Peach and Poppy Seed Sour Cream Pancakes

“I found this recipe on another website and since I had some canned peaches and sour cream to use up, decided to make a half recipe to try them. To make a long story short, they are wonderful - so fluffy and flavourful! I used canned peaches since that is what I had on hand, but all means try them with fresh peaches. Fresh is always better! Serve with maple syrup.”
14-16 pancakes

Ingredients Nutrition


  1. In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
  2. Make a well in the centre.
  3. In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
  4. Pour into the flour mixture and stir just until evenly mixed.
  5. Melt 1 teaspoon butter in a large frying pan over medium heat.
  6. Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time.
  7. Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
  8. Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
  9. Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
  10. Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.

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