Peach Cobbler Pancakes

These pancakes package the classic summer fruit dessert as a luxurious breakfast treat, topped with whipped cream and crunchy toasted almonds[. If you have apricots, plums or other ripe stone fruits, you can swap them in for the peaches.]

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
4 servings (12 pancakes)
Level:
Easy

Ingredients
  • 1 2/3 cups all-purpose flour (see Cook's Note)
  • 1/4 cup cornstarch
  • 1/4 cup confectioners' sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 1/2 teaspoon almond extract
  • 2 ripe peaches, halved and pitted, each half cut into 10 thin slices
  • 1/4 cup packed light brown sugar
  • 1/4 cup toasted sliced almonds
  • Confectioners' sugar, maple syrup or whipped cream for serving
Directions
  • Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.

  • Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.

  • Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch.

  • To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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    Peach Cobbler

    Recipe courtesy of Patrick and Gina Neely