Caramelized Peach and Oat Pancakes

Peach and oat pancakes (gluten free) - cookieandkate.com

Ever watched a good peach go bad? It’s a real tragedy. Some gorgeous organic peaches withered away on my kitchen counter last week. Those peaches sprouted some unsightly fuzz as they waited their turn to be used in a blog recipe.

It’s my fault. I forgot how quickly a good peach can go bad. I still feel as though I’ve committed a grievous crime. It was, at minimum, a serious violation of my own summer peach policy. Better to eat a ripe peach over the sink than to let it go to waste. Right?

peach pancake ingredients

I’m practicing peach repentance with pancakes. Oat and yogurt-based pancakes that are fluffy, gluten free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them over.

Pancake batter and peaches

I owe credit for the idea to Ali and Deb. Ali commented a couple of days ago on my blueberry lemon yogurt pancakes. She said she made them with peaches and they were divine. You guys have the best ideas (thanks, Ali!). Her comment reminded me of Deb’s peach pancake cooking method in The Smitten Kitchen Cookbook, where she pours batter onto a hot pan and tops the pancake with peach slices before flipping it over.

I had make those peach pancakes immediately, with fresh Missouri peaches. Ali was right—they are divine, if I say so myself.

How to make peach pancakes

These oat-based pancakes are gluten free, so they are a little more delicate than most at the flipping point. Just be gentle and they’ll turn out great. I made them on buttered cast iron and on a non-stick griddle (no butter). The butter makes them taste sort of doughnut-y, which is nice, but I preferred the cleaner taste of the non-stick surface. This could be because I grew up eating Bisquick pancakes cooked on an electric skillet. To each her own.

If you have a favorite pancake recipe, you can totally caramelize peaches on them using this method! Try it!

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5.0 from 3 reviews
Caramelized Peach and Oat Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
 
Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They're peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.
Ingredients
  • ⅔ cup plain yogurt
  • 2 tablespoons butter or coconut oil, melted
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup oat flour*
  • ½ teaspoon baking soda
  • Slightly heaping ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)
Instructions
  1. In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.
  2. In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.
  4. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.
  5. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.
  6. Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  7. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
Recipe adapted from my blueberry lemon yogurt pancakes.
Why buy organic? Conventionally grown peaches are notoriously high in pesticide exposure.
A note on gluten free: If you want gluten-free pancakes, make sure your oat flour is certified gluten free.
Change it up: I think nectarines would work great in place of the peaches. I also want to try these pancakes with apples and pears this fall!
*How to make your own oat flour: Pour one cup of oats (old fashioned or quick cooking) into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not!
Storage suggestions: These pancakes keep well in the fridge, covered, for a couple of days. Freeze for longer-term storage.
Recommended equipment: I really like my Calphalon removable plate griddle/grill. I can cook pancakes much faster on a large surface, plus I don't have to grease the non-stick surface.
If you love this recipe: You'll also love my banana oat pancakes, pumpkin oat pancakes, buckwheat pancakes, individual peach crisps and peach and ricotta flatbread.

 

Comments

  1. says

    These sound great! I love that you can save them for a couple days. Just curious- I noticed the asterisk next to oat flour. Does this mean we can use another type of flour? Almond maybe?

    • says

      Oops! Thanks for bringing that to my attention, Lia. I meant to add a *note on how to make your own oat flour out of regular oats. I’ll add that now. I’m not sure how any other flour will do. The 10-minute rest gives the oat flour time to absorb some of the liquid. I don’t think almond meal will work the same way.

  2. says

    Oh my… These pancakes look to die for! That recipe in Deb’s cookbook definitely is one that I remember the best, although, I’ve never actually made them. For no reason. Just life, ya know. I really need to make a batch of peach pancakes before peach season comes to an end!

    • says

      Life does that! Sometimes I’ll get so excited about a recipe, but it’ll take me a year to get around to it. I hope you’ll give these peach pancakes a try!

  3. Tessa says

    I always love pancakes and I will definitely give this a try especially Peach is still in season.
    As always, your recipe creation are fabulous!

    Thank you so much!

  4. says

    Wow, these look amazing and so simple! It’s great the the caramelized peach part just happens while you’re cooking the pancakes, instead of having to do it separately. I am also guilty of letting beautiful produce go bad – I love that you are doing “peach repentance” with this recipe!

  5. Sandra says

    Mmm, I’m making these this weekend. I know what you mean Kate when a beautiful peach goes bad. You do feel like a criminal! I like that they are gluten free too. I haven’t tried oat flour before and am looking forward to see how they turn out.

  6. Kate says

    I’m a follower of smittenkitchen, and made this pancakes all the time last summer! Thanks for reminding me of such a great recipe, they are amazing – and very flexible – even managed to make them over a campfire with success. Looking forward to trying them with your modifications…

  7. says

    Mmnm this looks delicious!
    I haven’t had peaches in ages, especially since I haven’t seen any organic for sale in the city I’m currently at!! Looks so so goo!

  8. Elizabeth says

    I read this recipe this morning and knew it was destiny – I had some nectarines about to go bad. So I jumped out of bed and made this for breakfast. Delicious! The 2 year old loved them too! Thank you for the fabulous recipe-

  9. says

    Over the sink method for peaches! Actually, thats usually how I eat most of my food these days! Something about being overly hangry by the time I get home from work/store :)

    These pancakes look perfect! Love the idea of oats and peaches together- will be trying this one soon!

  10. kum says

    You can make great pancakes without eggs and dairy milk…

    Susan’s fat free vegan blog and the blog, holy cow is awash with great pancake recipes…

  11. says

    Oh my goodness, YUM! I will have to get to this quickly while peaches are still in season. Thanks for another gorgeous recipe Kate!

  12. Caroline says

    Yum! These look positively delectable! Now if I could just get someone to make these for me in the wee hours of the morning, before work……

  13. says

    Can I invite myself to breakfast? Brunch? I promise I’ll bring along some treats for Cookie and a big bunch of flowers for the breakfast maker :)
    Can’t wait for summer peaches to eat both ripe over the sink, and caramelised in these pancakes.

  14. Maggie says

    I got up early to make these pancakes before work this morning and what a treat! I didn’t have oats so I used 3/4 almond flour and 1/4 wholewheat flour and it totally works!

    I have been following your blog for about a year now and got some friends hooked too- your recipes are often the inspiration for my grocery list. As a life long vegetarian, who enjoys a good vegan option, your blog is my constant go-to.

    Thanks Kate!

  15. says

    Girl, I have been there with some heirloom tomatoes this week and watching them mold away was just heartbreaking. Do you think I can also repent with these pancakes? It seems like a fair trade.

    • says

      Oh, been there. Seems like it’s the prettiest produce that we’re saving for recipe photos that goes to waste most often! Such a tragic ending. Yes, definitely repent with these pancakes.

  16. says

    I completely agree about the tragedy of overripe peaches! Ah! It’s the same with avocados… sometimes I wait forever for them to ripen and then… overripe. So sad (I am an avo addict). As for these pancakes, they’re definitely the perfect redemption! Beautiful, caramelised gluten free goodness! Cannot wait to try the recipe (love the opportunities for different fruit, too! I’ve been loving nectarines recently… and apricots. Yum!) xx

  17. Andrea says

    Just made these for supper! So, so good! Perfect recipe for two hungry people! Thanks, Kate! We’ll be making these again soon!

  18. Sandra says

    I just made these and the kids and I loved them! So tasty and lighter than I expected with the oat flour.

    And I know what you mean about peaches, Kate. It is a sin when a good peach goes bad. I’m always sad when peach season is over.

    As always, your recipes never disappoint!

    Sandra

  19. Annie says

    Made these with peaches grown in Palisade Colorado! Wow! These were the best! Had them with bacon and maple syrup for dinner – and a glass of Rose wine. Yes, will do that again soon!!!❤️5⭐️⭐️⭐️⭐️⭐️

  20. Nadia says

    Once I saw this recipe I had to make it the very next morning, now today. I had received some nectarines from my local CSA and knew this was their purpose.

    I didn’t have enough plain yogurt so I used vanilla yogurt and omitted the maple syrup and vanilla from the recipe and they turned out amazing! My picky, picky 6 yr old ate them in a minute and the rest of us grown children loved them too.

    They have such a rich flavor from the spices, eggs and caramelized fruit (nectarines in this case), just lovely. Next I am going to try some with peanut butter powder, cocoa powder and bananas. I don’t seem to get enough caramelized bananas in my diet and that just doesn’t seem right.

    Thank you so much for the delicious recipe, I can’t wait to try more!

    • says

      Hi Nadia! Thank you! I’m delighted to hear that you all enjoyed the pancakes! Your peanut butter, cocoa powder and chocolate variation idea is genius!

  21. Dawn says

    Delicious! They turned out exactly as pictured. Just perfectly sweetened and as fluffy as their gluten-ey counterparts. And the kitchen smelled fantastic all morning.

    Thank you for the plethora of amazing recipes!

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