Peach Melba Pancakes

Time to Cook: 
15 min
Time to Prepare: 
10 min
Number of Servings: 
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Peaches are tumbling into BC stores and farmers markets and when I'm not eating them raw, I'm making them into pies, fruit crumbles, and these wonderful pancakes. When you have a few going ripe on your counter and aren't sure what to do with them, this is by far the right answer. Pair them up with some fresh raspberries and you have a summer breakfast from heaven! I've tried making pancakes with sliced bananas and apples on the top but these are the best by far. The butter in the pan caramelizes the peaches, and the end result is spectacular!

Make sure to save a little extra fresh fruit to top them with, along with a good drizzle of maple syrup and you'll have the perfect summer breakfast.

Tender pancakes with sweet peaches and raspberries


1 egg

1 cup full fat sour cream

2 Tbsp milk (1%, whole, or cream)

1/4 tsp vanilla

2 Tbsp sugar

1/4 tsp salt

1/4 tsp cinnamon

pinch ground nutmeg

1/2 cup all purpose flour

1/4 cup oat flour (or you can substitute whole wheat, all purpose flour)

1 tsp baking powder

1/2 tsp baking soda

1 peach cut in half, pit removed, and sliced about 1/2 inch thick

1 cup fresh raspberries

Maple syrup

icing sugar


1. Pre-heat your oven to it's lowest setting and place a baking sheet in it. In a large bowl, whisk together the flours, salt, cinnamon, nutmeg, baking powder, and baking soda.

pancake ingredients

2. In a separate bowl, whisk together the sour cream, egg, and milk. Make a well in the dry ingredients and pour in the liquid ingredients, scraping out all the bits with a spatula. Whisk the dry and wet ingredients together until combined but still a little lumpy.

pancake batter

3. Heat up your favourite heavy bottomed pan, pancake grill, or skillet. Melt about 2 tsp of butter into the pan and swirl around to coat.

4. When the pan is good and hot, ladle a scant 1/4 cup of batter into the pan. Using the back of a spoon, spread the batter out a little and then lay 1-2 peach slices and some raspberries into the batter.

peach melba pancakes

5. Let the pancakes cook-you'll know to flip them when you see small bubbles forming in the batter and the edges seem dry. Carefully flip them over. It can be a bit tricky, but don't worry if they don't turn out perfect-they'll still taste amazing! Cook the other side until it's golden brown. Add a little more unsalted butter to the pan as needed.

6. Place the finished pancakes on the pan in the oven to keep them warm while you fry up the rest of the pancakes. Once you are finished, serve drizzled with maple syrup and topped with more fresh fruit.

Adapted from Smitten Kitchen