We typically eat a lot of breakfast food at night around here. Pancakes are a favorite, but the majority of the time we’re eating them at like 6pm or after. That means that if I don’t already have the ingredients I need to make them, I’m surely not going out to get them. So, I kinda made this sour cream version out of sheer laziness, or let’s call it innovation.
Short story is there wasn’t enough milk, I didn’t want to use all my half & half (coffee always takes priority), so I swapped in some sour cream for the dairy, and was more than pleasantly surprised. They came out super light, fluffy and thick. So good.
I knew that sour cream pancakes were a thing and I would see some recipes here and there, but I was always more of a traditional style pancake enthusiast, keeping it pretty simple, or occasionally I would even whip the egg whites to stiff peaks to get that extra rise. Honestly, waste of time, just go with the sour cream. I’m completely converted.
The extra bit of acidity in the sour cream, and the generous amount of baking powder used, makes for some serious lift. Those pancakes get fluuuuu-FY and I’m here for it. I suggest you try it out, you’ll be a convert. They also pair with fruit quite nicely too. The rich pancakes and some slightly tart, sweet fruit is a welcome addition. But, if you’re a purist, the ole butter and maple syrup combo is perfect.
I kinda made this sour cream version out of sheer laziness, or let’s call it innovation.
Sour Cream Pancakes
with strawberry topping
- 1 1/2 C flour
- 2 heaping tsp baking powder
- 1 tsp sugar
- Generous pinch of salt
- 3/4 C sour cream
- 3/4 C milk
- 2 eggs
- 1 tsp vanilla
- 2 tbsp melted butter, browning the butter is a nice touch
You can certainly use fresh fruit here if ya got it. I used some frozen strawberries, cause that’s what I had, but any frozen or fresh fruit is great.
- ~1 1/2 C Blueberries, Strawberries, Cherries, whatever. Fresh or Frozen.
- 2 tsp Sugar
- Pinch of salt
- 1/4 C water
The Fruit Part:
If you’re making it, get your fruit on the stove to start cooking. This can be made in advance and served at room temp or reheated. Add your fruit, sugar, salt and water to a small sauce pan. Bring to a boil, then lower heat to a simmer and cook for about 5 minutes stirring occasionally. You want everything to become a little saucy and your fruit, if frozen, to fully thaw.
For the Pancakes:
Add your dry ingredients (flour, baking powder and salt) to a large bowl. Whisk to make sure everything is evenly combined and you don’t have any rogue clumps of baking powder.
Whisk your eggs, vanilla, sugar, milk, melted butter and sour cream in a separate bowl. Make sure everything is combined.
Add the wet ingredients to the dry, and mix till just combined. A few little lumps are fine, you just don’t want any massive pockets of dry flour. Be sure to not over mix either. You don’t want a tough pancake.
Let you batter rest while you get a pan pre-heated over med-high heat. You’ll notice that as your batter sits it’ll start to get bubbly and expand. That’s the baking powder working, you want those bubbles. I suggest you don’t stir the batter any more, you’ll want to scoop your batter into the pan when you cook those cakes.
Once your pan is hot and ready, brush with some butter or neutral flavored oil and dollop in your batter. I like about 1/2 cup of batter per pancake, but make them whatever size you like. Cook on the first side till the edges look slightly dry and bubbles begin to pop on the surface. Then flip and cook on the other site. It’s a pancake you know how to cook ‘em.
Keep them warm while you cook the remaining cakes and then serve right away. Top with plenty of butter, syrup and/or fruit, whatever you like.