7 Reviews

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!

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Three Kids Make Me Crazy October 16, 2010

This is the base recipe I rely on. It's very forgiving and lends itself to variations and adjustments based on taste. I eat pancakes as a basic bread and like mine thick and moist with lots of flavor but not very salty or sweet. As written, the recipe is good but bland. I double the recipe using either all whole grain flour or adding brand or oatmeal. When I double it, I use about 2 T baking powder and 1 or 2 t of baking soda. If I add about a cup of banana or sweet potato, I use the two t of soda but I'm still working on the proportions. I recommend that you beat the eggs and also the sour cream separately and then combine the moist ingredients before adding to the dry ones. I generally cut way back or omissions the salt and sugar and add the fruit with the moist ingredients. Since I like thick pancakes, I add about half the milk initially and then add more as I desire. Ingredients vary widely in moisture and add ins will affect the consistency so you really have to experiment. I really recommend you make one one sample cake first, and eat it to see if you want to make any adjustments before making the rest. Have fun and relax!

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marion01 December 15, 2014

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.

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insulin resistant carb addict September 28, 2013

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!

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Barbell Bunny June 13, 2011

These were just the most delicious little pancakes.Light and fluffy,and very tasty. A wonderful breakfast treat! Made for PAC Fall 2009.

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Noo September 19, 2009

These were the best pancakes ever! They just had a certain "je ne quoi" to them. Ahhh to die for.. Thanks for sharing...

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Chef Mommy #6 January 03, 2009

These had such a wonderful flavor. They were the perfect consistency and my kids loved them. We made our pancakes a little bigger and got 12 out of this recipe. I still had enough left over to place in the freezer for quick before school breakfasts. Thanks for sharing. Prepared for PAC Fall/2008.

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gertc96 September 21, 2008
Sour Cream Pancakes