Sour Milk Griddlecakes
Transform your breakfast routine with these irresistibly fluffy Sour Milk Griddlecakes, a classic dish balancing nostalgic charm with a tangy twist. Made with everyday pantry staples like all-purpose flour, baking powder, and a hint of vanilla, these golden-brown pancakes owe their tender texture to sour milk—easily created by combining milk with a dash of lemon juice or vinegar. The simple, foolproof batter comes together in just minutes, making these griddlecakes a perfect choice for busy mornings. Each bite is light, airy, and slightly tangy, pairing beautifully with your favorite toppings like fresh berries, maple syrup, or a pat of melting butter. Whether you're cooking for a weekend brunch or a quick weekday breakfast, this easy homemade recipe guarantees a stack of warm, comforting perfection.
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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
- 0.5 teaspoons salt
- 1.25 cups sour milk (see note below)
- 1 unit large egg
- 3 tablespoons unsalted butter (melted and cooled slightly)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil or additional butter (for greasing the griddle)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the sour milk, egg, melted butter, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix.
Preheat a griddle or large nonstick skillet over medium heat. Lightly grease it with vegetable oil or butter.
Once the griddle is hot, pour about 1/4 cup of batter for each griddlecake onto the surface. Spread the batter slightly if needed to form even circles.
Cook for 2-3 minutes, or until small bubbles form on the surface of the griddlecakes and the edges look set. Flip them carefully with a spatula.
Cook for an additional 2-3 minutes on the other side, or until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve the griddlecakes warm with your favorite toppings, such as maple syrup, butter, fresh fruit, or powdered sugar.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 40.9 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 407 mg | 31% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 683 mg | 15% | |
*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.
