with sliced almonds. Finish with a dusting of powdered sugar and drizzle with maple syrup, if desired.
Notes
- This recipe makes 2 servings of 3 pancakes each. Feel free to adjust the serving size to fit your macronutrient needs.
- Add a tablespoon of chia seeds right before cooking for a fiber boost.
- You can use thinly sliced canned peaches in fruit juice (drain very well), or thawed frozen peaches if peaches aren’t in season.
- I don’t recommend skipping the buttermilk, but you can swap it with plain unsweetened kefir. Since they are both fermented, it will yield the same result…tender, fluffy pancakes. The lactic acid in buttermilk reacts with the leavening ingredients in the pancake mix. This creates a batter that holds onto the air bubbles in the batter while cooking.
Nutrition
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