Sour Cream Pancakes Recipe

Name: Sour Cream Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs; 1 1/2 cups milk; 1 cup regular sour cream or 1 cup light sour cream; 1 teaspoon vanilla; butter or margarine, for cooking pancakes; fresh blueberries (optional); fresh raspberry (optional)

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup regular sour cream or 1 cup light sour cream
1 teaspoon vanilla
butter or margarine, for cooking pancakes
fresh blueberries (optional)
fresh raspberry (optional)

1
Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
2
In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
3
In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
4
Pour into flour mixture and stir just until mixed.
5
Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
6
Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
7
Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and more.

Yes, Sour Cream Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pancakes

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