Sour Cream Pancakes
Light and fluffy melt-in-your-mouth sour cream pancakes. Check out the tips and step-by-step photos above the recipe.
Servings 15 3-inch pancakes
Calories 81kcal
Ingredients
- 1 ½ cups all-purpose flour¹
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream²
- 1 cup milk³
- 2 large eggs
- 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.
Video
Notes
- Flour: Be sure to properly measure the flour for light and fluffy pancakes. Either weigh the flour, or stir or sift, lightly spoon into the measuring cup, and then level.
- Sour cream: I've used plain, nonfat Greek yogurt to make the pancakes, and it worked out well. I recommend stirring the yogurt well before using. The pancakes will be slightly less soft and fluffy with the nonfat Greek yogurt. However, using 2% or whole milk yogurt helps with that.
- Milk: Anything from skim to whole milk will work, but I recommend either 2% or whole milk for this recipe for softer, fluffier pancakes.
- Nutrition values are estimates.
Nutrition
Serving: 1pancake | Calories: 81kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 60mg | Potassium: 111mg | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.7mg