Fluffy Sour Cream Pancakes
Ingredients
Dry Ingredients
-
3
cups
all-purpose flour
-
2
tablespoons
granulated sugar
-
1 ½
teaspoons
baking powder
-
¾
teaspoon
baking soda
-
½
teaspoon
salt
Wet Ingredients
-
1 ½
cups
sour cream
-
1 ½
cups
milk
-
3
large
eggs
-
6
tablespoons
butter, melted
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the wet ingredients.
- Combine the wet and dry ingredients, mixing until just combined and lumpy.
- Let the batter rest while preheating the griddle.
- Heat a nonstick griddle to medium until a drop of water sizzles.
- Pour batter onto the griddle in rounds.
- Cook until bubbles appear and edges are set, then flip and cook until golden.
- Serve immediately or keep warm in a low oven.
Nutrition Facts (estimated)
Servings
18 to 24 pancakes
Calories
170
Total fat
9g
Total carbohydrates
19g
Total protein
4g
Sodium
214mg
Cholesterol
48mg
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