Sour Cream Pancakes…For National Pancake Week

Sour Cream Pancakes

Celebrating National Pancake Week with some Sour Cream Pancakes!!

1 large egg (room temperature)
1 cup of sour cream 
1/4 c. of almond milk
1 tablespoon honey
3 tbsp. melted butter
3/4 cup soft winter wheat flour or unbleached all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt

Separate the yolk from the white. Whisk yolk and melted butter. Whisk in the sour cream and set aside. Mix the dry ingredients. In a mixer whip the egg white until stiff peaks are formed. If your egg is not whipping up you can add some cream of tartar. 

Combine the egg yolk, butter, honey and sour cream to the dry ingredients. Stir the ingredients until mixtures are incorporated. If the mixture is to thin just add some more flour. Add a little at a time  and Fold in the whipped eggs and fold until everything is combined. Use a 1/4 measuring cup and pour pancake mixture into measuring cup and pour into a greased medium hot pan...make sure you spray the pan with olive before pouring the pancake if it is not nonstick. 


  1. I would like to try the effect of sourcream to the pancake texture. I am haering a lot of good things about sour cream...Must try!

  2. They look just perfect! I love pancakes, though I have tried making them with yogurt, not with sour cream.


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