You ever go to Costco for “just a few things” and end up with huge pack of sour cream because it was such a good deal? Same.
If you’re like me and went a little overboard or you just didn’t feel like making a separate grocery trip for a tiny container, here is a great recipe for fluffy sour cream pancakes that will help with your ordeal.
What is Sour Cream Pancakes?
Sour cream pancakes are soft, fluffy pancakes made with sour cream right in the batter. The sour cream gives them a subtle tang and helps keep them extra moist.
Think of buttermilk pancakes, but instead of runny buttermilk, you’re using thick, tangy sour cream. Same idea, just with a bit richer.
Unlike buttermilk, sour cream brings more fat to the table, making these pancakes richer and softer overall.
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Light and Fluffy Sour Cream Pancakes
- Total Time: 30 minutes
- Yield: 6 medium pancakes 1x
Description
Fluffy and soft sour cream pancakes are the perfect way to use up that large Costco-sized pack of sour cream. They make for a delicious breakfast (or anytime snack). This recipe yields 5 medium pancakes (about 6-inches wide).
Ingredients
- 1 large egg
- 2 tablespoons granulated sugar
- 1 cup whole milk (see notes below)
- 1/2 cup sour cream (see notes below)
- 1 tablespoon vanilla extract
- 4 tablespoon unsalted melted butter (see notes below)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- A bit more butter for cooking
- Maple syrup
Instructions
- Mix the wet ingredients: In a large mixing bowl, add egg and sugar and mix until well combined. Add milk, sour cream, vanilla extract and melted butter until well combined.
- Add the dry ingredients: Add the flour, baking powder, and salt to the bowl. Gently mix until just combined. It’s okay if there are a few lumps. Avoid overmixing.
- Heat skillet and butter pan: You can use a griddle or an 8-inch or wider nonstick skillet. For each pancake, heat up about half a tablespoon butter, and smear it around the pan until the surface is lightly coated and the butter is just toasted, about 3 seconds.
- Cook the pancake: Pour about 1/2 cup of batter into the skillet. Cook for about 2.5 minutes on medium to medium-low heat, or until bubbles form and the edges look set. Flip the pancake and cook for another 2.5 minutes until golden brown. Transfer the cooked pancake to a plate. Repeat with the remaining batter, greasing the pan with butter for each pancake.
- Serve: Top the stack of pancakes with more butter if preferred and enjoy with maple syrup.
Notes
You can substitute whole milk and sour cream with 1-1/3 cups buttermilk.
You can use salted butter. Simply reduce the 1/4 teaspoon salt in the recipe to a pinch instead (about 1/8 teaspoon).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: breakfast, entree
- Method: stove top
- Cuisine: American
