Description
Peach and Poppyseed Sour Cream Pancakes are fluffy, tender pancakes filled with juicy peaches and a delicate crunch from poppy seeds. The sour cream adds richness and moisture, creating an irresistible breakfast or brunch treat perfect for weekends or special mornings.
Ingredients
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4 small peaches, peeled and diced
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2 tablespoons butter, melted
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2 cups all-purpose flour
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¼ cup granulated sugar
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2 tablespoons poppy seeds
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1 tablespoon baking powder
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½ teaspoon salt
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2 large eggs
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1½ cups milk
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1 cup sour cream
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1 teaspoon vanilla extract
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Butter, for cooking
Instructions
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In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.
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In a separate bowl, whisk eggs, milk, sour cream, melted butter, and vanilla until smooth.
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Add wet ingredients to dry ingredients and mix just until combined.
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Gently fold in the diced peaches.
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Heat a non-stick skillet or griddle over medium-low heat and lightly butter it.
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Pour about ¼ cup batter per pancake onto the skillet.
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Cook until bubbles form on the surface and edges look set, then flip.
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Cook the other side until golden brown.
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Serve warm with maple syrup or desired toppings.
Notes
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Do not overmix the batter to keep pancakes fluffy
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Fresh or canned (well-drained) peaches both work
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Add cinnamon or lemon zest for extra flavor
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: peach pancakes, poppyseed pancakes, sour cream pancakes, brunch recipes, fruit pancakes