Trivia time! Did you know that currently there are exactly 302,542 pancake recipes on the internet? And that doesn’t include the results for the search term “hotcakes.” Dayum girl (or boy)!
Ok fine, I haven’t a clue how many there are. But hey, trivia is overrated, guys! That stuff doesn’t matter! Because this is the only pancake recipe that you will need. Evah! I’ve had many a pancake in my lifetime, and this one’s the showstopper. The keeper.
You can add whatever you like to it to create some fun variation for your spunky self, but just as is with a bit of butter and maple syrup… goodness gracious. It’s perfect.
I adapted this recipe from my favorite red-haired lady next to Lucille Ball—Ree Drummond! She got it from her husband’s grandmother, Edna Mae. So, what makes these pancakes the ultimate pancakes? The title says it all. But actually, you can use plain yogurt and get the same delicious result. Sometimes I make these using sour cream, sometimes plain greek yogurt, and sometimes plain regular yogurt. All wonderfully fluffy and light. I love these pancakes, and they’re really so easy to make from scratch. I mean it. So easy. Just a few minutes and breakfast is on its way to your tummy. Or dinner! That is, if you’re like this wild and crazy one right here. Yeah? *Suave shotgun fingers, the obligatory mouth click sort of a thing, and a tic wink*
Oh please don’t go. I need you. Eat this pancake.
Ok, you may go and be free now.
If you enjoyed this recipe, try my brown sugar banana pancakes, banana protein pancakes (even toddlers LOVE this one), and my recipe for Persian golden porridge. And if you’re looking for breakfast smoothies, try my healthy chocolate smoothie and my tropical anti-inflammatory smoothie.
The Ultimate Sour Cream Pancakes
Ingredients
- 1 cup sour cream or plain yogurt
- 7 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 3/4 tsp sea salt
- 2 eggs
- 1/2 tsp pure vanilla extract
- 2-3 tbsp butter for frying and extra for topping pancakes
- warm maple syrup for topping
looks like a delicious breakfast!
Thanks Dina! It sure was :). I hope you try it! Super easy and yum!
I just made these for lunch..they turned out perfectly..fluffy and light. Since I am only one person I halved the recipe and I still have batter left for one more serving. I placed it in a sealed glass jar in the fridge..It will be fine for a day or two !
Thanks for trying them, Andrea!! I’m really glad you enjoyed them. 🙂 🙂
In my search to use up sour cream I had sitting in the fridge I found this lovely recipe and decided to try it. I had a moment of doubt when tasting the batter…and could taste the sour cream’s tartness, but needless to say, was wonderfully pleased with the results. It really is deliciously light, fluffy, and compliments well with berries, butter, maple syrup and the possibilities are endless. I like how it isn’t overly sweet so even when eaten with plain maple syrup; flavors shine–nothing covers up the other. Can you tell I am absolutely smitten?
To add to it all, I have been experimenting with using almond flour, coconut flour, a combo or mixture of all…with different yogurts and even oils/fats. (E.g. Coconut oil). Although each flour brings a little something different to the table, the recipe holds up very well–so i can happily confirm going gluten-free with your recipe hasn’t left me disappointed.
So glad you posted this recipe…on my list to try next is your chocolate cake!
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That’s awesome! I’m so happy you love it so much! I’m a bit smitten with it myself 😉
I hope you enjoy the chocolate cake! It’s my favorite! Have a lovely rest of your week!
I LOVE this recipe and have for years. I stopped by here because I’m wondering about making these with almond flour. I was searching and stumbled upon you and the knowledge of Edna Mae.
How do you feel almond or nut flour would fair?
Thanks, Kip!! I’m actually going to upload an almond flour pancake recipe soon. You can definitely use almond flour instead or even go half and half with almond flour and all-purpose flour. It will definitely change the consistency and won’t be as chewy but it’s a great alternative to regular flour, I think. Let me know how it goes if you give it a go!