Pioneer Woman Sour Cream Pancakes Recipe
These pancakes changed the way I think about breakfast!Sour cream is the secret to getting them rich and fluffy without feeling heavy.The batter is thick, so don’t be tempted to thin it out—it cooks up just right as it is.I’ve found that letting the batter rest for five minutes before cooking helps everything blend together better.A hot griddle is a must! If your first pancake doesn’t sizzle the second it hits the pan, wait a little longer before pouring the next one.They’re best served fresh, but if you have leftovers, pop them in the toaster instead of microwaving. It keeps the texture just right.
Servings: 4
Ingredients
- 1 cup Sour Cream
- 7 tbsp Flour
- 1 tbsp Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 large Eggs
- 1/2 tsp Vanilla Extract
- Butter for cooking
Instructions
- In a small bowl, whisk together the eggs and vanilla extract.
- Set this mixture aside, as you'll need it shortly.
- In another bowl, mix the flour, sugar, baking soda, and salt.
- Combine these dry ingredients evenly.
- In a medium bowl, stir the flour mixture into the sour cream until the ingredients are just combined.
- Don’t worry if the batter is slightly lumpy—it should be!
- Add the egg mixture to the flour and sour cream mixture.
- Stir briskly to ensure everything is evenly distributed.
- Heat a griddle or large skillet over medium-low heat.
- Melt a bit of butter before pouring a small amount of batter for each pancake.
- Cook until bubbles form on the surface and the edges look set.
- Flip and cook until golden brown.
- Serve immediately for best results.