Pioneer Woman Sour Cream Pancakes Recipe

This Pioneer Woman Sour Cream Pancakes Recipe is a fluffy and tangy recipe, which is made with sour cream and all-purpose flour. It’s a comforting breakfast favorite, ready in about 20 minutes.

Pioneer Woman Sour Cream Pancakes Recipe Ingredients

• ½ cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 cups sour cream
• 4 eggs
• 1 teaspoon vanilla extract
• butter, for the griddle and for serving
• maple syrup, for serving

How To Make Pioneer Woman Sour Cream Pancakes Recipe

1. Prep the Griddle: Preheat a griddle or large nonstick skillet over medium-low heat.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
3. Add Sour Cream: Add the sour cream to the dry ingredients and stir with a spatula until just combined. The batter will be thick.
4. Add Eggs and Vanilla: In a separate small bowl, lightly whisk the eggs and vanilla extract. Gently fold the egg mixture into the batter until just incorporated. Do not overmix; the batter should be lumpy.
5. Cook the Pancakes: Melt a little butter on the hot griddle. Drop spoonfuls of batter (about ¼ cup each) onto the griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are set. Flip and cook for another 1-2 minutes until golden brown.
6. Serve Warm: Serve the pancakes immediately with butter and warm maple syrup.

Recipe Tips

• How do you get the fluffiest pancakes? The secret is to not overmix the batter. Lumps are your friend! Overmixing develops the gluten in the flour, which results in flat, tough pancakes instead of light and fluffy ones.
• Why use room temperature ingredients? While not required, using room temperature sour cream and eggs can help the ingredients combine more easily and result in a more uniform batter and a fluffier texture.
• How do I know when to flip the pancakes? Wait until you see small bubbles forming on the surface of the pancake and the edges look dry and set. This is the perfect time to flip.
• Can I keep the pancakes warm between batches? Yes. Place a wire rack on a baking sheet and keep it in a warm oven (around 200°F). As you finish each batch of pancakes, place them on the rack to keep them warm until you’re ready to serve.

What To Serve With Sour Cream Pancakes

These tangy and fluffy pancakes are a perfect canvas for classic toppings:

• A pat of butter and warm maple syrup
• Fresh berries like blueberries, strawberries, or raspberries
• A dusting of powdered sugar
• A dollop of whipped cream

How To Store Sour Cream Pancakes

Refrigerate: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. Freeze: These pancakes freeze very well. Let them cool completely, then stack them with a piece of parchment paper between each one. Place the stack in a freezer-safe bag. They can be frozen for up to 3 months. Reheat in a toaster or microwave.

Sour Cream Pancakes Nutrition Facts

• Calories: 155 kcal
• Protein: 6g
• Fat: 9g
• Carbohydrates: 12g
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Sour Cream Pancakes Recipe

Recipe by MarryCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

155

kcal

Incredibly fluffy, slightly tangy pancakes that melt in your mouth. A quick and comforting breakfast favorite.

Ingredients

• ½ cup all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons sugar

• 1 teaspoon salt

• 2 cups sour cream

• 4 eggs

• 1 teaspoon vanilla extract

• butter, for griddle

• maple syrup, for serving

Directions

• Preheat a griddle over medium-low heat.
• In a large bowl, whisk together flour, baking powder, sugar, and salt.
• Stir in the sour cream until just combined.
• In a separate bowl, whisk the eggs and vanilla. Gently fold the egg mixture into the batter. Do not overmix.
• Melt butter on the hot griddle. Pour batter by ¼ cupfuls and cook for 2-3 minutes per side, until golden brown.
• Serve immediately with butter and maple syrup.

Notes

• Lumpy Batter is Good: Do not overmix the batter; it should be a little lumpy for the fluffiest results.
• Flavor Twists: Feel free to add fresh berries, a little lemon zest, or chocolate chips to the batter.
• Keep them Warm: To serve everyone at once, keep finished pancakes warm on a baking sheet in a 200°F oven.
• Don’t Press Down: Avoid the temptation to press down on the pancakes with your spatula as they cook, as this will deflate them.