Sour Cream and Buttermilk Pancakes
Fluffy, tender, and flavorful, these Sour Cream and Buttermilk Pancakes are the ultimate breakfast indulgence. The combination of rich sour cream and tangy buttermilk creates an irresistibly light and moist texture, while a hint of vanilla adds warmth and sweetness. With a perfectly golden crust and soft, melt-in-your-mouth interior, these pancakes strike the perfect balance between decadence and comfort. Ready in just 30 minutes, they’re an easy and satisfying way to start your day. Serve them hot off the griddle with a drizzle of maple syrup, a dollop of whipped cream, or fresh seasonal fruits for a breakfast that will have everyone asking for seconds. Perfect for brunch gatherings or lazy weekend mornings!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Sour cream
- 0.5 cup Buttermilk
- 2 Large eggs
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter or oil (for greasing the pan, as needed)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine the sour cream, buttermilk, eggs, melted butter, and vanilla extract. Whisk until well combined and smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps in the batter are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.
Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Use the back of the cup to gently spread the batter if needed.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or powdered sugar.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 12.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
