Peach Cobbler Pancake Squares

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.

Peach Cobbler Pancake Squares  |  {Five Heart Home}

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!

Peach Cobbler Pancake Squares

Yield: 6 to 8 servings

Peach Cobbler Pancake Squares

A topping of peaches and cinnamon makes these baked pancake squares taste like a cross between fluffy pancakes and yummy peach cobbler.


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 4 tablespoons butter, melted and cooled
  • 2 eggs, at room temperature
  • 2 tablespoons honey
  • 2 teaspoons vanilla
  • 1 cup diced peaches (about 3 ripe peaches, peeled & diced, or 10 ounces frozen peaches, thawed & diced)
  • cinnamon


  1. Preheat oven to 350°F. Coat a 9- by 13-inch baking dish with cooking spray or grease it with butter.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, mix milk and melter butter. Blend in eggs until well incorporated. Stir in honey and vanilla.
  4. Slowly stir flour mixture into liquid mixture until combined.
  5. Spread batter into prepared pan. Scatter peaches evenly over batter and sprinkle liberally with cinnamon.
  6. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cut into squares and serve hot with cinnamon sugar or maple syrup.


Whole wheat pastry flour may be substituted for the all-purpose flour. Whole wheat pastry flour lends baked goods a lighter texture than regular whole wheat flour while retaining the health benefits of whole grains. If you don't have whole wheat pastry flour, you may substitute regular whole wheat flour for up to half of the all-purpose flour. Keep in mind that using whole wheat flour -- pastry or regular -- will slightly alter the taste and texture of the final dish, though not in a bad way.

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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.




  1. I love this idea. I live in Georgia and our peaches are just coming out. Can’t wait to try this. Saw you on Time to Sparkle.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m sure your Georgia peaches are wonderful, Christie! I never get tired of peaches this time of year. Hope you enjoy the recipe…thanks so much for visiting!

  2. These sound delish ~ I love peaches!!
    ~ Megin of VMG206

  3. I love peach cobbler, and this is a great idea!

  4. These were quite tasty. Mine took longer to cook. Perhaps my peaches had more moisture in them than yours. Thank you for the recipe.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for letting me know, Jocelyn. I’ve made this with fresh and frozen (thawed) peaches with similar results, but I imagine having extra-juicy peaches could definitely make a difference! I appreciate you sharing that with me in case anyone else encounters similar results. Hope you’re having a great weekend! 🙂

  5. Awesome recipie have made this several times first time i made it i found it bland i have been adding 1/4 cup sugar and it makes a difference i have also put 2cups of blueberries instead of peaches on top as an alternate yummm i love your recipie thanks

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      So glad you enjoy this, Karen…and your substitution of blueberries sounds yummy! 🙂

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