Ma’s Sour Cream Pancakes are exactly how she used to make them when we were kids, and actually still does whenever we drop by her house for breakfast! Using sour cream in the batter gives the pancakes a distinct tang that balances out the sweetness of the classic golden-brown flapjack, actually making them more appealing and enticing! You can just eat cake after cake of Ma’s Sour Cream Pancakes, topped with your favorite syrup and butter, and just really find the beauty in the morning! A touch of nostalgia just adds to the deliciousness; take a bite and see what we mean!
Ingredients
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 7 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- butter, to taste, divided, for frying and serving
- warm syrup, to taste, for serving
Directions
Step 1 –In a small bowl, whisk together the eggs and the vanilla; set aside.
Step 2 –In a separate small bowl, stir together the flour, the sugar, the baking soda, and the salt.
Step 3 –In a medium bowl, stir together the sour cream with the flour mixture until just barely combined.
Step 4 –Whisk in the egg mixture until just combined.
Step 5 –Heat a griddle over medium-low heat and melt the butter in the pan.
Step 6 –Drop the batter by 1/4 cup servings onto the griddle.
Step 7 –Cook on the first side until bubbles start to form on the surface and the edges start to brown, about 2-3 minutes.
Step 8 –Flip and cook on the other side until cooked through, about 1 minute.
Step 9 –Serve with the butter and the syrup.