Caramelized Peach and Oat Pancakes

Name: Caramelized Peach and Oat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: ½ teaspoon baking soda; 2 tablespoons butter or coconut oil, melted; 2 large eggs; ¼ teaspoon ground cinnamon; ½ teaspoon ground ginger; 1 tablespoon fresh lemon juice; 1 tablespoon honey or maple syrup; 1 cup oat flour; ¼ teaspoon plus a pinch salt; 2 teaspoons vanilla extract; 2 to 3 fresh peaches, pitted and sliced

Recipe GLPRbfcac9866df2c7

Breakfast

30 min

579 cal

Servings: 2

Oven

Stovetop

SNAP eligible

Fluffy, naturally gluten-free oat flour pancakes studded with warm spices like cinnamon and ginger, topped with caramelized peach slices. These pancakes are made with a simple batter of eggs, melted butter or coconut oil, and lemon juice for brightness. Perfect for a wholesome breakfast or brunch, they come together quickly and serve two generously.

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Ingredients

½ teaspoon baking soda

2 tablespoons butter or coconut oil, melted

2 large eggs

¼ teaspoon ground cinnamon

½ teaspoon ground ginger

1 tablespoon fresh lemon juice

1 tablespoon honey or maple syrup

1 cup oat flour

¼ teaspoon plus a pinch salt

2 teaspoons vanilla extract

2 to 3 fresh peaches, pitted and sliced

Directions

In a small bowl, combine the melted butter, lemon juice, honey, and vanilla extract. Crack the eggs into the bowl and beat them together with the wet ingredients until well combined.
In a medium bowl, whisk together the oat flour, baking soda, salt, ginger, and cinnamon until evenly distributed.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Using a large spoon, stir gently until the dry ingredients are just moistened throughout. Avoid overmixing, as this can result in tough pancakes.
Allow the batter to rest for 10 minutes to fully hydrate.
Heat a heavy cast iron skillet or nonstick griddle over medium-low heat, or preheat an electric skillet to 350°F. The pan is ready when a drop of water sizzles upon contact. Lightly oil the cooking surface with butter or cooking spray if needed.
Give the batter a gentle stir and scoop approximately ¼ cup onto the hot pan.
Immediately place 2 to 3 peach slices on top of each pancake.
Cook until the top edges appear matte rather than shiny and the bottom is golden, about 3 to 4 minutes. Carefully flip the pancake and cook for another 1 to 2 minutes until the second side is golden brown. Adjust heat as needed during cooking.
Serve the pancakes warm immediately, or transfer to a 200°F oven to keep warm while finishing the remaining pancakes.

Comments

Grocery List Plus Editorial Staff4

This recipe uses all common Charlotte-area staples: oat flour is standard at Harris Teeter and Food Lion, peaches are regionally relevant, and every other ingredient (butter, eggs, honey, vanilla) is a pantry baseline. The stated 30 minutes is honest for two servings of pancakes with caramelized topping. Cost per serving runs around $2.50–$3, driven by peaches and butter rather than specialty items. The only real drawback is that pancakes are a same-night dish and don't reheat well, making this better as a weekend breakfast than a meal-prep strategy for a busy week.