These Sour Cream Pancakes are the ultimate pancake recipe. Serving them topped with a scoop of sour cream and warm maple syrup makes them unbelievably scrumptious.
Pancakes are one of the best comfort foods of all time and this Sour Cream Pancakes recipe is no exception. These pancakes cook up golden brown on the outside, and fluffy in the middle.
This Sour recipe is a true delight. What’s different about my recipe is I add a little cinnamon, nutmeg, and vanilla to the batter for more flavor.
They have a mild, tangy, spiced flavor, and are definitely the best pancakes I have ever made. They are my Sunday morning go-to recipe!
These Sour Cream pancakes are perfectly soft, fluffy and always sure to please! I know a lot of people stick to store-bought mixes, but it’s such a shame because homemade pancakes are so much better than boxed. They’re super easy there’s just no comparison. I have recipes for Scotch Pancakes and Cornbread Pancakes, equally good in their own right. You decide!
To make sour cream pancakes, start with mix flour, sugar, baking soda, salt, cinnamon & nutmeg in a bowl.
In a separate bowl, whisk together the sour cream, milk, egg, oil, melted butter, and the vanilla extract
Then whisk the wet ingredients into flour mixture.
Brush a large skillet with melted butter and heat over medium heat until hot. Working in batches, using pour the batter into the skillet.
Cook until bubbles appear on the surface of the pancake.
Flip and cook the other side for about a minute or until golden.
Serve pancakes with warm syrup & topped with a scoop of sour cream.
When cooking or baking with sour cream, it’s vital you use full-fat sour cream as opposed to fat-free or low fat because when heated, low-fat sour cream liquefies and essentially turns to water.
Tips for Perfect Pancakes:
Stir gently by hand to combine until ingredients are just moistened. Be careful not to over mix. The gluten in the flour starts to develop as soon as the liquid touches it. The more you mix, the tougher it becomes. Don’t worry about lumps, lumps are fine; they’ll cookout in the pan.
Be careful not to overheat the pan. A good test is to heat the pan over medium heat until a drop of water jumps across the surface.
To grease the pan, don’t use butter. Butter will burn. Instead, lightly grease the pan with clarified butter or vegetable oil.
Make a small test pancake to check the pan temperature. If your pancake is overcooked on the outside and raw on the inside, adjust the heat.
A pancake is ready to be flipped when its set around the edges and bubbles have formed over the top. After flipping, the second side will cook quicker than the first.
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- 1 cups all-purpose flour
- 3 teaspoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 pinch ground nutmeg
- ½ cup sour cream (full fat), plus extra for serving
- ½ cup milk
- 1 large egg
- 1 tablespoons vegetable oil
- 1 tablespoons butter, melted, plus additional for cooking pancakes
- ½ teaspoon vanilla extract
- Preheat oven to 200°F
- Mix together flour, sugar, baking soda, salt, cinnamon & nutmeg in a bowl.
- In a separate bowl, whisk together the sour cream, milk, egg, oil, melted butter, and the vanilla extract then whisk into the flour mixture.
- Brush a large skillet with melted butter and heat over medium heat until hot.
- Working in batches, using an ice cream scoop (or around a 1/4 cup per pancake), pour the batter into skillet and cook until bubbles appear on the surface of the pancake. Flip and cook the other side for about a minute or until golden.
- Transfer to a baking sheet and keep warm in the oven. Lightly butter skillet between batches.
- As the batches are done, add them to an oven-safe dish and keep in the oven until ready to serve.
- Serve pancakes with warm syrup & topped with a dollop of sour cream.
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