What is more budget-friendly than a good ‘ol pancake breakfast (or lunch, or dinner)? I came across a couple sour cream pancake recipes lately, and I was intrigued. What was so special about these (imagine me air-quoting) “sour cream pancakes”? We decided to find out for ourselves, so one morning—one glorious, happy, sweet morning—I made two batches of sour cream pancakes to compare. Neither recipe was perfect, so we created a hybrid of the two. We call them “Prius Pancakes”. Just kidding. Click through to behold what we believe is the best sour cream pancake recipe ever.
The first recipe was The Pioneer Woman‘s “Edna Mae’s Sour Cream Pancakes“. They were great, of course, but not quite what we were looking for because they were a little flat and pretty sweet. The second recipe was one from… well, I don’t know where. It was one of those random recipes I had scrawled out and then tucked in a cookbook. They turned out fluffier and thicker but with less (or no) flavor. I took the best of both recipes make a version we preferred. So here it is, the best sour cream pancake recipe. No offense, Ree—you’re still my inspiration.
- ¾ c sour cream (or plain yogurt)
- 1 c flour
- 1 T sugar
- 1 t baking soda
- 1 t baking powder
- ½ t salt
- 2 eggs
- ½ t vanilla
- ½ c milk
- Sift flour, baking powder, baking soda and salt together. In separate bowl combine sour cream, milk, vanilla. In a third large bowl beat eggs at a high speed until fluffy. Alternately blend flour mixture and sour cream mixture into eggs at low speed. Do not over mix. Cook on griddle at medium heat.