Peach and poppyseed sour cream pancakes

Chatelaine 0

( 29 ratings )

Cooking time:
4 minutes
Preparation time:
15 minutes
14 to 16 medium pancakes
Andreas Trauttmansdorff

Andreas Trauttmansdorff


  • 4  small peaches
  • 2 tbsp (30 mL) butter
  • 2 cups (500 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 2 tbsp (30 mL) poppy seeds
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 2  eggs
  • 1 1/2 cups (375 mL) milk
  • 1 cup (250 mL) regular or light sour cream
  • 1 tsp (5 mL) vanilla
  •  butter for cooking pancakes

The test kitchen voted this one of its favourite ways to use up a glut of juicy peaches – perfect for a lazy Sunday brunch on the porch or on the dock at the cottage. Bring on the java!


  • Peel peaches, if you wish, then slice into thin wedges. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until evenly mixed.
  • Melt about 1 tsp (5 mL) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes. Immediately top each with 2 or 3 peach wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until pancakes are golden, 2 to 3 minutes. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup.

Nutrition (per Serving)

6.9 g
19.2 g
88 mg
178 mg

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