Tuesday, May 3, 2011

The Best Homemade Pancakes


I am not kidding when I say these are the best homemade pancakes. They do take a few more minutes to whip up than bisquick, but they are so beyond worth it you won’t regret it! The texture of these pancakes is so different, so delicious. You know if my hubbs will eat breakfast for dinner that the recipe must rock, and he will eat these! They are extremely moist and they feel very light compared to normal pancakes. (Too bad they aren’t light in calories...) Unfortunately, I could chow down about 10 of these babies. I often am doubling the recipe to get some for leftovers, they save wonderfully. Yum Yum! I just want to eat one right now...maybe I will...

The Best Homemade Pancakes
Printable Version
2 cups sour cream
scant cup of all purpose flour
2 Tbs. sugar
2 tsp. baking soda
1 tsp. salt
4 large eggs
1 tsp. vanilla extract
butter or pam spray
syrup, for topping
whipped cream, for topping
fresh fruit, for topping

Turn a skillet on to medium-low heat, about 325 degrees if it is electric. Comine the sour cream, flour, sugar, baking soda, and salt. Stir together very gently, stop short of the mixture being combined.
Whisk the eggs and vanilla in a separate bowl, then add to the sour cream mixture. Stir together gently, once more, stop short of the mixture being combined. A little white and yellow swirling is great.
Melt about a tablespoon of butter or spray your pan with pam. Pour the batter into the skillet, ¼ cup at a time. Cook pancakes for 1 ½ minutes, then flip and cook for an additional 1 ½ mintues, or until cooked through.
Top with desired toppings and enjoy!

Makes about 15 pancakes.
Recipe from Pioneer Woman

9 comments:

Natalie said...

wow I've never seen a pancake recipe with so much sour cream. Do you use light? I'm intrigued and will have to try this!

The Happy Camper said...

I wonder if you could substitute greek yogurt for the sour cream? I've used it in dips and couldn't tell the difference. It would reduce the fat content drastically and up the protein.

Melissa Varady said...

This look very similar to my "best" pancake recipe, the only difference is when the ingredients are added. I usaully use low fat sour cream, but I bet yogurt would work, too. I think there is some kind of chemical reaction between the sour cream and the baking soda that makes them super poofy. Yum!

ericka mancuso photography said...

I am completely in love with this recipe! We make these pancakes every Saturday morning. I started using light sour cream and I can't tell the difference. I was low on sour cream one day so I substituted the rest with mascarpone cheese and that was just as yummy as using regular sour cream. Thank You for blogging this recipe. I love the weekly updates. I am so glad I have found you on Pinterest!!!!!

Nines said...

i use mascarpone cheese and orange zest, courtesy of Giada

Seth Walters said...

We were out of sour cream, so I used the Greek yogurt like The Happy Camper suggested. It was great.

TraceyL said...

These pancakes were restaurant fluffy, but the overpowering egg flavor was way too much for us. They tasted more like an egg pancake. I followed the recipe exactly, so I'm not sure what happened. I ended up adding a lot of Bisquick and more vanilla and sugar to try to cover up the egg taste and it still tasted more like we were eating eggs. Probably just a personal preference.

Maria Halbert said...

I'm not sure what I did wrong... the pancakes would start off looking fluffy but when I flipped them all the fluff would go away. In the end they were kind of oily and super flat. Any suggestions on what might have happened?

Sarah Enoch said...

This is the doubled version of the pioneer woman's recipe but you forgot to double the flour!