These eggless, oat-based pancakes are inspired by peach pie with juicy peaches and a granola streusel topping served with creamy Greek yogurt!

A stack of pancakes on a white plate layered with yogurt, peach slices and granola.

These pancakes are inspired by peach pie with ripe peaches nestled into a buttery batter. Topped with a doughy oat streusel, I love the way Greek yogurt really ties all the components together!

A stack of pancakes on a white plate layered with yogurt, peach slices and granola next to hands holding a plate of pancakes.

A stack of pancakes on a white plate layered with yogurt, peach slices and granola with peaches in the background.

A stack of pancakes on a white plate layered with yogurt, peach slices and granola with a bite taken out of it.

Pancake Fridays: Peach Streusel Pancakes

Erika Kwee

These golden pancakes are like peach pie for breakfast: juicy peaches surrounded by a buttery batter, topped with cool Greek yogurt and a smattering of doughy oat streusel. They’re eggless and full of whole grains.

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Prep Time 10

Cook Time 15

Total Time 25

Calories 151 kcal

Ingredients

For the pancakes

2/3 cup milk of your choice
1 tbsp apple cider vinegar (white vinegar will also work)
½ cup oat flour
½ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons butter, melted
½ tablespoon honey
1 medium peach, diced

For the streusel

½ cup oat flour
¼ cup rolled oats
1-2 tablespoons honey
1-2 tablespoons almond milk

To assemble

Greek yogurt I used Chobani plain 2% and additional sweetener if desired

Instructions

For the pancakes

Whisk all dry ingredients together.
Melt the butter in the skillet you intend to fry the pancakes in on medium heat. Meanwhile, combine the milk and honey and whisk into the dry ingredients until just combined.
Once the butter has melted (you can let it cook a bit more until it becomes brown butter), remove the skillet from heat and pour the melted butter into the mixture. Whisk until just combined. Fold in the peach chunks.
With the pan you just melted butter in on medium heat (or medium low if it’s still really hot), dollop 1/4 cup to 1/3 cup amounts of batter into the pan. I would recommend cooking only two at a time, unless your pan is really large. Wait until bubbles begin rising through the batter and the edges start to look dry. Once you can easily slide your spatula under the bottom of the pancake, flip and cook another 2 minutes, or until cooked through. Remove from heat and set aside or keep them warm in your oven on the lowest setting while you cook with remaining batter.

For the streusel

Whisk oats and oat flour together. Add 1 tablespoon honey and 1 tablespoon milk and stir.
Add more honey to taste and if mixture is too dry, add more milk ½ tablespoon at a time. Use a judicious hand with the milk as this should not be a paste fest—the mixture should be wet enough to stick together but dry enough to be a little crumbly.

To assemble

Combine Greek yogurt with additional sweetener if desired.
Spread a few tablespoons of yogurt on a pancake. Top with streusel. Eat!

Notes

*These pancakes are meant to be heavy on the peaches, light on the batter. If you want a more sturdy pancake base around your peach chunks, add an egg to the batter. Or you can lessen the amount of peach so the pancake doesn’t have to support as much fruit.

Adapted from Damn Delicious.