Caramelized Peach and Oat Pancakes
Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They're peach upside-down pancakes!
Updated by Kathryne Taylor on August 30, 2024
Ever watched a good peach go bad? It’s a real tragedy. Some gorgeous organic peaches withered away on my kitchen counter last week. Those peaches sprouted some unsightly fuzz as they waited their turn to be used in a blog recipe.
It’s my fault. I forgot how quickly a good peach can go bad. I still feel as though I’ve committed a grievous crime. It was, at minimum, a serious violation of my own summer peach policy. Better to eat a ripe peach over the sink than to let it go to waste. Right?
I’m practicing peach repentance with pancakes. Oat and yogurt-based pancakes that are fluffy, gluten free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them over.
I owe credit for the idea to Ali and Deb. Ali commented a couple of days ago on my blueberry lemon yogurt pancakes. She said she made them with peaches and they were divine. You guys have the best ideas (thanks, Ali!). Her comment reminded me of Deb’s peach pancake cooking method in The Smitten Kitchen Cookbook, where she pours batter onto a hot pan and tops the pancake with peach slices before flipping it over.
I had to make those peach pancakes immediately, with fresh Missouri peaches. Ali was right—they are divine, if I say so myself.
These oat-based pancakes are gluten free, so they are a little more delicate than most at the flipping point. Just be gentle and they’ll turn out great. I made them on buttered cast iron and on a non-stick griddle (no butter). The butter makes them taste sort of doughnut-y, which is nice, but I preferred the cleaner taste of the non-stick surface. This could be because I grew up eating Bisquick pancakes cooked on an electric skillet. To each her own.
If you have a favorite pancake recipe, you can totally caramelize peaches on them using this method! Try it!
Caramelized Peach and Oat Pancakes
Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They’re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.
Ingredients
- ⅔ cup plain yogurt
- 2 tablespoons butter or coconut oil, melted
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 tablespoon honey or maple syrup
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup oat flour*
- ½ teaspoon baking soda
- Slightly heaping ¼ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)
Instructions
- In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.
- In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.
- Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.
- You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.
- Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
Recipe adapted from my blueberry lemon yogurt pancakes.
Why buy organic? Conventionally grown peaches are notoriously high in pesticide exposure.
A note on gluten free: If you want gluten-free pancakes, make sure your oat flour is certified gluten free.
Change it up: I think nectarines would work great in place of the peaches. I also want to try these pancakes with apples and pears this fall!
*How to make your own oat flour: Pour one cup of oats (old fashioned or quick cooking) into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not!
Storage suggestions: These pancakes keep well in the fridge, covered, for a couple of days. Freeze for longer-term storage.
Recommended equipment: I really like my Calphalon removable plate griddle/grill. I can cook pancakes much faster on a large surface, plus I don’t have to grease the non-stick surface.
If you love this recipe: You’ll also love my banana oat pancakes, pumpkin oat pancakes, buckwheat pancakes, individual peach crisps and peach and ricotta flatbread.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi, Kate, I made these pancakes this morning, and they were delicious! Thanks for sharing such a great recipe! Nicki
Awesome!!! Thank you, Nicki.
Omg… Made these for breakfast and used a ripe nectarine I had laying around, and they were incredible! So happy I found this recipe, it’s definitely going to be a regular in my home!
Thank you, Becky! Glad to hear it!
Yum! Made these this morning for my brothers and I – they turned out deliciously, albeit a little ugly (my nonstick pan isn’t so nonstick anymore)! Thanks for the lovely recipe.
Thanks, Mai! Glad you all enjoyed. Your brothers are lucky that their sister makes them pancakes!
This is the best pancake recipe I have tried to date; and I’ve tried a lot. I love that it uses pantry staples and is good for me and my littles. Thank you so much!
Thank you, Brett! Happy to hear it! :)
Just made these, and even though it’s 6a.m. I want to call everyone i know to say “you gotta try this new recipe I got….”
I made these and subbed Greek peach yogurt for the plain yogurt. What a good substitution! Tres yum!
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I made these and they were great! Thinking next time I might try adding some grated carrot for a carrot cake flavoured pancake
Let me know what you think when you try that! Thanks for your review, Kate.
Was craving something sweet tonight and just made these! So amazing. Thank you a TON!!
The best pancakes I’ve ever had!! So delicious!!
We make the Lemon Blueberry yogurt pancakes all the time and they are our absolute favorite! We make pumpkin pancakes using your recipe.
I also love to keep the blueberries in the recipe when I put peaches in it. But I can’t wait to try slicing the peaches like you did in this recipe.
Hi I was wondering what kind of yogurt you use 2 percent, fat free
or full fat what works best
Hi! I typically use a higher fat, but what you have should work. Let me know!
SO YUM!! I was making just for myself so I halved the recipe and they turned out perfectly! They even looked just like yours in the photos (this never happens to me!). I wonder if you could sub buckwheat flour for some of the oat flour?
Hi! I haven’t tried it as this one was specifically designed with oat flour. Sorry!
Delicious! My first time for yogurt pancakes and definitely not my last. I used all purpose flour and cream of tartar (1 and 1/2 tsp) because I didn’t have lemon juice. I felt the batter was too thick, maybe due to both substitutes, so added about 2 Tbsp milk and wow wow wow!
Thank you so much!
THIS IS THE WORST RECIPE THAT I HAVE EVER TRIED – RUINED OUR MORNING AND A HUGE WAIST OF ALL INGREDIENTS. Pancakes were so freaking dry and did not stick together. We added all ingredients correctly. Don’t post recipes if they suck.
Absolutely loved these! I had no natural yoghurt, so used a Danone Activia Fibre Cereals Yogurt instead. They were really light and fluffy and the subtle taste of the cinnamon and ginger spices tasted amazing and had the kitchen smelling wonderful. Going to try these with apples next time and lots of other variations! I’ve been (silently!) following you for a few months now Kate and have tried many of your recipes .. every one of them was a success and has become a staple in our house. Thank you x
Thank you for sharing, Sonia! I’m glad you have enjoyed these along with many other recipes.
These pancakes we UNBELIEVABLY delicious. Super easy to make. I had some leftover batter which I added chocolate chips to in substitution of peaches and WOW. Due to the oats, these pancakes were slightly crispy on the outside and fluffy on the inside. Never going back to regular pancakes again! :)
Wonderful, Geetha! I appreciate your review.
Made these pancakes today! Yum! Thank you for sharing the recipe. I used vegan yogurt and butter. Turned out fantastic! I will definitely make again!
I never ever tire of reading your posts, keep them coming!
These are winners!! Had a lot of peaches on hand and made these as directed (used coconut oil and made my own oat flour). Very tasty and felt weekend worth in result. Big hit and very visually appealing as well! My 2.5yo also enjoyed making and eating them with us. Thank you so much!
You’re welcome, Jenny!
I am eating these pancakes as I type this. I could not wait to tell you how absolutely fantastic they are and what a special Labor Day morning treat!!!
That’s great to hear, Amy!
These were delicious. I had to add some almond milk as the pancake batter was too dry and I also added collagen and walnuts. My peaches were overripe so I had to dice them but they were really good. We had them with peach preserves. Thank you!