Vegan Peach Cobbler Pancakes
These Vegan Peach Cobbler Pancakes are fluffy, dairy-free pancakes packed with juicy peaches and warm cinnamon flavor. Inspired by classic peach cobbler, this easy plant-based breakfast is perfect for weekend brunch, baby-friendly meals, or a wholesome summer morning treat.
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
Use ripe, finely diced peaches for even cooking and best flavor. Do not overmix the batter to keep pancakes soft and fluffy. Substitute gluten-free 1:1 flour for a gluten-free version. Store leftovers in the refrigerator for up to 5 days or freeze up to 30 days.