Description
Delicious fluffy pancakes made with sour cream, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Butter or oil for the pan
- Optional: Maple syrup, Fresh strawberries, Blueberries, Extra butter, Powdered sugar
Instructions
- PREPARE THE DRY INGREDIENTS: In a medium mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix thoroughly so the leavening ingredients distribute evenly throughout the flour mixture.
- MIX THE WET INGREDIENTS: In a separate bowl whisk together the sour cream, milk, eggs, vanilla extract, and melted butter until the mixture becomes smooth and creamy. The sour cream will loosen as it blends with the milk and eggs, forming a thick but smooth liquid mixture.
- COMBINE THE BATTER: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined. Stop mixing as soon as no dry flour remains. Small lumps in the batter are normal and help keep the pancakes soft.
- HEAT THE PAN: Place a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil and allow it to melt and lightly coat the surface. The pan is ready when the butter begins to gently sizzle.
- COOK THE PANCAKES: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2–3 minutes until small bubbles appear on the surface and the edges begin to set. Flip the pancake carefully with a spatula and cook the second side for 1–2 minutes until golden brown.
- FINISH AND KEEP WARM: Transfer the cooked pancakes to a plate and repeat with the remaining batter. If needed, keep the pancakes warm on a plate while the remaining batches cook.
- SERVE THE PANCAKES: Stack the pancakes on plates while still warm. Add butter on top and drizzle with maple syrup. Add fresh strawberries, blueberries, or a light dusting of powdered sugar for additional flavor.
Notes
- For a fluffier texture, let the batter rest for 5-10 minutes before cooking.
- Experiment with different toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg