Description
Delight in these fluffy Peach And Poppyseed Sour Cream Pancakes, bursting with fresh peaches and a hint of lemony poppyseed flavor. Perfect for a leisurely brunch or a special breakfast treat!
Ingredients
Scale
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
Instructions
- Begin by peeling and chopping the peaches into small pieces.
- In a large mixing bowl, combine the flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, whisk together the eggs, milk, sour cream, vanilla, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; fold in the chopped peaches.
- Heat a skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Serve warm with your favorite syrup or toppings.
Notes
Ensure the skillet is not too hot to prevent burning the pancakes. You can substitute the peaches with other fruits like blueberries or bananas.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg
Keywords: Peach And Poppyseed Sour Cream Pancakes, pancakes, brunch recipes, fruity pancakes, easy pancakes