Sour Cream Pancakes

These extra light and fluffy pancakes may 

just become your new favorites.

They taste a lot like buttermilk pancakes, but
since I seldom have real buttermilk, I
always have sour cream in the refrigerator. 

It makes these easy to make any time.

You’ll get that “buttermilk fluff and tang” taste

with these pancakes because the sour cream acts

much the same way as buttermilk in the batter.

Basic ingredients: 

 These mix up quickly. I used 2 bowls;
one for wet ingredients and one for dry.

Add the wet to the dry ingredients.

Mix until combined. 

 Let the batter rest for 5  minutes while you
pre heat the skillet and put plates in a warm
oven. This is also when I start the coffee. 

Add butter to a hot skillet on medium heat.

 Use a small ladle to scoop out the batter, 

about ¼ C for each 4″ pancake.

Cook until golden on the underside and bubbles

 just begin to burst on top, then flip. 

Cook another minute on the other side.

Keep pancakes warm in the oven as you make 

more, but these pancakes are best eaten 

immediately to keep them nice and puffy, 

Great taste slathered with

butter and maple syrup. 

  I usually put the

syrup on the side and dip the pancakes

so they don’t get syrup-soggy. 

 Adding blueberries would be a delicious.  

Just sprinkle a few on top of each pancake

 before flipping. Don’t stop there. How about 

mini chocolate chips and raspberries? 

Try your favorite add-ins.

Sour Cream Pancakes
1 C  flour
2 T sugar
1 t baking soda
pinch salt
In a bowl whisk the dry ingredients.

1 egg
½ C sour cream
½ C milk
2 T melted butter
In another bowl whisk the wet ingredients.
Add to the dry ingredients and mix just
until combined.

Melt butter in a skillet over medium heat.
Use ¼ C batter for each pancake for 4″ pancakes
Cook 1-2 minutes. Flip when the
sides look set and bubbles start to form on top.
Cook another 1-2 minutes until golden. 
Serve immediately on heated plates. 
Top with butter and maple syrup. 


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