Peach Cobbler Pancakes

All the tasty goodness of Southern peach cobbler in a stack of high-protein pancakes made with fresh summer peaches. Recipe makes 6-7 pancakes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 427kcal

Author Amee

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

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.

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.