Sour cream pancakes are light, fluffy and tender. Try one of the three variations for lots of fun.
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1 cup all-purpose flour
1 cup milk
1/2 cup sour cream
1 large Land O Lakes® Egg slightly beaten
2 tablespoons sugar
2 tablespoons Land O Lakes® Butter melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Land O Lakes® Butter with Canola Oil
Combine all ingredients in medium 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.
Explore reviews fromour online community
Super easy and so yummy! My family love these.
I added the flour at the end to make it easier to blend the other ingredients and added 1/2 teaspoon of real vanilla.
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.