Sour Cream Pancakes
Sour Cream Pancakes are soft, moist pancakes with a slightly tangy flavor and a melt-in-your-mouth texture. These homemade sour cream pancakes from scratch are easy to make and consistently turn out thick, fluffy, and golden every time.
Servings: 12 pancakes
Equipment
- presto electric griddle
- wolf electric griddle
- measuring cups and spoons
- mixing bowl set
- turner
- whisk
Ingredients
- 2 large Eggs (separated)
- 1 1/2 cups Buttermilk
- 1 cup Sour Cream
- 1 teaspoon Vanilla
- 4 Tablespoons Butter (melted)
- 1/4 cup Sugar
- 2 cups Flour
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- Butter (for griddle or skillet)
Instructions
- Heat skillet over medium heat. In a mixing bowl, whip egg WHITES until stiff peaks form.
- In another mixing bowl, add egg yolks, buttermilk, sour cream, and vanilla. Stir to combine. Slowly drizzle in melted butter and stir.
- Fold in sugar, flour, baking powder, baking soda, and salt. Carefully fold in egg whites and stir just until mixed together.
- Place a pat of butter onto skillet or griddle. Use a 1/4, 1/3, or 1/2 measuring cup depending on how large you want your pancakes. Cook for approximately 2 minutes per side. Watch for bubbles to form on the top of the pancake and for it to turn a light golden color.
- Serve warm with extra butter, maple syrup, fresh berries, and homemade whipped cream.
Notes
*adapted from Serious Eats. Changed sugar amount, added vanilla extract, increased baking soda amount.
