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!
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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!