Vegan Peach Cobbler Pancakes

🍑 Vegan Peach Cobbler Pancakes

Prep Time: 15 mins | Cook Time: 20 mins | Serves: 2–3 (about 6 pancakes)

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🥞 Ingredients

For the Pancakes:

• 1 cup (125g) all-purpose flour
• 2 tbsp sugar (or maple syrup)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240ml) non-dairy milk (oat, almond, soy, etc.)
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp vanilla extract
• 2 tbsp neutral oil (or melted vegan butter)

For the Caramelized Peaches:

• 2 ripe peaches, sliced (or use thawed frozen)
• 1 tbsp vegan butter (or coconut oil)
• 2 tbsp brown sugar or maple syrup
• 1/2 tsp cinnamon

For the Cobbler Crumble (Optional but AMAZING):

• 1/4 cup rolled oats
• 2 tbsp flour
• 2 tbsp brown sugar
• 2 tbsp vegan butter or coconut oil
• 1/4 tsp cinnamon
• Pinch of salt

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🔪 Instructions

1. Make the Vegan “Buttermilk”

• Mix the non-dairy milk and apple cider vinegar. Let sit for 5 minutes to curdle.

2. Make the Crumble (Optional but Recommended)

• Mix all crumble ingredients in a bowl until crumbly.
• Bake at 350°F (175°C) for 10–12 mins, or toast in a dry pan for ~5 mins until golden.

3. Prepare the Pancake Batter

• In a large bowl, mix flour, baking powder, sugar, and salt.
• Add in vegan buttermilk, vanilla, and oil. Stir just until combined (don’t overmix).
• Let batter sit while you cook the peaches.

4. Caramelize the Peaches

• In a skillet over medium heat, melt vegan butter and add sugar and cinnamon.
• Add peach slices and cook 5–7 minutes until soft and syrupy. Set aside.

5. Cook the Pancakes

• Heat a non-stick skillet over medium heat and lightly oil it.
• Pour ~1/4 cup batter per pancake. Cook 2–3 minutes per side until golden and fluffy.
• Keep warm in a low oven if needed.

6. Assemble

• Stack pancakes, spoon caramelized peaches between layers, and top with more peaches and crumble.
• Drizzle with maple syrup or extra peach syrup from the pan.