Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Sour cream pancakes are light, fluffy and tender. Try one of the three variations for lots of fun.
Combine all ingredients in bowl; beat until well mixed.
Heat griddle to 350°F. or until drops of water sizzle.
Pour 1/4 cup batter for each pancake onto greased griddle. Cook 2-3 minutes or until bubbles form. Turn; continue cooking 1-2 minutes or until lightly browned.
Serve warm with Butter with Canola Oil.
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
Banana Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts.
Dietary Fiber: <1g
Wonderful! I didn't have sour cream one morning, but had buttermilk. I used one cup buttermilk instead of the milk and sour cream and they were just as wonderful.
The sour cream makes them really moist and even. It was so rich and delicious it felt more like a dessert than breakfast. They browned really well. I will not make pancakes any other way again!
Disappointing. They were dry and tasteless. Would add more butter and sugar. Could not taste the tangy sour cream either.
Delicious, so light they melt in your mouth
I have made these for years and they are the best pancakes ever! The only thing I would add is that Making the batter the night before makes a difference, makes the batter tighten up and puff!
A good 4 stars... couldn't give it 5 b/c I found that milk was way too much. Made a very thin batter like crepes and not pancakes. But added about 1/3 cup of flour and it was perfect. Also, made these gluten free by using the multi-grain LoL flour blend. I also added extra vanilla and a bit of almond extract. Finally, I did use lite sour cream as that's what I had in the fridge.
I think these were perfect, classic, light as foam! Sometimes the simplest is the best.
This is my "go-to" recipe for pancakes. I have cooked these for years for Sturgis Rally guests that stay with us each year. They always get rave reviews. These pancakes are so tender and delicate and I love the flavor! I use regular sour cream but I would think they would still be great with lite sour cream. We absolutely love this recipe!
Nothing special. Very moist though. Mu husband loved them. I could care less but since hubby liked them I'm sure I'll make them again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2905
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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