Sour cream pancakes are a perfect way to start the day. Without the need for buttermilk or the headache of a making a meringue base, you can quickly whip up a batch of wonderfully soft and airy pancakes.
- 1 cup sour cream
- ½ cup all-purpose flour
- 2 tbsp sugar
- 1 ½ tsp baking soda
- Salt, a pinch
- 2 large eggs
- 1 tsp vanilla extract
- Butter, for frying
- In a small bowl, whisk together eggs and vanilla. Set aside.
- In a separate small bowl, whisk together flour, sugar, baking soda, and salt.
- In a large bowl, gently combine the sour cream with the dry ingredients, being careful not to over mix. Whisk in the egg mixture until just combined. (Again, be careful not to over mix! A lumpy batter is the goal.),
- Refrigerate the batter for at least 10 minutes, ideally 20 minutes to an hour.
- Heat a griddle over medium-low heat and melt some butter in the pan. Pour in the batter using generous 1/4 cup servings. Cook the first side until bubbles start to form on the surface, and the edges begin to brown. Gently flip, and cook for another minute or two. (Pancakes will be a little on the soft side – that’s okay, it’s what you want.) Repeat for all the pancakes. Serve ‘em up with maple syrup and a pat of softened butter.
For best results, make sure to use regular sour cream (none of that fancy low fat sour cream).
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Sour cream pancakes