Feeling Peachy?
Then you have to try this yummy sourdough pancakes, oozing with peach cobbler topping!
There’s something special about a stack of pancakes that feels like more than breakfast—it feels like comfort.
Now imagine pancakes that bring together the tangy goodness of sourdough starter with the sweet, cozy flavors of a peach cobbler. That’s exactly what these Peach Cobbler Sourdough Pancakes deliver!
Fluffy, slightly tangy pancakes layered with juicy peaches, warm cinnamon, and a touch of brown sugar create the perfect harmony of sweet and hearty.
They’re a creative way to put your sourdough starter to use while also giving you a dish that can double as a weekend breakfast or even a dessert treat.
Top them with a drizzle of syrup or a dollop of whipped cream, and you’ve got a recipe that will have everyone asking for seconds!
Peach Cobbler Sourdough Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp sugar of choice
- 1 tsp salt
- 1 cup sourdough discard (discard is runnier and works best in this recipe)
- 1 1/2 cups plant milk (or more to thin the batter)
- 1 vegan egg, like Bob's Red Mill Egg Replacer
- 2 Tbsp oil
- 2 Tbsp sugar
- 3 peaches cut into pieces
READ MORE: A guide to egg substitutes and binders in vegan cooking
Directions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the sourdough starter, milk, neat egg (or own egg replacer), and oil. Mix well just until combined.
- Spray a pancake skillet with cooking spray or grease well with butter. Heat to about 300-350 degrees.
- Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
- Cook for 1-2 minutes or until the pancake is cooked through.
- Add the sugar and peaches to a skillet, and stir until the sugar has melted and caramelized.
- Serve pancakes with peach topping, vegan butter, and maple syrup.
