Sour Cream Pancakes Recipe
Sour Cream Pancakes are light and fluffy and taste amazing. They are easy to make and perfect for breakfast or dinner.
Servings 8 pancakes
Calories 200kcal
Ingredients
Edna Mae’s Sour Cream Pancakes
- 1 1/2 cups flour
- 3/4 cup 2% or whole milk
- 1/2 cup sour cream
- 2 eggs
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp baking powder
- 1/ 2 tsp salt
- 3 Tbsp butter melted and divided
Instructions
- Warm up your griddle, iron skillet or frying pan at a medium heat
- In a blender, combine egg, sugar, milk, sour cream, 2 Tbsp melted butter and vanilla extract. Blend until smooth.
- In separate bowl, combine dry ingredients.
- Add wet ingredients into dry ingredients and whisk together until no large clumps are there. Let batter sit for 20 minutes or refrigerate over night
- Brush griddle with 1 Tbsp of butter
- Using a scoop pour about 1/4 - 1/3 cup of pancake batter onto the pan.
- Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to look dry and bubbles form and pop on surface.
- Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!
Notes
- Don't over mix pancakes. It is totally O.K. to have little lumps in your pancake batter.
- Pancakes are ready to flip when bubbles form on the surface and begin popping. The edges of the pancake will also begin to look dry and set and the underside will be golden. brown.
- For fluffy pancakes, do not press down on the pancake with your spatula after flipping the pancake.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 794mg | Potassium: 194mg | Fiber: 1g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg