Waking up to the aroma of buttery pancakes is a universal comfort, signalling the start of a day filled with satisfaction. But not just any pancakes—today, we’re talking about the ultimate game-changer in breakfast cuisine: Sour Cream Pancakes.
Can I Use Yogurt Instead of Sour Cream?
Absolutely! Yogurt can be a fantastic substitute for sour cream if you’re in a pinch or looking for a lighter option. The result will be slightly less rich but still delightfully tangy and tender. Just be sure to use full-fat yogurt to maintain moisture.
Sour Cream Pancakes Recipe
So, let’s dive into the world of simple batter and discover the secrets to creating the most delectable sour cream pancakes you’ve ever tasted. They’re not just delicious; they’re freezer-friendly too!
Equipments
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 large eggs
- ½ teaspoon vanilla extract
- Butter or oil for cooking
Step-by-Step Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, blend the sour cream, eggs, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Remember the golden rule: Don’t Over Mix! A few lumps are perfectly fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve hot with your favourite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.
Recipe Notes
- For Diner Style Flapjacks: For that extra fluffiness, you can separate the eggs, mix in the yolks with the sour cream and vanilla, and beat the egg whites to soft peaks before folding them into the batter at the end.
- Yoghurt Substitute: Yes, you can use yoghurt instead of sour cream in a pinch. The results will be slightly less rich but still delicious.
- Freezing Instructions: Cool the pancakes completely, place them in a single layer on a baking sheet to freeze them, then transfer them to a freezer bag. Reheat in the microwave or toaster for a quick breakfast.
Nutrition Information
Per pancake (assuming 12 pancakes per recipe):
Nutrient |
Amount |
| Calories | 110 |
| Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 35mg |
| Sodium | 160mg |
| Carbohydrates | 12g |
| Fiber | 0g |
| Sugar | 4g |
| Protein | 3g |
Tips for Making Perfect Sour Cream Pancakes
1. The Simplicity of the Batter
A simple pancake batter is the foundation of any good pancake recipe. By using a few high-quality ingredients and mixing them just right, you’re setting yourself up for success.
2. Avoid Overmixing
When you mix the batter too much, you start to develop the gluten in the flour, leading to rubbery pancakes. Mix until just combined for the best texture.
3. Cooking to Perfection
Use a non-stick skillet or griddle for an even cook. The first pancake is often a test for both batter consistency and skillet temperature, so don’t get discouraged if the first one isn’t perfect.
4. Flipping with Confidence
Wait until you see bubbles on the surface, and the edges look somewhat dry before flipping. If you flip them too soon, they won’t develop that nice, even browning.
5. Buttermilk vs. Sour Cream Pancakes
Buttermilk pancakes are light and fluffy with a distinct tang, whereas sour cream pancakes are rich with a subtle tang and a tender crumb. It’s all about your preference!
6. Customization
These pancakes are a fantastic canvas for your favorite add-ins like chocolate chips, blueberries, or even a dash of cinnamon.
