Sunday Morning Pancakes Recipe

Name: Sunday Morning Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 1-1/2 cup Milk; 1 cup Sour Cream; 1/4 cups Oil; 1 teaspoon Vanilla; 2 cups Flour; 1/2 cups Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Fruit

Servings: persons

1
In a large bowl using a mixer or handheld wire whisk, beat together the eggs, milk, sour cream, oil and vanilla.
2
To this add the combined dry ingredients of flour, sugar, baking powder and salt. Add a little at a time and mix well until light and fluffy.
3
With a wooden spoon, stir in the fruit of your choice. If using frozen fruit, toss it in a bit of flour until coated before adding to the batter. We prefer to use blueberries or freshly grated apples. This recipe is yummy without the fruit in the pancakes, too.
4
Cook in a skillet or electic frying pan in a bit of oil. These pancakes stay warm for a surprisingly long time. In the off chance you have any leftovers, they reheat well. Warm them up in a microwave for about 30 seconds, and they still taste amazing. Recipe doubles well if you have more people.
5
Feeds 4 to 6 people per recipe.

656

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 10 ingredients. The key ingredients include: 2 whole Eggs, 1-1/2 cup Milk, 1 cup Sour Cream, 1/4 cups Oil, and more.

Yes, Sunday Morning 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.

Sunday Morning Pancakes

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