Sour Cream Pancakes

This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 155 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 teaspoons baking powder
• 4 large eggs eggs
• ½ cup all-purpose flour
• 2 cups sour cream
• 2 teaspoons sugar
• Maple syrup
• butter to taste

Recipe Instructions

Step 1

Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.

Step 2

Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!

Step 3

In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!

Step 4

Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.

Step 5

Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!