BEST EVER Peach and Poppy Seed Buttermilk Pancakes

BEST EVER Peach and Poppy Seed Buttermilk Pancakes
  • Prep Time: 10
  • Total Time: 20
  • Servings: 4

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About this Recipe


4 small peaches
2 tbsp (30 ml) butter
2 cups (240 g) all-purpose flour
1/4 cup (50g) granulated sugar
2 tbsp (30 ml) poppy seeds
1 tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) salt
2 eggs
1 1/2 cups (350 ml) milk
1 cup (240 ml) sour cream
1 tsp (5 ml) vanilla
4 tbsp (60 ml) butter, for cooking pancakes


Peel peaches, cut them in half and then slice each half into thin half-moon shaped slices. 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 center.

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 1 tsp (5 mL) butter in a large frying pan over medium heat.

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 slices 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.

Serve with sour cream.


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