Description
Peach Crumble Pancakes
Ingredients:
For the Pancakes:
1 1/2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1 cup milk
1 large egg
2 tbsp melted butter
For the Peach Topping:
2 cups diced peaches
2 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp butter
For the Crumble:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup cold butter, diced
1/2 tsp cinnamon
For the Glaze:
1/2 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Instructions:
1. Mix pancake ingredients until smooth and cook pancakes on a griddle until golden on both sides.
2. In a skillet, cook peaches with brown sugar, cinnamon, and butter until soft and caramelized.
3. For the crumble, mix flour, brown sugar, cinnamon, and cold butter until crumbly, then bake at 350°F (175°C) for 10 minutes.
4. Whisk powdered sugar, milk, and vanilla to make the glaze.
5. Top pancakes with caramelized peaches, sprinkle crumble, and drizzle with glaze.
Step-by-Step Guide
1. Make the Crumble First: Preheat oven to 350°F (175°C). In a bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Add 1/4 cup cold, diced butter. Use your fingers or a pastry cutter to rub the butter into the dry mix until it resembles coarse crumbs. Spread on a parchment-lined baking sheet and bake for 10-12 minutes until golden. Let cool.
2. Prepare the Peach Topping: While the crumble bakes, melt 1 tbsp butter in a skillet over medium heat. Add 2 cups diced peaches, 2 tbsp brown sugar, and 1/2 tsp cinnamon. Cook for 5-7 minutes, stirring occasionally, until peaches are soft and the sauce is syrupy. Set aside.
3. Mix the Pancake Batter: In a large bowl, whisk together 1 1/2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt. In another bowl, whisk 1 cup milk, 1 large egg, and 2 tbsp melted butter. Pour the wet ingredients into the dry and stir until just combined; a few lumps are fine.
4. Cook the Pancakes: Heat a lightly buttered griddle or non-stick pan over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
5. Assemble: Stack pancakes, top with warm peach mixture, sprinkle with baked crumble, and drizzle with the simple glaze (whisk 1/2 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla).
Serving Suggestions
Serve these pancakes immediately while the components are warm. For a brunch spread, pair with crispy bacon or sausage to balance the sweetness. A dollop of whipped cream or a scoop of vanilla ice cream transforms it into a decadent dessert. For a lighter option, a side of Greek yogurt adds a pleasant tang.
How-to Summary
Create this dish in four key stages: First, bake the buttery cinnamon crumble. Second, sauté diced peaches with brown sugar until caramelized. Third, whip up a simple pancake batter and cook until golden. Finally, assemble by stacking pancakes, topping with peaches, sprinkling with crumble, and finishing with a vanilla glaze.
Frequently Asked Questions
Can I use frozen peaches? Yes. Thaw and drain them well to avoid excess liquid that will make the topping too runny. You may need to cook them a minute or two longer.
Can I make the crumble ahead of time? Absolutely. Bake the crumble up to two days in advance and store it in an airtight container at room temperature to maintain its crunch.
How do I keep pancakes warm for serving? Place cooked pancakes in a single layer on a baking sheet in a preheated 200°F (95°C) oven until ready to assemble.
What’s a good substitute for the glaze? Maple syrup or a simple drizzle of honey works perfectly if you want to skip the glaze step.
Why are my pancakes not fluffy? This is often due to overmixing the batter, which develops gluten. Mix until the wet and dry ingredients are just combined, even if lumps remain.
Common Mistakes to Avoid
Avoid overmixing the pancake batter, as it leads to tough, dense pancakes. Do not press down on the pancakes while cooking; let them rise naturally. For the crumble, ensure your butter is truly cold to achieve a flaky, crumbly texture rather than a pasty one. When cooking the peach topping, use medium heat to prevent the sugar from burning before the peaches soften.
Conclusion
These Peach Crumble Pancakes turn a classic breakfast into a special occasion dish. By layering fluffy pancakes, juicy caramelized peaches, a crunchy streusel, and sweet glaze, you create a symphony of textures and flavors. Mastering the separate components is simple, and the impressive final result is sure to become a favorite for weekend brunches or indulgent desserts.