These pancakes are so amazing!
What makes these pancakes so awesome?
Sour Cream!
First, the sour cream. It’s ingenious and delicious. It adds a richness of flavor without the heaviness of Buttermilk. Let’s face it, not everyone has a box of pancake mix around their house. Honestly, why would you when you can have way better ones from scratch?
No oil or butter in the mix!
The sour cream binds the mix together so no oil is needed. Granted there are FOUR eggs in there to help with that, but even without the oil and butter, these pancakes do NOT stick to the pan! It’s so cool!
No overmixing worries!
So many pancake recipes say to mix JUST UNTIL BLENDED, but these guys get mixed up with an electric mixer for 2 minutes without any concerns about rock-hard discs of dryness! It’s pretty cool, actually!
Any cooking method will work!
I often mix up the pan or methods of cooking pretty much everything I make and for these pancakes, this is just fine! The electric griddle, a cast iron pan on the stove, or a non-stick one even! It just doesn’t impact the result of these amazing pancakes! I even recently tried a new method that I learned on the Lazy Genius Collective blog. https://www.thelazygeniuscollective.com/blog/pancakes
I happened upon the blog while researching pancake recipes in general. I wanted to find a recipe that emulated some pancakes we had at a local restaurant in Sioux Falls and decided to try those as she describes them as “Magical”. They were pretty good and frying the pancakes in oil was pretty fun!
I have tried Gramma’s pancakes in the oil and they turned out delicious! You should totally choose the cooking method that works best for you!
Ingredients:
Dry:
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet:
4 large eggs
1 cup sour cream
1 cup milk (or half n half or buttermilk)
1 teaspoon vanilla extract (totally optional–this was NOT in the original recipe from Gramma but sometimes you want your pancakes to make your house smell like cake!)
Directions:
1. In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk these together until well mixed. Set this dry mixture aside.
2. In another mixing bowl, beat the eggs until they’re well mixed. Add the sour cream, milk, melted butter, and vanilla extract (if using). Mix these wet ingredients until they are fully combined.
3. Gradually add the dry mixture to the wet mixture, mixing until combined. Beat for about 2 minutes, according to my Gramma. Let the batter sit for about 5 minutes. This gives you fluffier pancakes – according to Google and I’ve had good luck using the resting period.
4. While the batter rests, preheat a griddle or non-stick skillet over medium heat. If using a griddle, set it to 350°F (175°C). Grease the cooking surface with a little butter or oil.
5. Once the griddle/skillet is hot, ladle or spoon the pancake batter onto it. Use about 1/4 cup of batter for each pancake. Leave some space between each pancake to allow them to spread.
6. Cook the pancakes until bubbles form on the surface, and the edges start to look set. This usually takes 2-3 minutes.
7. Carefully flip the pancakes with a spatula and cook the other side until it’s golden brown, about 2-3 minutes more. Do NOT press down on the pancakes, no matter how tempting, as this basically kills the fluffiness. Don’t make your pancakes sad and flat, I’ve made this mistake and it sucks!
8. Transfer the cooked pancakes to a warm oven (set at 200°F or 95°C) to keep them warm while you finish cooking the rest.
9. Continue the process until you’ve used all the batter. If necessary, add a little more butter or oil to the griddle/skillet between batches.
10. Serve your sour cream pancakes hot with your choice of toppings. Maple syrup, fresh berries, and whipped cream are classic options, but feel free to get creative with your favorite toppings.
