Recipe by Kittencal@recipezazz
And when I say best I mean best! This recipe goes back years and the name of the recipe says it all! -- throw in some fresh blueberries -- yield is only estimated :)
Top Review by Joshua B.
I need to share this... my wife developed an allergy to eggs over the course of one of her pregnancies and as such has not eaten a pancake in years (that she liked). Well I came across an egg substitute and used it with this recipe... y'all... these were phenomenal. They were so fluffy and airy... PERFECT. I cooked mine in a cast iron pan with melted butter. to die for. My wife just sank in a food-gasm. I only put in 2tbsp sugar because I had no sour cream... I also forgot the vanilla... and they were still wonderful... I added a pinch extra of baking powder and let the batter sit for about 5 to 7 minutes... these truly were AMAZING pancakes. My kids were like DAD! These are the pancakes we've ever had! so Kudos to you! These were great!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 -4 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs
- 1 3⁄4 cups buttermilk
- 1⁄2 cup sour cream
- 5 tablespoons melted butter
- 1 teaspoon vanilla (optional)
- In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
- In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
- Let the mixture sit for 5 minutes at room temperature.
- After 5 minutes whisk or mix again.
- Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.