Don't overmix! Let the batter rest while prepping the griddle. Heat a nonstick griddle to medium for minutes until a drop of water sizzles about degrees F on my griddle, but every griddle will be a bit different. Cook until small bubbles appear on the surface and the edges are set, minutes, depending on the heat of the griddle.
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Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter. Serve immediately or keep warm in a degree F oven for minutes. Notes As written, these pancakes are an indulgence. Light and fluffy, especially with the all-purpose flour I always use unbleached flour instead of whole wheat flour. Measure with a light hand if using whole wheat flour and consider decreasing by a few tablespoons and adding more as needed.
Whole wheat flour absorbs more liquid than all-purpose flour and you don't want the pancake batter too thick which will lead to dense, dry pancakes. In place of melted butter, you could try subbing in oil. The butter gives the pancakes a bit more flavor, but it's certainly not a deal breaker to use oil. The way the recipe is written below with sour cream is our standard way of making them.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Your email address will not be published. Did you make this recipe? Rate it:. Save my name, email, and website in this browser for the next time I comment. Absolutely great! They were nice and fluffy and with very little syrup I had no need to make a cake later.
The texture was good and the low temperature did the trick giving it perfect consistency. This is my go to recipe for pancakes, I am sure my family will enjoy them too!! I made these twice and my husband made them once. Mine turned out fluffy once. His were not. Not sure what happened.
I did have my eggs as room temp though when the pancakes turned out fluffy. I think pancakes should taste a little sweet even without any syrup or toppings. So I always increase the sugar content a little. As written, they were unappealing in the flavor department to me.
But pretty fluffy. I added some fresh blueberries to the batter. I even forgot to add butter to the batter, but i did put butter on the griddle as I made them so they cooked in it. Still fluffy and super yummy! Perfect for using up some sour cream that was on its way out! What have you done. Now I have to make this pancake at least once a week. This is it. This is THE pancake recipe. Thank you so much for sharing this — you are amazing!!! They are a lovely texture and fluffy, but for some reason they have an eggy taste to me. This is definitely my new favorite pancake recipe.
I have had strange results with supposedly great pancake recipes, but this one cannot be improved upon in my opinion! I made these yesterday and they were amazing! We have a mini-farm with 12 chickens and a 30ft garden. Maybe it was the farm fresh eggs that made it taste so good, but nothing beats this one. This is definitely a keeper! Thank you so much for sharing your recipes!
I liked them and the huz declared them to be his favorite pancakes. I think the pancake search is over! You could cut the recipe in half OR make the full batch and freeze the cooked pancakes to reheat later. Made these as a waffle batter with fresh strawberries and whipped cream, it was out of this world!!!! Mel, Mel, Mel. I used a can of coconut milk and milk, and subbed full-fat plain yogurt for the sour cream. I added the sliced bananas and chocolate chips like you suggested and a little sprinkle of unsweetened coconut flakes.
Did not need syrup but used it anyway habit!
We had the left-overs for breakfast this morning and they were just as yummy! Thanks for another great recipe! Never making boxed mix again. Made these tonight.
I used half low fat sour cream and half regular. I doubled the recipe and used 2 cups whole wheat flour and 1 cup wheat germ and 3 cups regular all purpose flour. They turned out great. Thick, great flavour.
Hello, planning to make these for shrove Tuesday or it may actually happen Wednesday for us, is it ok to use low fat sour cream?. Not No fat just low fat. Plse let me know if possible thanks! Holy guacamole. These pancakes are magical. They tasted amaaaaazing—sweet and rich, yet light and fluffy—and smelled heavenly! Thanks for another delicious recipe, Mel!
These Sour Cream Pancakes are going in the regular rotation for sure! Scrumptious and very simple and we even added 1 cup of wheat flour. Next time, I will definitely need to double the recipe. They loved the pancakes. Thanks Mel!
CakeHR has helped us manage our time-off, work from abroad, work from home, and sick days policies in a very easy way, without taking time from managers, and giving transparency inside the company. If you reside in the UK you can continue to order from our UK websites or shop from our locations and partners. Download AppCake for iOS. Anne — January 22, pm Reply. Did not need syrup but used it anyway habit! I used half low fat sour cream and half regular. We had the left-overs for breakfast this morning and they were just as yummy!
I was out of milk so I was looking for a pancake recipe I could make without it. I subbed water for the milk followed the recipe otherwise and they turned out beautifully. I doubled the recipe for my family of 8, and there will be lots of leftovers. Thank you! My husband has been telling me how much he hates pancakes for the entire 6 years we have been married. My 20 year old son made this recipe yesterday morning for us, mostly for his dad who was home from work after a wound to his foot had him to the ER the night before.
These were such beautiful, excellent pancakes, better than the recipe we have used for buttermilk pancakes for decades now, so fluffy and light, and yet filling enough for my two men. Just lovely, thank you. Glad these were a hit, Jennifer! You know this recipe must be amazing when my year-old son can be bribed to do the dishes with the promise that I will make them in the morning.
Thanks for sharing this recipe. We all love them. We freeze them separated on parchment paper for about 30 minutes, then pack them into freezer bags. They reheat in the microwave beautifully well. But honestly they have only ever lasted in the freezer for a couple of days with my son around. He would eat them for every meal of the day and has even asked for them in place of dessert. I used all whole wheat flour each time and they taste great.
rabheibarveho.tk I am excited to try these pancakes especially with the banana and chocolate chips! My griddle gave out 2 days after this post…so I was glad to have some input from you.