I love peaches. They are fuzzy and sweet and juicy and wonderful.
In 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
- Heat oven to 150°F.
- Whisk together the egg, sour cream, vanilla extract, and sugar in a large bowl.
- In another (smaller) bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. The batter should still be a little lumpy.
- 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.
- Leave about an inch and a half between the pancakes. They have a tendency to spread out.
- Arrange your peach slices to cover the top of each batter puddle.
- Carefully flip the pancakes when the edges begin to dry and bubbles form on the top, 3 to 4 minutes.
- Use a wide spatula to get underneath the entire pancake, and flip in one quick movement.
- Cook pancakes until they are golden brown on the bottom and the peach slices are nicely caramelized, about 5 minutes.
- Place the finished pancakes on a plate or tray and keep them warm in the oven until ready to serve.
- Makes eight 4-inch pancakes to serve 2 to 3.