Sour Milk Pancakes

"-Stella Bradley"
photo by a user photo by a user
Ready In:
16 pancakes




  • Beat all ingredient together until well mixed.
  • Enjoy.

Questions & Replies

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  1. I really dig this recipe. I added a mashed ripe banana and omitted 1/2 tsp of salt.
  2. After reading the other reviews of the recipe, I used 2 eggs slightly beaten, 1/2 teaspoon salt, and added 1/2 teaspoon vanilla. Our daughter likes apple pancakes so I used 2 teaspoons sugar, and added one macintosh apple cored and chopped and 1 teaspoon cinnamon. I had thick sour milk to use and the pancakes were nice and tasty and not thin. This will be my Sour Milk Apple Pancake recipe from now on.
  3. The chemistry of salt with eggs has a thickening reaction and with milk and flour, unlikely to taste salty. Preservatives in commercially processed foods rely on salt to piqué flavors. Eggs are a thickener providing protein. I halved the recipe, added 3/4 teaspoon salt, used 2 large eggs and threw in a little more flour. The batter is runny, cooks rapidly and toasts rapidly into an amazingly thin pancake. Maple Syrup or Blueberries have a pronounced flavor with these pleasantly light flavored pancakes. Bananananas would also fair well along with any fruit you want complimented with light breakfast fare. A useful way to use raw sour milk.
  4. These pancakes were pretty good, though a little thin for our liking. I halved the recipe, using only one egg and also cutting down the salt to a 1/2 teaspoon for a half batch and the salt content was perfect. I also added blueberries to our pancakes (yum!) It was a nice way to use up milk that wasn't as fresh as it used to be. Thanks!
  5. These were very good. What I liked most about them was the fact the batter came out a decent, usable consistency right off and I didn't have to adjust it (although it was a little on the side of thin, so if you like thick pancakes, use a little less flour). The flavor was good, and the only changes I made was to halve the recipe using 1 egg, and added a teaspoon or so of extra sugar and about 1/4 tsp. vanilla. I used the batter to make blueberry pancakes, and although I've had richer pancakes, was pleased by the results. I will use this recipe again when I have sour milk and need something good but quick. As someone else said, they actually did look better than most pancake recipes I've tried, the rise was decent and we enjoyed them a lot. The one thing I would have liked to have seen was the poster specify the difference in the results based on using 2 or 3 eggs as the recipe lists. Thanks for a good recipe using handy ingredients.


  1. Wow... these are really really good! Loved it and would definitely make it again... its so soft and fluffy. I used rice milk instead of sour milk because we are allergic to dairy but it's still one of the best pancakes I've had!



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