Warm peach cobbler with golden pancake-mix topping and vanilla ice cream, with the baking dish behind it.

Betty’s Peach Cobbler

Peaches: This version is written for canned peaches because the reserved juice is used in the sauce. A fresh-peach version requires a separately tested liquid adjustment.
Pancake Mix: Use the same original pancake and baking mix in both the filling and topping. Do not use a complete just-add-water pancake mix.
Batter: Stir only until combined. The batter should be soft and spoonable rather than thin and freely pourable.
Resting: Let the cobbler stand uncovered for 15 minutes so the peach sauce settles and thickens slightly before serving.
Storage and Reheating: Refrigerate leftovers within 2 hours and keep covered for up to 4 days. Reheat individual servings until hot.

Name: Betty’s Peach Cobbler
Prep time: 10 min
Cook time: 35 min
Total time: 60 min
Yield: 9 servings
Ingredients: 2 ¼ cups sliced peaches; ⅓ cup granulated sugar; 2 tablespoons original pancake and baking mix; 1 tablespoon lemon juice; 2 tablespoons unsalted butter; 2 cups original pancake and baking mix; ¼ cup granulated sugar; 2 egg; 1 cup milk; ⅓ cup butter

The topping bakes golden while peaches bubble beneath it in their own sweet syrup. Spoon through both layers while warm, when the crust has started soaking up the fruit juices.

By Betty Lou Gardner1 hrUpdated 2026-08-25

Betty’s Peach Cobbler keeps things simple with canned peaches, a lightly lemony peach sauce, and a soft pancake-mix topping that bakes golden while soaking up the syrup underneath. Let it rest briefly after baking, then serve it warm with vanilla ice cream or whipped cream.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think the best bites are the ones around the edges, where the peach syrup bubbles up into the topping and turns everything a little sticky and buttery.