Peach and Poppy Seed Sour Cream Pancakes
Fluffy, flavorful, and impossibly indulgent, these Peach and Poppy Seed Sour Cream Pancakes are a delightful twist on the classic breakfast staple. The addition of sour cream creates an ultra-moist batter, while poppy seeds provide a subtle crunch and nutty undertone. Bursting with sweet, ripe peaches in every bite, these pancakes are the epitome of summer-inspired comfort food. Perfectly golden and airy, they cook to perfection on a buttery skillet and pair beautifully with a drizzle of maple syrup or a side of freshly sliced peaches. Ready in just 35 minutes and simple to prepare, this easy recipe elevates your brunch game with minimal effort. Perfect for lazy weekends or a special morning treat, these pancakes will soon become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 tablespoon poppy seeds
- 1 cup sour cream
- 0.5 cups whole milk
- 2 units large eggs
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 cup ripe peaches (diced, about 1/2 inch pieces)
- 1 tablespoon unsalted butter (for greasing the pan)
- maple syrup (for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a separate bowl, whisk together the sour cream, milk, eggs, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined—do not overmix. The batter will be slightly lumpy.
Fold in the diced peaches carefully, ensuring they are evenly distributed but without overmixing the batter.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet with butter as needed.
Serve the pancakes warm, topped with maple syrup, extra peach slices, or additional butter, if desired.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 1571 mg | 68% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 76.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 703 mg | 54% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
