Peach and poppyseed sour cream pancakes



15 min


35 min


14 to 16 pancakes

Peach and poppyseed sour cream pancakes

Andreas Trauttmansdorff

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!


  • 4 small peaches
  • 2 tbsp butter
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 tsp vanilla
  • butter , for cooking pancakes


  • 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.

How to shop for, prepare and cook peaches

Nutrition (per serving)

  • Calories
  • 154,
  • Protein
  • 4 g,
  • Carbohydrates
  • 19.2 g,
  • Fat
  • 6.9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 178 mg.