Sour Cream Pancakes
Samantha Seneviratne
Photo by Ty Mecham. Prop stylist: Alya Hameedi. Food Stylist: Adrienne Anderson.
- Serves
- 4 (2 pancakes per person)
- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
Pancakes are perfect for a lovely spring brunch. This recipe is even more special because I elevate a standard batter with velvety sour cream and fresh apples. The sour cream makes them extra-fluffy and flavorful. The apples add sweetness, a bit of crunch, and color. The best part? You can make a full batch of pancakes and keep them warm in an oven on low heat until your guests arrive. Set up a DIY topping bar with maple syrup, butter, sour cream, bacon, you name it, and each guest can customize their plate.
Ingredients
- 2 ½ cup all-purpose flour
- 3 tablespoon granulated sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cup whole milk
- 1 cup Daisy Sour Cream
- 2 large eggs
- 4 tablespoon unsalted butter, melted, plus more for the pan
- 2 cup chopped apple (optional)
- Maple syrup, for serving
Featured Video
This recipe is shared in partnership with Daisy.
Directions
- Step 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the milk, sour cream, eggs, and melted butter until smooth.
- Step 2
Add the wet ingredients to the dry ingredients. Use the whisk to fold the batter together, but stop before the mixture is smooth and fully combined; the batter should be lumpy. Set the batter aside.
- Step 3
Heat a medium nonstick skillet over medium heat. Add about 1 tablespoon of butter and let it melt and start to bubble. Working in batches, drop a scant ¼ cup of the batter per pancake in the heated pan.
- Step 4
Top each pancake with some chopped apple, if using. Let cook until the edges are set and bubbles start to appear in the center, about 2 minutes. Flip and cook until the pancakes are set throughout, another 1 to 2 minutes. Transfer to a wire rack. Wipe out the pan if the butter starts to burn, then repeat, cooking off the remaining batter and adding butter between batches as needed.
- Step 5
Serve pancakes warm, with butter and maple syrup, if desired.