Don’t have buttermilk? Sour cream will do the trick for these fluffy, delicious pancakes.
In my house, Sunday morning means slicing into a stack of warm, fluffy pancakes. I like to make my own batter so that I can have full control over the ingredients, which usually works out perfectly. The only problem is those weekends when I realize that I’m out of buttermilk. I’ve tried before to make a decent substitute using lemon juice and whole milk, but it’s never quite right. One day, I was wondering what else I could use that is closer in flavor to buttermilk, and voilà! I thought of sour cream! Since they’re both tangy and slightly sour, the end result is just as yummy as buttermilk pancakes, if not more delicious!
Sour cream pancakes might sound weird at first, but I encourage you to give them a shot. They’re both creamy and fluffy, which is a combination that will make you keep going back for more. Sour cream pancakes remind me of meals at some of my favorite hometown diners. And let’s face it, diner food is basically quintessential comfort food. So try these pancakes, and don’t forget the maple syrup!
Are These Sour Cream Pancakes Healthy?
Although sour cream pancakes are an indulgent breakfast, there are some healthy benefits to the recipe. First, let’s focus on sour cream. It’s a good source of calcium, and vitamin D. However, it is still a calorie-dense food that is high in saturated fat. The eggs in the recipe also provide a good amount of protein, choline, and antioxidants. For a healthier alternative to all-purpose flour, try substituting whole-wheat or almond flour. If you’re looking to avoid refined sugar, consider options like honey, coconut sugar, or stevia. This recipe does call for a large amount of unsalted butter, which is high in saturated fat. Consider using vegetable oil or olive oil instead.
A Sweet Treat
Even though pancakes are a breakfast staple, I encourage you to think of them as more of a dessert! I like to add in half a cup of dark chocolate morsels into my batter to complement the tangy flavor. You could add some raspberries or blueberries to your batter for decadent, fruity pancakes. Let’s not forget our toppings, either. Depending on what I have in my fridge or pantry, I like to drizzle honey or maple syrup over my flapjack stack. Coconut flakes and chopped walnuts are also great add-ons to try. This will definitely be an indulgent treat, so remember to enjoy it in moderation.
How Do I Store Leftovers?
Since you will probably be making an entire stack of flapjacks, I’m sure you’ll have some leftovers. They can be stored in an airtight container in the fridge for up to 4 days. You can always reheat them on the stovetop with a bit of butter. If you want to reheat them in the microwave, make sure you wrap them in wet paper towels so they don’t get too dry.
Serving Suggestions
Sour cream pancakes can be a great part of a healthy breakfast. I’d recommend pairing them with a side of Soft Scrambled Eggs or Egg Bites. They’re both high-protein options that complement the fluffy pancakes. Still craving another side? A few slices of Air-Fryer Bacon or a Breakfast Sausage patty would round out your plate and offer a salty bite to counteract the sweetness of the pancakes.
These pancakes are also a great opportunity to experiment with toppings. I think they’re the perfect base for savory toppings like smoked salmon and dill. You could also consider having a veggie-focused breakfast with a side of Air-Fryer Asparagus and Sautéed Mushrooms.
Recipe
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups organic sour cream
- 1 1/2 cups almond milk or any preferred milk
- 3 large eggs
- 6 tablespoons unsalted butter melted
Instructions
- In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. Whisk to ensure even distribution.
- In a separate bowl, whisk together sour cream, almond milk, eggs, and butter until the mixture is smooth.
- Gently fold the wet ingredients into the dry ingredients using a spoon or spatula. Mix until just combined, being careful not to overmix.
- Allow the batter to rest for a few minutes while you heat a nonstick griddle or pan over medium heat.
- Once the griddle is hot, pour the batter onto the griddle to form rounds. For a consistent pancake size, you can use a 1/4-measuring cup to scoop the batter.
- Cook the pancakes for about 1-3 minutes, until you see small bubbles forming on the surface and the edges look set. Flip the pancakes carefully and cook for an additional minute, or until they are golden brown and cooked through.
- Serve the pancakes immediately, or keep them warm in a 175-degree Fahrenheit preheated oven for up to 20 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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