Slow talking fruit may need a peach therapist…

I love peaches. They are fuzzy and sweet and juicy and wonderful.
peach1In our yard, we have a glorious peach tree. This thing is a machine when it comes to producing peaches. We had a ton last year. So many, in fact that we froze a few pounds for another day…like when I am agonizingly waiting for it to be peach season and to get those tasty treats from our local farmer’s market (or until ours ripen).

I also keep them in the freezer for ice cream and frozen yogurt recipes and for pie. I have two summer pies that my absolute favorite: peach and blueberry.

My mother shares my affinity for peach pie, sadly, my father does not. Therefore, we don’t make peach pie very often, and when we do, it is a special occasion.

I also get irrational cravings for pie…like in the morning or midnight. As Dean Winchester knows, there’s no wrong time for pie.

However, there is a wrong time for making pie crusts. And that time is 7 am…or when it comes to my pie crusts, any time of day. So, I made peach pie inspired pancakes instead. They are inspired by Smitten Kitchen’s Sour Cream pancakes.

Peach Pie Pancakes


1 large egg
1 cup sour cream
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
pinch of ground ginger
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
butter, coconut oil or other fat for griddle greasing
1 peach, halved and pitted, and very thinly sliced (about 1/8-inch thick)
maple syrup, greek yogurt, or whatever you’d like to serve


  1. Heat oven to 150°F.
  2. Whisk together the egg, sour cream, vanilla extract, and sugar in a large bowl.
  3. In another (smaller) bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda.peach4
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. The batter should still be a little lumpy.
  5. Bring a heavy skillet to medium-low heat. Be sure to grease your skillet with butter, oil, coconut oil, or another fat of your choice. I highly recommend bacon grease, but that’s just me. Once your griddle is greased, ladle in 1/4 cup of batter at a time.
  6. Leave about an inch and a half between the pancakes. They have a tendency to spread out.
  7. Arrange your peach slices to cover the top of each batter puddle.
  8. Carefully flip the pancakes when the edges begin to dry and bubbles form on the top, 3 to 4 minutes.peach3
  9. Use a wide spatula to get underneath the entire pancake, and flip in one quick movement.peach6
  10. Cook pancakes until they are golden brown on the bottom and the peach slices are nicely caramelized, about 5 minutes.
  11. Place the finished pancakes on a plate or tray and keep them warm in the oven until ready to serve.
  12. Makes eight 4-inch pancakes to serve 2 to 3.



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