Sour cream pancakes are light, fluffy and tender. Try one of the three variations for lots of fun.
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
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!