Peach Melba Pancakes

Who wouldn't want to come to the table?
 Take advantage of all the fresh fruit available throughout this season. Fresh raspberries and sweet ripe peaches are a tasty pair and add nutritional value to a stack of pancakes. Make your raspberry sauce ahead of time and have your fruit cut up so that everything is  ready when the pancakes come off the griddle.

Ingredients: (makes 10-12 pancakes)
  • 1 cup flour
  • 2 tsp baking powder
  • 2 tsp ground flax seed
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 large egg
  • 1 cup buttermilk
  • 3 tbsp melted butter
  1. Stir together dry ingredients.
  2. In a separate bowl beat egg slightly with a fork and add buttermilk and melted butter.
  3. Stir wet ingredients into dry ingredients and stir until well incorporated. 
  4. Lightly spray griddle and heat. Using a 1/2 cup measuring helps to make pancakes uniform. Pour onto hot griddle until bubbly on top side, flip and cook several more minutes.
Warm Raspberry Sauce:
  •  2 cups frozen raspberries
  • 1/3 cup sugar
  • 1 tbsp corn starch
  • 1 tsp lemon juice
  1. Place frozen berries in a microwaveable bowl.
  2. Sprinkle with sugar and cornstarch.
  3. Cook for several minutes. Stir and cook one minute at a time until berries are cooked down and slightly thickened. Add lemon juice.
  4. Strain hot berry mixture through a fine sieve. Discard seeds.
Fresh fruit: To serve 4
  • 2 peaches cut up
  • 1 1/2 -2  cups fresh raspberries
To Serve: Pour warm raspberry sauce over pancakes and top with fresh fruit.


  1. Ohh ... I would LOVE to come to your table !! Those look so yummy!! Beautiful photo !

  2. Oh Kathy - that looks delicious and I love that you've used ground flax in the batter! I can't wait for the peach season here!

  3. Cynthia KR in CanadaJune 27, 2012 at 8:31 AM

    Hi Kathy--since I have blueberries, I'll use those. any fruit would work !! Thanks for the great recipe.