Sour Cream Pancakes
User Reviews
5
Sour Cream Pancakes
Description
Sour Cream Pancakes blend common baking ingredients with sour cream to enhance moisture and texture. The recipe begins by mixing dry ingredients — flour, sugar, baking powder, and salt — before adding wet components including sour cream, milk, eggs, and vanilla extract, combined just until blended to maintain fluffiness. Cooking on a medium-low skillet greased with butter, the pancakes develop light golden surfaces with small bubbles indicating readiness to flip. The slightly tangy richness from the sour cream results in tender pancakes with a soft crumb and delicate flavor.
These pancakes work well served warm with butter and syrup, fresh fruit, or jam. Their soft texture and mild tang make for a satisfying breakfast or brunch option that differs from standard pancakes.
Proper measuring of flour ensures pancakes remain light rather than dense. Using whole or 2% milk aids in producing tender results. Substituting plain nonfat Greek yogurt is possible, though it yields a slightly less fluffy texture compared to sour cream. Avoid overmixing the batter to keep pancakes tender. Cooking over medium-low heat helps prevent burning while allowing the centers to cook through evenly.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup milk ³
- 2 egg large
- 1 teaspoon vanilla extract
- butter
Instructions
- In a large bowl, whisk together the dry ingredients until combined.
- Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
- Heat a large skillet over medium-low.
- Add butter, and melt.
- Spoon the pancake batter into the pan to make 3 or 4 pancakes.
- Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.
- Flip the pancakes, and then cook for another minute or until lightly browned.
- Repeat with additional butter and batter.
Notes
- Measure flour accurately by weighing or lightly spooning it into the cup before leveling for best pancake texture.
- Plain, nonfat Greek yogurt can replace sour cream but may yield slightly less fluffy pancakes; stirring it well before use is recommended.
- Use 2% or whole milk for a softer pancake; skim milk is acceptable but may be less tender.
- Cook pancakes on medium-low heat to avoid burning and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 153-inch pancakes
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 81kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 60mg | 3% |
| Potassium | 111mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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