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
Units
Scale
- 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