My FLUFFY Sour Cream Pancakes Recipe | Breakfast Favourites

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk provides a similar tangy flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine can be a cost-effective substitute.

Mix 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1/2 teaspoon of salt in a bowl.

Sift the dry ingredients to remove lumps and incorporate air.

In a separate bowl, whisk together 2 large eggs until broken up.

Add 3/4 cup of sour cream, 1 cup of whole milk, 4 tablespoons of sugar, 1.5 tablespoons of vanilla extract, and 4 tablespoons of olive oil to the eggs and mix well.

Make a well in the dry ingredients and pour the wet ingredients into it.

Gently mix the wet and dry ingredients together until just combined, leaving some lumps.

Heat a non-stick heavy bottom pan over medium heat and add butter.

Use a trigger release ice cream scoop to pour batter onto the pan, making larger pancakes if preferred.

Cook until bubbles form and edges change color, about 3-4 minutes, then flip and cook for another 3-4 minutes.

Remove the pancake and repeat with remaining batter.

Serve pancakes warm with maple syrup, Nutella, and berries, dusted with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens