Peach and poppyseed sour cream pancakes

Prep 15 min
Total 35 min
Makes 14 to 16 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!



small peaches
2 tbsp
2 cups
all-purpose flour
2 tbsp
1 tbsp
1/2 tsp
1 1/2 cups
1 cup
1 tsp
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.


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

How to shop for, prepare and cook peaches

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Photo credit: Andreas Trauttmansdorff

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