These vegan peach cobbler pancakes are the best peach breakfast! They are super fluffy, easy to make, and stuffed with delicious bites of fresh peaches. It's like a lazy day peach cobbler in pancake form! Top them with coconut whipped cream and a drizzle of pure maple syrup for a delicious touch.
This peach pancake recipe makes for great baby-led weaning pancakes since they contain no egg. The pancakes can easily become gluten-free and allergy-free with a few simple swaps, too! The peaches and cream flavors in these pancakes are perfect for summer when peaches are in season, but you can make them any time of year.
Why You'll Love These Pancakes
- Super fluffy - These pancakes are super fluffy, thick, and pillowy!
- Stuffed with peaches - You get yummy peaches and cream flavor in every bite.
- Easy to make - You only need one bowl to make these pancakes. They are so easy!
- Vegan, no egg - No eggs or dairy are necessary to make these pancakes. They are vegan peach pancakes, but you can't tell by the taste!
- Peach cobbler flavor - You'll be surprised by how much these pancakes really do taste like peach cobbler. You won't be able to stop making them!
These vegan peach cobbler pancakes are made with healthier, plant-based ingredients and they still taste absolutely incredible. Like peach cobbler, but better.
- Flour - Use all-purpose flour or substitute with gluten-free 1:1 flour for gluten-free and vegan peach pancakes. Make sure your gluten-free flour contains xanthan gum. You may also use white whole wheat flour or whole wheat pastry flour.
- Coconut Sugar - This is a vegan sugar that sweetens the pancakes and elevates their flavor. You can replace this with organic cane sugar if preferred.
- Cinnamon - A dash of cinnamon complements the peach cobbler flavor perfectly! You may also use nutmeg.
- Coconut Oil - Make sure you use melted coconut oil, not solid. This adds moisture and richness to the pancakes. You can replace coconut oil with olive oil, canola oil, vegetable oil, or unsweetened applesauce for oil-free pancakes.
- Baking Powder - This is a leavening agent and creates thick, fluffy pancakes.
- Plant Milk - Any unsweetened plant milk variety works. I use almond milk.
- Flax Egg - A flax egg is simply ground flaxseed mixed with water. It is a vegan egg substitute that helps bind the vegan pancake batter together. It has great nutritional benefits, too!
- Maple Syrup - Use 100% pure maple syrup, not the artificial kind. This adds the perfect amount of sweetness to the pancakes. You may replace this with honey or agave if you are not vegan.
- Peaches - I recommend using fresh peaches or canned peaches in 100% juice. Dice the peaches into small chunks before mixing them into the batter.
Remember to visit the recipe card for a full list of ingredients and quantities.
How To Make Peach Cobbler Pancakes
This pancake recipe is super easy to make. You only need one bowl and a whisk! It's perfect for busy mornings before school and makes an awesome breakfast for your kids or baby on lazy day mornings, too.
Don't use a mixer to make the pancakes, or you might overmix your batter. A whisk or spoon is perfect. Here are step-by-step instructions for making the peach pancakes:
STEP 1: Whisk together the flour, coconut sugar, baking powder, cinnamon, and salt in a large mixing bowl until evenly combined.
STEP 2: Add the plant milk, melted coconut oil, maple syrup, vanilla extract, and flax egg to the bowl.
STEP 3: Stir the wet and dry ingredients together until a smooth, thick pancake batter forms. It should not be runny, but thin enough to drop onto the griddle.
STEP 4: Next, gently fold in the diced peaches with a rubber spatula or spoon. Be careful not to crush them too much. Mix until they are evenly distributed throughout the pancake batter, but don't overmix!
STEP 5: Set the batter aside and then preheat an electric griddle or non-stick pan over medium heat, about 275-325 degrees Fahrenheit.
STEP 6: Spray the griddle thoroughly with non-stick cooking spray to prevent the peach cobbler pancakes from sticking to the pan.
STEP 7: Use a measuring cup or large spoon to scoop about ¼ cup of pancake batter onto the heated griddle for each pancake. Then use a spoon to spread the pancake batter into a circle shape for perfectly round pancakes.
STEP 8: Cook the pancakes for 2-3 minutes or until the edges start to firm up and become golden brown. Flip the pancakes and cook the other side for another 2-3 minutes, or until cooked through. Repeat this process until all of the pancake batter has been used. It should make about 5 small pancakes for one or two people.
TIP: You can easily double the recipe to make a larger batch of peach pancakes!
Easy Pancake Toppings
There are so many easy and delicious toppings you can add to your pancakes to enhance their peach cobbler flavor. Here are a few great options:
- Coconut Whipped Cream - Adding a dollop of dairy-free whipped cream, like coconut whipped cream, makes these pancakes taste like dessert for breakfast!
- Sliced Peaches - Topping the pancakes with more sliced (or diced) peaches adds double the peach flavor and is the perfect way to use up extra peaches.
- Pure Maple Syrup - If you like sweet pancakes, a drizzle of pure maple syrup is the perfect touch. I find the pancakes are sweet and delicious enough without the syrup too.
- Dash of Cinnamon - A light dusting of cinnamon over the top of the pancakes enhances their flavor nicely.
- Chopped Nuts - For a nice crunch, sprinkle some chopped walnuts or pecans over the pancakes. This adds some extra fiber and protein to help keep you full longer.
- Vegan Ice Cream - To serve the pancakes as a dessert, add a scoop of vegan ice cream. You will really feel like you're enjoying a classic peach cobbler!
Personally, I think these pancakes would be amazing for breakfast when paired with this almond milk iced latte. Yum!!
Expert Baking Tips
- Make sure the pancakes are cooked through - These are super thick and fluffy pancakes, so they take time to cook through completely. Keep an eye on them so they don't burn, but make sure there is no raw batter in the center of the pancakes before removing them from the heat. You can insert a toothpick into the center to check on them if you're not sure.
- Properly measure the flour - Do not scoop your measuring cup directly into your bag of flour! This results in overmeasured, compacted flour. Use a spoon to sprinkle flour into the measuring cup, then level the top with a knife.
- Don't overmix the batter - It can be very easy to overmix the batter when you make pancakes in one bowl. Mix until the batter is just combined, and no more than that. It's okay to see a few specks of flour throughout the batter. It will mix more as you scoop it onto the griddle.
- Finely dice the peaches - If you slice the peaches too big, it will be hard for the pancakes to cook properly. Make sure your peaches are no larger than the size of a dime, for best results.
Making Peach Cobbler Waffles
You can use this same recipe to make peach cobbler waffles instead of pancakes if you want! Use a waffle maker instead of an electric griddle. I recommend you double the batch to ensure you have enough batter to make big, fluffy waffles.
You might love to make these dairy-free waffles sometime, too!
Frequently Asked Questions
Yes, these are great baby pancakes with no egg or dairy. Make sure you chop the peaches especially small, like pea-sized, to avoid any choking hazard. The pancakes are super soft which makes them great for baby-led weaning, too.
Replace the all-purpose flour with gluten-free 1:1 flour to make these pancakes gluten-free. Make sure your gluten-free flour blend contains xanthan gum. I do not recommend using almond flour or coconut flour in the pancakes, or they may be too dry.
These are healthy peach pancakes because they are made with healthier, plant-based ingredients. They are egg-free, dairy-free, refined sugar-free, and can become gluten-free and oil-free if desired.
I think the pancakes taste like peaches and cream when you add a dollop of dairy-free whipped cream on top. They have a delicious peach cobbler flavor.
Storing Leftover Pancakes
Store leftover pancakes in an airtight container in the fridge for 3-5 days. Be sure to store them without toppings to keep them fresh. It's best to store them once they've cooled completely.
To freeze cooked pancakes, place them in an airtight container or Ziploc freezer bag to keep for 30 days. Allow them to thaw at room temperature for 2-3 hours before serving again. I recommend you reheat frozen pancakes in the microwave to enjoy them warm, as if they were freshly cooked!
Can You Freeze Pancake Batter?
Yes, you can freeze pancake batter! You can make pancake batter the night before and keep it in the fridge until morning, but if you have leftover pancake batter or want to store extra for later, you can freeze the batter for up to 30 days.
After you mix up the batter, pour it into an airtight container with a tight lid. Don't fill the container too full, because liquid needs room to expand in the freezing process. The batter can keep in the freezer for up to 30 days. I don't recommend keeping it longer than that because the quality and taste can deteriorate over time.
When you're ready to thaw the pancake batter, place it in the fridge to allow it to thaw overnight. This yields better results than thawing at room temperature. Stir the batter before making the pancakes the next day. You may need to add a splash of water to "freshen it up" and get the proper consistency. Then cook the batter as normal and you will have delicious peach cobbler pancakes!
More Pancake & Waffle Recipes
Did you make these vegan peach cobbler pancakes? Please leave a star rating and review below so I know how you liked them. If you post a photo on Instagram and tag me, I would love to share it on my story. To keep up with new recipes, join me on Pinterest, and then sign up for weekly emails!
Vegan Peach Cobbler Pancakes
- 1 Large Mixing Bowl
- 1 Electric Skillet or frying pan
- 1 flax egg (1 tablespoon flaxseed + 3 tablespoons water)
- 1 cup all purpose flour or gluten-free 1:1 flour (see notes)
- 1 tablespoon coconut sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 5 tablespoons unsweetened plant milk
- 2 tablespoons melted coconut oil
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup finely diced peaches fresh or canned
- coconut whipped cream
- sliced peaches
- pure maple syrup
- Prepare the flax egg by stirring together 1 tablespoon of ground flaxseed with three tablespoons of warm water. Set aside for 5-10 minutes to thicken.1 flax egg
- Dice fresh or canned peaches into small bite-sized chunks, about the size of a dime. Measure out ½ cup diced peaches to use in the pancakes. Set aside.½ cup finely diced peaches
- In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, and salt until evenly combined.1 cup all purpose flour, 1 tablespoon coconut sugar, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Add the plant milk, melted coconut oil, maple syrup, vanilla extract, and flax egg to the bowl. Stir together until a smooth, creamy pancake batter forms.5 tablespoons unsweetened plant milk, 2 tablespoons melted coconut oil, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, 1 flax egg
- Gently fold in the diced peaches until they are evenly distributed throughout the batter. Be careful not to crush them too much.½ cup finely diced peaches
- Preheat an electric griddle or large non-stick pan over medium heat (about 275-325 degrees Fahrenheit). Spray thoroughly with non-stick cooking spray.
- Add about ¼ cup of pancake batter to the pan per pancake. Use a spoon to gently shape the batter into a circle shape.
- Cook each pancake for 2-3 minutes, or until the edges set up and become golden. Flip the pancake and cook another 2-3 minutes on the other side until the pancake is cooked through. Then remove the pancake from the heat.
- Repeat this process until all the pancake batter has been used. Top the pancakes with dairy-free coconut whipped cream, fresh peaches, and pure maple syrup, if desired. Enjoy!coconut whipped cream, sliced peaches, pure maple syrup