Pumpkin Sour Cream Pancakes
photo by Tau8053
- Ready In:
- 12mins
- Ingredients:
- 10
- Yields:
-
7 5inch pancakes
- Serves:
- 2-3
ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 cup milk or 1 cup buttermilk
- 1⁄4 cup sour cream
- 1⁄4 cup canned pumpkin
- 1 tablespoon butter, melted
- 1 tablespoon vanilla
directions
- Mix flour, baking powder, salt, and sugar together in medium-size bowl.
- Combine remaining ingredients in small bowl.
- Slowly whisk liquids into dry ingredients.
- Spray a grill pan with cooking oil.
- Ladle approximately 1/3 cup of batter per pancake onto pan and cook over medium heat until bubbles appear in top.
- Turn over and cook for a few minutes on the other side.
- Do not overcook (they should be moist).
- Serve with butter and syrup.
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Reviews
-
This is a new family favorite for breakfast! My kids keep begging me to make them. They are super flavorful and moist. We make sure to cook them on low heat, so that the insides have a chance to cook all the way through. Doing that, we haven't had any of the problems mentioned by some of the other reviewers.
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These were wonderful and a nice change from plain pancakes. We liked the super moist, fluffy texture and although the pumpkin flavor was not overly pronounced, the flavor was outstanding since the dryish floury taste that pancakes sometimes have was minimal. I highly recommend this recipe. It is most definitely a keeper.
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We enjoyed these for breakfast this morning! I make the kids' pancakes into silver dollars so they can dip them in maple syrup which was yummy, but I think these would be fantastic with honey or honey nut butter as well. No problems with the recipe. I made two subs: plain yogurt for sour cream and fresh cooked pumpkin, slightly drained, instead of canned. The batter was very thin, and with my subs, I could have expected some problems with cooking, but all was good. Pancakes are tender but do not have an overwhelming pumpkin taste. A great way to sneak some veggies into the kids' diets, too. Thanks for sharing the recipe!