Start your morning with the ultimate breakfast treat—Vegan Peach Cobbler Pancakes! These pancakes are delightfully fluffy, packed with juicy peaches, and perfectly sweetened for a wholesome morning indulgence. Inspired by the classic peach cobbler, this vegan-friendly recipe is easy to make, naturally dairy-free, and can even be made gluten-free with a few simple swaps. Perfect for lazy weekend breakfasts, brunches, or even baby-led weaning, these pancakes bring the irresistible flavors of summer right to your plate.
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Ingredients
For the Pancakes:
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup all-purpose flour or gluten-free 1:1 flour
- 1 tablespoon coconut sugar (or organic cane sugar)
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 5 tablespoons unsweetened plant milk (almond, oat, or soy)
- 2 tablespoons melted coconut oil (or olive/canola oil, or applesauce for oil-free)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup finely diced peaches (fresh or canned in 100% juice)
Optional Toppings:
- Coconut whipped cream
- Sliced peaches
- Pure maple syrup
- Chopped nuts (walnuts or pecans)
- Dash of cinnamon
Instructions For Vegan Peach Cobbler Pancakes
- Prepare the flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside for 5–10 minutes to thicken.
- Dice the peaches: Cut fresh or canned peaches into small, dime-sized pieces. Measure ½ cup.
- Mix dry ingredients: In a large bowl, whisk together flour, coconut sugar, baking powder, cinnamon, and salt.
- Combine wet ingredients: Add plant milk, melted coconut oil, maple syrup, vanilla, and the flax egg to the dry mixture. Stir until smooth and creamy.
- Fold in peaches: Gently fold in the diced peaches, ensuring even distribution without crushing them.
- Preheat pan: Heat a non-stick skillet or electric griddle over medium heat (275–325°F). Spray lightly with cooking spray.
- Cook pancakes: Pour ¼ cup batter per pancake onto the pan, shaping gently with a spoon. Cook for 2–3 minutes until edges firm and golden. Flip and cook another 2–3 minutes until fully cooked.
- Serve and enjoy: Stack the pancakes and top with coconut whipped cream, fresh peaches, maple syrup, and a sprinkle of cinnamon if desired.
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Pro Tips
- Don’t overmix: Keep the batter slightly lumpy for soft, fluffy pancakes.
- Perfect peach size: Dice peaches finely to avoid uneven cooking.
- Check doneness: Use a toothpick in the center of a thick pancake if unsure.
- Double batch: Easily scale up for larger brunches or family breakfasts.
Why This Recipe Works
- Fluffy & thick: The combination of baking powder and flax egg creates light, airy pancakes.
- Peach cobbler flavor: Sweet peaches paired with cinnamon mimic a classic dessert.
- Vegan & allergy-friendly: No eggs or dairy, and gluten-free options make it inclusive for all diets.
- One-bowl convenience: Minimal cleanup, perfect for busy mornings.
Substitutions & Variations
- Flour: Use white whole wheat, whole wheat pastry, or gluten-free 1:1 flour.
- Sweetener: Swap coconut sugar with organic cane sugar, maple syrup, or coconut nectar.
- Oil alternatives: Olive oil, canola oil, or unsweetened applesauce for oil-free.
- Fruit swap: Try diced apples, berries, or pears for seasonal variations.
Make-Ahead, Storage & Reheating Guide
- Refrigerate: Store leftover pancakes in an airtight container for 3–5 days.
- Freeze: Pancakes freeze well up to 30 days. Thaw in the fridge overnight and reheat in the microwave or skillet.
- Batter: Freeze unused batter in an airtight container for up to 30 days. Thaw in the fridge overnight before cooking.
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Serving Ideas For Vegan Peach Cobbler Pancakes
- Drizzle with pure maple syrup and top with coconut whipped cream for a dessert-like breakfast.
- Sprinkle with chopped nuts for extra crunch and protein.
- Serve alongside vegan ice cream for an indulgent treat.
- Pair with a plant-based latte or fresh fruit salad for a complete brunch.
Nutrition (Per Serving Estimate)
- Calories: 224 kcal
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 10 g
Frequently Asked Questions
Q: Are these pancakes baby-friendly?
A: Yes! The soft texture and no eggs or dairy make them ideal for baby-led weaning. Dice peaches very small for safety.
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Q: How can I make them gluten-free?
A: Substitute all-purpose flour with a gluten-free 1:1 flour blend containing xanthan gum.
Q: Can I make them ahead?
A: Absolutely! Store cooked pancakes in the fridge or freezer. Thaw and reheat as needed.
Q: Do these pancakes taste like peach cobbler?
A: Yes! The combination of juicy peaches, cinnamon, and maple syrup delivers the classic peaches-and-cream flavor.
These Vegan Peach Cobbler Pancakes are a simple, plant-based breakfast that’s thick, fluffy, and packed with peach flavor. Easy to prepare, they are perfect for family breakfasts, brunch, or a weekend treat. Make them your go-to recipe for summer peaches or enjoy them year-round with canned peaches!
Vegan Peach Cobbler Pancakes
Equipment
- Mixing bowl
- Whisk
- non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup all-purpose flour or gluten-free 1:1 flour
- 1 tablespoon coconut sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons unsweetened plant milk
- 2 tablespoons melted coconut oil (or olive/canola oil or applesauce)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup finely diced peaches
- coconut whipped cream, sliced peaches, maple syrup, chopped nuts, or cinnamon for topping (optional)
Instructions
- Mix ground flaxseed and warm water to create the flax egg. Let sit for 5–10 minutes until thickened.
- In a large bowl, whisk together flour, coconut sugar, baking powder, cinnamon, and salt.
- Add plant milk, melted coconut oil, maple syrup, vanilla extract, and prepared flax egg to the dry ingredients. Stir until just combined and smooth.
- Gently fold in the finely diced peaches without overmixing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour about 1/4 cup batter per pancake and cook 2–3 minutes until edges are set. Flip and cook another 2–3 minutes until golden and cooked through.
- Stack pancakes and serve warm with desired toppings such as maple syrup, coconut whipped cream, or extra peaches.
Notes
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