Tangy sour cream makes these sour cream pancakes SO incredibly light and fluffy and they’re absolutely heavenly draped with a tangy peach raspberry topping!

How about a TALL stack of sour cream pancakes for your Friday? Promises for a very merry weekend.

Promise it goes good with all the coffee too. Or mimosas if it’s been that kind of a week.

And hello, it’s got ALL the summer fruit piled in heavy amounts on top. You can’t be hating that. In fact, I demand that you load these pancakes down as MUCH as you can with summer stuff.

And that teetering piles of pancakes be an additional necessity, of course.

Sour cream makes for the BEST pancakes I’ve learned, guys. It gives the flavor a very subtle tang and does WONDERS for the texture. Big, thick, and fluffy is the name of the game here today. They will seriously melt in your mouth.

The peach raspberry topping definitely is by no means fancy food. It’s just peaches, raspberries, a little honey, and a little vanilla. Mash it up and let it get a little juicy and then PILE it over your heaven-sent sour cream pancakes.

Heck yes, that bite up there is yours. Sharing is no option here.

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5 from 2 votes

Peach Raspberry Sour Cream Pancakes

Tangy sour cream makes these sour cream pancakes SO incredibly light and fluffy and they're absolutely heavenly draped with a tangy peach raspberry topping!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Sour Cream Pancakes

• 3 tablespoons melted butter
• 1 large egg
• 1/2 cup sour cream
• 2 tablespoons agave syrup or honey
• 1 teaspoon vanilla extract
• 1-1/2 cups milk
• 2 cups white whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Peach Raspberry Topping

• 2 cups fresh or frozen (thawed) peeled and sliced peaches
• 1 cup fresh or frozen (thawed) raspberries
• 3 tablespoons agave syrup or honey
• 1 teaspoon vanilla extract

Instructions

Sour Cream Pancakes

• In a large bowl, whisk melted butter, egg, sour cream, agave, vanilla, and milk until smooth. Gradually whisk in flour, baking powder, baking soda, and salt until batter is just combined.
• Cook pancakes by 1/4-cupfuls on a greased medium-high skillet 1-2 minutes on each side, flipping once. Keep pancakes warm.

Peach Raspberry Topping

• In a medium bowl, slightly mash peaches and raspberries with honey and vanilla. Let stand 10 minutes until fruit is juicy. Serve pancakes hot with peach raspberry topping and enjoy!