Sour Milk Pancakes
Fluffy, golden, and irresistibly tangy, these Sour Milk Pancakes bring a delightful twist to your breakfast table. Made with sour milk or buttermilk, this recipe creates pancakes that are extra tender and flavorful, thanks to the perfect balance of acidity and sweetness. With just a few pantry staples like all-purpose flour, baking powder, and a touch of vanilla, these pancakes come together in under 30 minutes, making them ideal for busy mornings or leisurely weekend brunches. The slightly lumpy batter ensures a light, airy texture, while the melted butter adds richness and depth. Top with fresh fruit, a drizzle of syrup, or a dollop of whipped cream for an unforgettable stack of pancakes that’s pure comfort in every bite. Perfect for fans of homemade breakfasts, this recipe is a must-try for those seeking unique and tangy pancake perfection!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 1.25 cups Sour milk (or buttermilk)
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- as needed Cooking spray or butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, lightly beat the egg. Then add the sour milk (or buttermilk), melted butter, and vanilla extract. Mix until smooth.
Make a well in the center of the dry ingredients, and pour the wet mixture into the well. Whisk gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Using a 1/4-cup measure, pour the pancake batter onto the hot skillet, spacing each pancake apart to allow room for spreading.
Cook the pancakes for about 2-3 minutes, or until small bubbles appear on the surface and the edges look set. Flip carefully with a spatula and cook the other side for an additional 1-2 minutes, or until golden brown.
Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while cooking the remaining batter.
Serve warm with your favorite toppings such as syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 41.0 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 412 mg | 32% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 741 mg | 16% | |
*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.
