Sour Cream Pancakes

Anybody going stir crazy yet?! We are hanging in there, but I must admit our meals are getting less healthy as the days go on. Oh well.
Breakfast is pretty much my families favorite meal. I never get any complaints and it goes down quick. We have started having more and more breakfast foods for dinner because of this. These pancakes have quickly become a family favorite. I know, I have 3 or 4 pancake recipes on here already but each one is different. I honestly don't think you can have to many pancake recipes because the ingredients needed for each one are different. These pancakes use sour cream! SOUR CREAM GUYS! Oh my heavens. They are amazing. They fluff up so nice and have the most delicious flavor. If you have some sour cream in your fridge or just want to try out a fantastic new recipe....this is the one!


1 cup milk
1/2 cup sour cream
1/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt

1- In a large mixing bowl combine the milk, sour cream, sugar, eggs and vanilla. There may be small lumps of sour cream but that's okay.

2- In medium bowl combine the flour, baking powder, and salt.

3-Add the dry ingredients into the wet ingredients and stir to combine. You do not want to over mix because that will make the pancakes a little chewy. Stir just until there aren't any large clumps of flour.

4- Heat a large pan or griddle to medium or medium-low (all pans and griddles are different, so use your best judgment.)

5- When griddle is heated, add some butter or coconut oil. You want just enough to coat the pan to help the batter not stick and to help the outside get crispy. (I personally always use coconut oil)

6- Ladle your batter (I do between 1/4 cup and 1/3 cup for mine) onto the griddle and allow to cook for roughly 3 minutes or until small bubbles form on the top of the pancake and the bottoms are golden brown.

7- Using a spatula, flip the pancake over carefully and allow to cook on the other side until golden brown, this side will not take as long.

8- When done, slather with butter and syrup and devour :)

**Randi's Side Notes**
~ This recipe will make roughly 12 pancakes. I like to double it and stick some in the freezer for quick and easy "hot" breakfasts. Simply allow the pancakes to cool all the way, place parchment or wax paper in between each one, and place in a plastic freezer bag. To re-heat I either place in the microwave for roughly 30 seconds or in my toaster oven for a minute or two.


Recipe is from The Wholesome Dish