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!
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!