Sour Cream Pancakes

4.0
(1)

This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!

Sour Cream Pancakes
1
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
10
Yield:
20 small pancakes

Ingredients

  • ½ cup all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • 2 cups sour cream

  • 4 eggs

  • 1 teaspoon vanilla extract

  • butter to taste

  • maple syrup

Directions

  1. Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.

  2. Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!

  3. In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!

  4. Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.

  5. Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!

Cook's Notes:

These pancakes are not like the usual flour recipes. These are very light, tangy, fluffy pancakes and you may need a couple practice runs flipping these pancakes. The trick is don't rush the preheating, cooking, and flipping...and make sure you have a good spatula!

Pancakes should be approximately 4 to 5 inches in diameter.

Nutrition Facts (per serving)

155 Calories
12g Fat
8g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 155
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 33%
Cholesterol 95mg 32%
Sodium 345mg 15%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Protein 5g
Potassium 101mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love