Peach Melba Pancake Sundae

Name: Peach Melba Pancake Sundae
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; Cooking spray or additional butter for the skillet; 2 ripe peaches, sliced; 2 tablespoons sugar; 1 tablespoon lemon juice; Vanilla ice cream; Homemade raspberry sauce (optional); Sliced almonds (optional) for garnish

Highlighted under: Cozy Kitchen Recipes

I absolutely adore making Peach Melba Pancake Sundaes, especially during the summer when peaches are at their sweetest. The combination of fluffy pancakes, juicy peaches, and creamy ice cream is unbeatable. I love how the flavors meld together, creating a deliciously indulgent treat that's perfect for weekend brunch or a special occasion. With a touch of raspberry sauce and a sprinkle of almond slices, every bite feels like a little celebration. I can’t wait for you to try this delightful recipe!

Created by

Emily

Last updated on 2026-01-16T14:26:29.082Z

When I first decided to make a Peach Melba Pancake Sundae, I was inspired by the classic flavors of peach melba dessert, and I knew it had to be special. I experimented with different pancake recipes and finally landed on a tender, buttermilk pancake that pairs wonderfully with the peach topping. The key is to let the peaches macerate in a bit of sugar to enhance their sweetness before layering them over the pancakes.

Using quality vanilla ice cream is another must for this recipe. I quickly realized that drizzling homemade raspberry sauce on top of the sundae adds a beautiful tang and makes each bite even more exciting. It’s a delightful mix of textures and flavors that I guarantee will impress everyone at the table!

        Why You'll Love This Recipe
        Fluffy pancakes stacked high with fresh peaches
Creamy vanilla ice cream perfectly complements the fruit
Drizzled with homemade raspberry sauce for an extra burst of flavor

      

Understanding the Pancake Base

The pancakes in this recipe serve as the fluffy foundation for your sundae. The combination of buttermilk, egg, and melted butter contributes to their light and airy texture. If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. This slight acidity is important as it reacts with the baking soda to create a tender pancake that rises beautifully.

Make sure to rest the batter for a few minutes after mixing the wet and dry ingredients. This allows the gluten in the flour to relax and results in an even fluffier pancake. During cooking, look for bubbles forming on the surface as a sign that it’s time to flip. Cook them until they have a golden-brown hue on both sides to achieve that perfect balance of softness and slight crispiness.

Perfecting the Peach Topping

Using ripe peaches is crucial for this topping as they provide natural sweetness and juiciness. If peaches are out of season, feel free to substitute with nectarines or even canned peaches in juice (just drain them first). The sugar and lemon juice mixture not only enhances the peaches' flavor but also draws out their juices, transforming them into a delicious syrupy topping perfect for your pancakes.

While preparing the peach topping, let the mixture sit for at least 15 minutes. This allows the sugar to dissolve and the juices to flow, creating a lovely syrup that will enrich each layer of your sundae. For an extra layer of depth, consider adding a pinch of cinnamon to the sugar and lemon juice mixture; it complements the peaches beautifully.

Serving Suggestions and Variations

This pancake sundae can be easily tailored to your taste. For a twist, consider adding other fruits like strawberries or blueberries, either fresh or as a quick compote cooked with a little sugar and lemon juice. You can also experiment with flavored ice creams, such as peach or raspberry, to intensify the fruit flavors in this dish.

If you're looking to serve a larger crowd, this recipe scales easily. For parties, double the pancake batter and create an assembly line for serving. Stack pancakes, layer with peaches, and add ice cream and sauce individually to each plate. For leftovers, pancakes can be refrigerated for up to three days and reheat well in a toaster or skillet, giving you a quick breakfast option for busy mornings.

Ingredients

Gather these ingredients to create the perfect Peach Melba Pancake Sundae:

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
Cooking spray or additional butter for the skillet

For the Peach Topping

2 ripe peaches, sliced
2 tablespoons sugar
1 tablespoon lemon juice

For Serving

Vanilla ice cream
Homemade raspberry sauce (optional)
Sliced almonds (optional) for garnish

Once you have everything ready, you can begin making this delightful sundae!

Instructions

Follow these simple steps to create your Peach Melba Pancake Sundae:

Prepare the Peach Topping

In a bowl, combine the sliced peaches, sugar, and lemon juice. Toss gently and let them macerate for about 15 minutes while you prepare the pancakes.

Make the Pancake Batter

In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Cook the Pancakes

Heat a skillet over medium heat and coat with cooking spray or butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Repeat until all batter is used.

Assemble the Sundae

Stack pancakes on a plate, then top them generously with the macerated peaches. Add a scoop of vanilla ice cream on top, and drizzle with raspberry sauce if using. Finish with a sprinkle of sliced almonds for added crunch.

Enjoy your delicious Peach Melba Pancake Sundae!

Pro Tips

For an extra indulgent touch, try adding a dollop of whipped cream or a sprinkle of powdered sugar on top before serving.

Storage and Reheating Tips

To store leftover pancakes, make sure they cool completely before placing them in an airtight container. They can be refrigerated for up to three days. When reheating, a quick warm-up in the toaster or a skillet over medium-low heat can revive their fluffy nature without making them tough.

If you've made too many peaches, they can also be stored in the fridge for about three days. Just keep them in a separate container to avoid sogginess. If they begin to lose their texture, consider using them in smoothies or as a topping for yogurt to minimize waste.

DIY Raspberry Sauce

To make a homemade raspberry sauce, use fresh or frozen raspberries to create that vibrant drizzle. Simply cook them in a saucepan over medium heat with a little sugar and lemon juice until they break down and thicken, which takes about 10-15 minutes. Strain the sauce to remove the seeds for a smoother finish if desired.

This sauce isn’t just limited to pancakes! It makes a great topping for cheesecakes, brownies, or even drizzled over ice cream on its own. Feel free to adjust the sweetness based on your preference, and keep this versatile sauce in a sealed jar in the fridge for up to a week.

Questions About Recipes

→ Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches; just thaw and drain them before using.

→ How do I make homemade raspberry sauce?

Simply blend fresh or frozen raspberries with a bit of sugar and strain through a fine mesh sieve for a smooth sauce.

→ Can I make the pancake batter ahead of time?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours.

→ What type of ice cream works best?

Vanilla ice cream is classic, but you can also try peach or raspberry for a unique twist!