Sunday, July 3, 2011

Peach Cobbler Crumble Pancakes with Peach Syrup & Cinnamon Butter

The Fourth of July is just around the corner, which if I may add, it's my favorite holiday. So in honor of it, I have been planning our cookout menu for tomorrow. We couldn't really decide on a dessert... it was between peach cobbler, mixed berry shortcakes, mixed berry trifle, apple pie, banana pudding, or banana pudding trifle (we ended up picking the banana bread trifle, so I'll be posting that soon in the upcoming week). Anyway, I just couldn't get over the fact that we weren't going to have peach cobbler for dessert because that is what I always had when I was a kid. Anyway, so in honor of not having this classic dessert,  I made some Peach Cobbler Crumble Pancakes. When I was coming up with the concept I couldn't decide how I could make these pancakes really "peach-cobbler-esque" besides adding some spices and fresh peaches. So I decided to do a hybrid between a cobbler and a fruit crumble. So the pancakes act as a the peach cobbler topping and then put in some chunks of fresh peaches & sprinkled over some crunchy crumble topping. I also topped it with a Peach Maple Syrup & Cinnamon Butter (and of course some more fresh peaches on top). The pancakes were light and fluffy, but crunchy at the same time. Surprisingly they weren't overly sweet, which you would expect with all of the components. This definitely fulfilled my peach cobbler holiday craving! Enjoy :)
Fryin' the 'Cakes
Before Drizzlin' the Peach Syrup
Peach Cobbler Crumble Pancakes with Cinnamon Butter & Peach Maple Syrup
For the Cinnamon Butter:
1 Stick of Butter, Softened
3T Brown Sugar
½t Vanilla
1T Cinnamon

For the Crumble:
4T Butter, Melted
6T Raw Sugar
½C Oats
½C AP Flour
Pinch of Salt
2T Almonds, Sliced
For the Peach Cobbler Crumble Pancakes:
2C AP Flour
2t Baking Powder
1t Baking Soda
1t Cinnamon
½t Salt
3T Sugar
2 Large Eggs, Separated  
3C Buttermilk
1T Vanilla
4T Butter, Melted (plus more for cooking)
1C Fresh Peaches, Cut into Small Bite-Size Cubes
Prepared Crumble Mixture

For the Peach Syrup:
2C Maple Syrup
2C Fresh Peaches, Chopped
1 Stick of Butter
Pinch of Cinnamon

1. To Make the Cinnamon Butter: beat the butter, sugar, and vanilla until the mixture is smooth, then slowly add in the cinnamon and beat until combined. Chill until ready to serve.
2. To Make the Crumble: Preheat the oven to 400 degrees and spray a pan with Pam and then set it aside. Melt the butter and stir in the sugar, then oats, then flour, salt, and almonds until large clumps form. Put this into the prepared pan, in an even layer, and bake for 20-30 minutes until the crumble is crisp. Pull the pan out of the oven and break it into pieces and put it in a bowl, saving it for the pancakes.
3. To Make the Peach Syrup: In a small pot, heat the maple syrup on medium heat until warm. Bring the maple syrup to a boil and add in the fresh chopped peaches. Cook them until the peaches begin to break down (about 30 minutes to an hour), and then reduce the heat to let it thicken. Next, melt 1T of butter into the syrup while slowly whisking it in (making sure each tablespoon is completely incorporated before adding the next). Whisk constantly until all the butter has been melted, and then add in the pinch of cinnamon. Mash the cooked/softened peaches into the syrup (I used a potato masher). Set this syrup aside until ready to pour over the cobbler pancakes. It’s better when hot, so keep that in mind.
4. To Make the Pancakes: Preheat a griddle over medium heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the egg yolks, buttermilk, and melted butter, and whisk to combine. In a separate bowl, beat the egg whites to stiff peaks, and then lightly fold these into the batter. The batter should have small to medium lumps. Using a ½C measure, pour the patter in to pools on the heated griddle. Add a handful of the cubed peaches and sprinkle on some of the prepared crumble mixture, pressing them in slightly.  When the pancakes have bubbles on top and are slightly dry around the edges, about 2-3 minutes, flip over. Cook until golden on the bottom, about 1 minutes. While you finish cooking the other pancakes, keep the finished pancakes warm in the oven until serving.
Pretty Little Peach Pancakes
Ahh... The Glamour Shot


  1. We love our peaches here in Georgia and this looks like the perfect recipe to try them in. These look absolutely delicious! What a great idea! I'd like to invite you to share your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.

  2. Thanks for the invite, I linked these pancakes up! Can't wait you follow your blog :)

  3. Oh man, that breakfast belongs in a five star restaurant. Thanks for linking it up to Sweets for a Saturday.

  4. Wow! These look amazing! Mmm.. I'm gonna have to go buy some peaches now..

  5. Hey

    Such a great recipe, I tried these out the other day and loved them!

    Thanks x x