Peach Sour Cream Pancakes

Peach Sour Cream Pancakes

Deb Perelman wrote this recipe for her wonderful cookbook (it’s actually the first recipe in the whole book) and in the into she describes them as “weepingly delicious.” A strong statement, to be sure, but after trying them, I’d have to agree that yeah, that pretty much sums them up.

making peach sour cream pancakes

They are so light and fluffy, I can’t even begin to describe. They are just the perfect amount of sweet thanks to the peach. You don’t have to peel the peaches, a big plus. I find peeling peaches to be a big pain in the caboose, so I try to avoid it when I can. And I loved her idea to put the peach on the pancake as it’s cooking instead of mixing chopped peaches into the batter. Not only was it very attractive, it was almost like having mini upside-down peach cakes.

making peach sour cream pancakes

And speaking of this whole pancakes becoming mini upside-down cakes thing, I think maybe Deb is on to something. This could work with any other stone fruit, and in the fall I could see it being quite fabulous with sliced apples or pears. Something to think about!

Peach Sour Cream Pancakes

These make a terrific special breakfast, but I can say with some authority that they make a very lovely dinner as well. The choice is yours. Enjoy!

Peach Sour Cream Pancakes

{One year ago: Pickled Donut Peaches and Mexican Lamb Barbacoa}

Source: The Smitten Kitchen Cookbook by Deb Perelman

Ingredients:
1 large egg
1 cup sour cream
¼ tsp vanilla extract
2 tbs sugar
¼ tsp salt
¼ tsp ground cinnamon
Pinch of ground nutmeg
¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
Butter, for greasing the griddle
1 peach, halved, pitted, and thinly sliced
Maple syrup, for serving

Directions:
In a large mixing bowl, whisk together the egg, sour cream, vanilla, and sugar. In a separate, medium-sized mixing bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold the dry ingredients into the wet, mixing until just combined. A little lumpy is okay.
Heat a griddle to medium-low heat. Melt a pat of butter onto the surface. When hot, ladle in ¼ cup batter at a time, leaving about 2 inches between each pancake. Arrange two peach slices over each pancake. Don’t worry if they are bigger than the pancake, it will spread out as it cooks.
When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip the pancake. Make sure your spatula is completely underneath the cooked portion of the pancake, and flip quickly. It seems scary and like it’s not going to work, but trust me, it does work just fine.
Cook another 5 minutes or so, until the pancakes are golden brown on the underside and the peaches are nicely caramelized. If they are browning too quickly, lower your heat. If they aren’t browning at all, nudge the heat up just a bit. When pancakes are done, remove to a plate.
Make sure to keep your griddle well greased between batches with more butter. I’ve also found that a toothpick inserted in the center of the pancake serves as a good tester to see if it’s done. It should come out clean or with dry crumbs. Serve with maple syrup.

7 responses to “Peach Sour Cream Pancakes

  1. Oh wow! I can’t decide if this is just a “want” or a “need”… I’m leaning toward the latter… These look spectacular! I adore both peaches, and pancakes… so this is exactly the perfect recipe for me! Cheers =0)

  2. Julie,
    I almost, *almost* sliced the peaches up pretty like you in this morning’s sourdough peach pancake palooza. But in the end, I opted to chunk them. So not as attractive as yours, but tasty, all the same. I’ve got a few peaches left, though, so if I don’t make another pizza I know the kids would love a repeat of this morning’s breakfast.
    Thanks!

    • Texan New Yorker

      Sourdough pancakes? I’ve been dying to make those. Maybe once fall hits I’ll embark upon that one. 🙂

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