Light And Fluffy Sour Cream Pancake Recipe

I absolutely love this pancake recipe because the sour cream gives them such a unique tangy flavor and fluffy texture that keeps me coming back for more every Sunday brunch. Plus, whipping them up makes me feel like an absolute culinary genius as I effortlessly impress my friends with these golden stacks of deliciousness!

These light and fluffy sour cream pancakes come together with just a few simple ingredients. The combination of all-purpose flour, sour cream, and milk creates a delightful texture, while a touch of granulated sugar gives the right amount of sweetness.

Two large eggs and a hint of vanilla extract make these pancakes perfect for a cozy breakfast.

Ingredients

• All-Purpose Flour: Provides structure, rich in carbohydrates.
• Sour Cream: Adds moisture, tangy flavor, and richness.
• Baking Powder: Leavening agent for light, fluffy pancakes.
• Baking Soda: Complements sour cream for lift and texture.
• Granulated Sugar: Adds sweetness and balance to flavors.
• Eggs: Bind ingredients, add protein and richness.
• Milk: Thins batter, provides moisture and creamy texture.
• Butter: Contributes to flavor and tender texture.

Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1/4 cup milk
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Butter or oil for greasing the pan

Instructions

1. In a big mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and mix very well.

2. In another bowl, combine the sour cream, milk, eggs, and vanilla extract; whisk together until the mixture is smooth and blended.

3. Add wet to dry ingredients and combine gently. Stir until just mixed. Lumps are okay.

4. Incorporate the melted butter into the batter and fold in gently. Do not overmix.

5. Warm a non-stick frying pan or griddle over a medium flame. Give it a light coating of oil and/or butter.

6. For each pancake, measure out 1/4 cup of batter and pour it onto the skillet, using the back of a spoon to gently spread the batter if necessary.

7. Heat the pancakes until they bubble on the surface and seem to be set around the edges, which should take about 2-3 minutes.

8. Turn the pancakes and cook them until the opposite side is golden brown and the pancakes are cooked all the way through, which takes about 1-2 minutes more.

9. Take the pancakes from the frying pan and keep them warm. Make the remaining batter into pancakes, greasing the frying pan as needed.

10. Serve the pancakes hot, adorned with your preferred accouterments. My top choices are maple syrup, just the right amount (which I would perhaps more accurately describe as a generous pour), fresh berries, and a light dusting of powdered sugar. Enjoy!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Large spoon or spatula
4. Non-stick frying pan or griddle
5. Measuring cups
6. Measuring spoons
7. Ladle or 1/4 cup measuring cup
8. Spatula for flipping pancakes

FAQ

• Can I use Greek yogurt instead of sour cream?Absolutely, you can use Greek yogurt in place of sour cream in the same quantities and ratios. You will still end up with the same fluffy pancake results.
• What type of milk is best to use?It is advocated to use whole milk for richness, yet any variety of milk is suitable, including non-dairy substitutes.
• Can I make the batter ahead of time?For the fluffiest results, use the batter without delay. Leavening agents will work best when used promptly and may lose some of their power when allowed to sit.
• How do I store leftovers?Keep any remaining pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
• What is the best way to reheat pancakes?For best results, reheat in a toaster oven or on a skillet. Quick reheating in the microwave can lead to a soft texture.
• Do I have to use unsalted butter?The preferred butter is unsalted, so you can control the saltiness, but you can use salted butter and adjust the amount of salt you add accordingly.

Substitutions and Variations

Plain flour: For a healthier alternative, you can use whole wheat flour; for a gluten-free version, use a gluten-free flour blend.
Sugar, in granulated form, can be replaced with any of the following: honey, a natural sweetener; maple syrup, another natural sweetener; coconut sugar, which has a different flavor profile.
Sour cream: Substitute with Greek yogurt for a tangy flavor, or use buttermilk for a slightly different texture.
Milk: Substitute with almond, soy, or other non-dairy milk.
Coconut or vegetable oils can replace unsalted butter for a dairy-free option.

Pro Tips

1. Room Temperature Ingredients Allow the eggs, sour cream, and milk to reach room temperature before mixing. This helps create a smoother batter and ensures even cooking.

2. Rest the Batter After mixing, let the batter rest for about 10 minutes. This allows the flour to hydrate fully and results in fluffier pancakes.

3. Griddle Check Before pouring the batter, check if the griddle or pan is at the right temperature by sprinkling a few drops of water on it. If the drops sizzle and evaporate quickly, it’s hot enough.

4. Even Cooking Use consistent heat and a light, even coating of butter or oil to prevent the pancakes from burning or sticking. If the pan gets too hot, lower the heat slightly.

5. Keep Pancakes Warm To keep the pancakes warm while you cook the rest, place them on a baking sheet in a preheated oven at around 200°F (95°C). This keeps them warm without drying them out.