These soft and tender vegan peach pancakes are served with a spiced maple syrup and are the ideal cozy summer breakfast. In order to infuse maximum flavor, the peaches are simmered in the spiced syrup first then arranged on top of the gluten free oat flour pancakes. Ready in about 40 minutes, this breakfast recipe is perfect for peak peach season!
Peach Pancakes with Spiced Maple Syrup for Slow Summer Mornings
Made with juicy, ripe peaches and a soft, tender batter, these vegan peach pancakes are everything you want in a summer breakfast. They’re naturally gluten-free and topped with a warmly spiced maple syrup that melts into every bite. Whether you’re making them for a weekend brunch or a quiet morning at home, this is the kind of stack that feels both simple and special at the same time!
While these pancakes do take a little extra time than just folding diced peaches into the batter and pouring on plain maple syrup, the effort is well worth it. Each bite is infused with fresh summer peaches and that spiced maple syrup really takes them over the top. This recipe makes a single-serving sized stack if the pancakes are all that you’re eating, or enough for two if you’re adding in some breakfast sides like hash browns.
Key Ingredients for Vegan and Gluten Free Peach Pancakes
Fresh peaches are non-negotiable here! I recommend going with ones that are ripe but still a little firm so that the slices don’t fall apart in the syrup. I went all out with the whole spices in the syrup but honestly the most important ones are the cinnamon stick and cardamom. Pure maple syrup works best so don’t use any of the sugar free faux stuff!
For the gluten free pancake batter, I really love a mix of oat and buckwheat flours along with arrowroot to lighten things up. The oat keeps them soft and tender while the buckwheat adds nuttiness. Any plant milk will work but for the best flavor and texture, use one with a higher fat content like cashew or coconut.
Caramelized Peaches Versus Folded Peaches
Rather than folding diced peaches into the batter, the peaches are simmered in the spiced maple syrup. Then, they are nestled on top of the batter as the pancakes cook in the pan. Once you flip the pancakes, the peaches caramelize a bit while the second side of the pancakes cooks. That caramelization is what gives these vegan peach pancakes more depth of flavor and makes them infinitely better than simply folding diced peaches into the batter!
How to Get Perfect Pancakes Every Time
I’m the official pancake flipper in my family and it’s mostly because I’m incredibly patient in the kitchen. Whether you use a griddle, skillet, or frying pan, it is really important to let it preheat over medium first. If you put the pancakes on the pan when it’s too cold, it takes longer to cook and can become a bit tough once it’s finally done. Once you add the batter to the preheated pan and top it with the peaches, you’ll know it’s ready to flip when you see bubbles appear on the surface and the edges of the pancake start to look matte or drier than the center.
More Cozy Summer Breakfast Recipes
For more cozy summer breakfast vibes, try my summer berry peach cobbler. It’s minimally sweetened with coconut sugar AND it’s both vegan and gluten free. If you don’t feel like cooking but still want something a little special, these overnight oats with macerated lemon basil blueberries are right up your alley. Want something savory? This vegetarian frittata with cherry tomatoes, corn, and basil is a summer favorite and these vegan tofu scramble tacos are honestly perfect year-round.
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Spiced Maple Peach Pancake Stack
- Total Time: 40 minutes
- Yield: 1 1x
- Diet: Gluten-Free, Vegan
Description
These soft and tender vegan peach pancakes are served with a spiced maple syrup and are the ideal cozy summer breakfast. In order to infuse maximum flavor, the peaches are simmered in the spiced syrup first then arranged on top of the gluten free oat flour pancakes. Ready in about 40 minutes, this breakfast recipe is perfect for peak peach season!
Ingredients
for the spiced maple syrup and peaches:
- 1 tablespoon coconut oil
- 1/4 cup pure maple syrup
- 1 large peach, sliced
- 2 cinnamon sticks
- 7–8 green cardamom pods
- 1 star anise, optional
- 5–6 allspice berries, optional
for the pancakes:
- 70 grams oat flour
- 20 grams buckwheat flour
- 30 grams arrowroot flour
- 1 teaspoon baking powder
- 1 teaspoon psyllium husk, or xanthan gum
- 1 pinch sea salt
- 130 grams nut milk, plus more as needed to thin the batter (I like cashew milk)
- 30 grams unsweetened applesauce
- coconut oil, for cooking the pancakes
Instructions
With a mortar and pestle or with the butt of your kitchen knife, gently bruise the cinnamon sticks, star anise, cardamom, and allspice to encourage them to release their oils.
Add the spices, the coconut oil, and the syrup to a small pan set over medium heat. Once the mixture just starts to bubble, turn the heat down to low, keeping it at a very low simmer. Add the sliced peaches and cook them in the syrup until they are just tender, about 5-7 minutes. When the peaches are ready, remove the pan from the heat and set it aside to cool for 15-20 minutes before proceeding with the pancakes.
When you’re ready to make the pancakes, heat a large skillet or griddle over medium heat.
While the skillet it heating up, whisk together the flours, baking powder, psyllium husk, and sea salt. Add the milk, applesauce, and 2 teaspoons of the spiced maple syrup from the pan with the peaches. Whisk until smooth. If it seems too thick, add a splash or two more milk.
Grease the hot skillet with coconut oil. Pour a quarter of the batter into your heated skillet, then place 3-5 peach slices on top of the batter, gently pressing them in a bit. Cook the pancake for about 2-3 minutes on the first side or until bubbles break through the surface and the edge of the pancake starts to look dry. Carefully flip and cook for about 2 more minutes on the second side. Repeat with the remaining batter, adding more nut milk if it gets too thick.
Serve the pancakes with the spiced maple syrup and any leftover peaches.
Notes
- Makes 4 medium pancakes which is enough for a single serving if you’re only eating the pancakes for breakfast, or 2 smaller servings if you’re enjoying some breakfast sides with the pancakes.
- If you only have smaller peaches on hand, use two.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
Beautiful photography, just beautiful! Thank you for allowing me to sample these scrumptious pancakes!