I’ve always had a bit of a love/hate relationship with pancakes, mainly because I lacked the perfect recipe. Most were too dense for my liking. You shouldn’t have to worry about lockjaw when you’re eating pancakes. That’s just rude.
But these are spot-on. Light and fluffy, they make the perfect foundation for your favorite toppings.
I like them plain. I like them with blueberries. I like them with mini chocolate chips and bananas. I like them with granola and bananas. I like them topped with strawberries and whipped cream. I even like them with green eggs and ham. Okay, maybe not the last one but you never know – it might be tasty!
And yes – the 7 tablespoons of flour is correct. 🙂 Try these soon. You’ll be glad you did.
Pioneer Woman’s Sour Cream Pancakes
- 1 cup sour cream
- 7 tablespoons flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla
- Mix sour cream, flour, sugar, baking soda and salt together. Stir gently until just combined.
- Whisk eggs and vanilla together in a separate bowl.
- Add egg mixture to flour mixture. Stir gently until combined.
- Melt butter in skillet or griddle over medium heat.
- Pour batter onto skillet or griddle – 1/8 to 1/4 cup per pancake.
- Cook until bubble form on top (approx 1 minute) and carefully flip (these are delicate!) and cook for another minute.
- Serve with butter, maple syrup and your favorite toppings!
- These freeze beautifully! After the pancakes have cooled completely, place parchment paper between each pancake and place in a Ziploc bag. Defrost first and then reheat.