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    You are in: Home / Recipes / Sour Cream Pancakes Recipe
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    Sour Cream Pancakes

    Sour Cream Pancakes. Photo by MnM's Mom

    1/2 Photos of Sour Cream Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    15 mins

    16 mins

    MnM's Mom's Note:

    I found this in the March 2007 Chatelaine magazine and the whole family loved it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
    2. 2
      In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
    3. 3
      In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
    4. 4
      Pour into flour mixture and stir just until mixed.
    5. 5
      Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
    6. 6
      Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
    7. 7
      Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

    Ratings & Reviews:

    • on October 16, 2010

      55

      Wow, just wow. I'm not a big pancake person, but I could have eaten 100 of these. Sweet, light and fluffy, they don't need any syrup or even butter on them (I put homemade strawberry syrup on my first plate and it seemed like blasphemy). I thought the batter was a little thick after I put my first three on the griddle, so I thinned it with more milk to avoid the typical pancake brick that usually happens, but when I took those 1/2 thick pancakes off and tasted, they still were perfect and fluffy inside (the thin ones were also excellent). The only things I changed was using soymilk and vegan sour cream due to a milk allergy. Thanks so much Free Spirit, I will never complain again when my family wants pancakes for dinner!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2013

      55

      Wow. I'm shocked that I haven't rated this yet! This has been my go-to pancake recipe for two years. How good is it? If I don't have sour cream, I don't make pancakes! They're so good that I sometimes fill myself up by munching on them plain while they're coming. They're by far the best pancakes I've ever had.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2011

      45

      We really enjoyed the texture of these. They are very moist and fluffy. I separated the egg and beat the white until they were stiff to make an even fluffier pancake. Contrary to other reviewers, I wish my pancake was a little thicker. I think the batter could also use a little more flavor --- more vanilla or cinnamon perhaps? I did use 1% and fat-free sour cream, so this may have made the difference. This was still a very nice pancake, which has been added to my recipe box. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Sour Cream Pancakes

    Serving Size: 1 (77 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 153.3
     
    Calories from Fat 60
    39%
    Total Fat 6.7 g
    10%
    Saturated Fat 3.7 g
    18%
    Cholesterol 43.1 mg
    14%
    Sodium 211.8 mg
    8%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.2 g
    17%
    Protein 3.9 g
    7%

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