Come June, we Texans love our Hill Country peaches. When peach season is upon us, we flock to roadside stands to greedily buy up this sweet summer stone fruit by the bushel. Most of of those peaches are eaten straight-up, but some of them are lucky enough to end up in something like this.
Having grown up in the heart of Texas peach country, peach cobbler may very well be one of my favorite desserts ever. So it’s only fitting that I turned it into breakfast, don’t you think?
This recipe is adapted from the brilliant concept of baked pancake squares (no individual flipping!). My kids love pancakes, but since adding our newest family member, I don’t really have time in the mornings to stand at the stove and cook a whole batch of individual pancakes. We do a lot of waffles since they’re quicker, but I’m telling you, pancake squares are the quickest of all. They’re perfectly tasty topped with the standard butter and maple syrup, but turning them into a tribute to dessert made them all the more popular around here.
The peaches in this recipe are not persnickety. Use fresh peaches in June or frozen peaches for a taste of summer come November. Canned would even work…just make sure they’re well-drained. If you prefer, you can also sub some of the white flour with whole wheat flour (see notes below). The key to this recipe is plenty of cinnamon! The batter is not sweet like true peach cobbler would be, but that’s okay, because you can still drizzle these puppies with maple syrup. My boys also enjoy them with a generous sprinkling of cinnamon sugar in lieu of syrup.
So why not put something on the breakfast table that’s quick, pretty, and wholesome? I’m pretty sure that Peach Cobbler Pancake Squares will have them coming back for more!
Adapted from AllRecipes.com.
This post is linked to Time to Sparkle #14 at Inside BruCrew Life, Two Cup Tuesday No. 24 at Pint Sized Baker, Terrific Tuesdays #68 at Adventures of a DIY Mom, Totally Tasty Tuesdays at Mandy’s Recipe Box, Tuesday Talent Show #89 at Chef in Training, and What’s In Your Kitchen Wednesday at Kitchen Meets Girl.