Tender Sour Cream Pancakes

Tender Sour Cream Pancakes
94
9 Reviews
Sour cream pancakes are light, fluffy and tender. Try one of the three variations for lots of fun.
20 min
Prep Time
35 min
Total Time
12 pancakes

Ingredients

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

Directions

  1. Combine all ingredients in medium bowl. Beat until well mixed.
  2. Heat griddle to 350°F. or until drops of water sizzle.
  3. 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.
  4. Serve warm with Butter with Canola Oil.

Recipe Tips

Variations:
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.

Nutrition Facts (2 pancakes)

Calories
180
Cholesterol
50mg
Carbohydrates
25g
Protein
5g
Fat
6g
Sodium
520mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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.

Rating

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!

Rating

Disappointing. They were dry and tasteless. Would add more butter and sugar. Could not taste the tangy sour cream either.

Rating

Delicious, so light they melt in your mouth

Rating

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!

Rating

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.

Rating

I think these were perfect, classic, light as foam! Sometimes the simplest is the best.

Rating

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!

Rating

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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