Sour Cream And Buttermilk Pancakes Recipes

BUTTERMILK SOUR CREAM BLUEBERRY PANCAKES

Buttermilk Sour Cream Blueberry Pancakes image

This is a fantastic pancake, the buttermilk and sour cream makes these very tender. This recipe can also be make with fresh only (not frozen) chopped strawberries. The pancake even made without the fruit is just as wonderful. Can add in a teaspoon of pure vanilla extract to the batter if desired. I have made these many times omitting the fruit and froze the pancakes to have later, they freeze wonderful. You will love these!

Provided by Kittencalrecipezazz

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 egg
1 cup buttermilk
1/4 cup sour cream
2 -3 tablespoons melted butter
1/2 cup blueberries (fresh or semi-defrosted, use no more than 1/2 cup or the pancakes will not have a good texture)

Steps:

Generously grease a frypan or griddle.
In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
Fold in the blueberries.
Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
Turn over pancake with a spatula, and continue baking for a couple of minutes.
Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
Delicious!

Nutrition Facts : Calories 286.4, Fat 10.9, SaturatedFat 6.3, Cholesterol 76.9, Sodium 464, Carbohydrate 40.1, Fiber 1.3, Sugar 14.4, Protein 7.5

SOUR CREAM PANCAKES

Sour Cream Pancakes image

This recipe was given to me by my co-worker Bruce. We were talking about sour cream because I was making perogie's and he said that inspired him to make pancakes. So I asked for the recipe, and here it is! These are the lightest pancakes I've ever had, it's almost criminal to put a little butter and syrup on them. This is now the only recipe I ever use.

Provided by bmxmama

Categories Breakfast

Time 30m

Yield 12 pancakes, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons sugar
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vegetable oil
1/2 cup sour cream
1 cup buttermilk

Steps:

Combine flour, baking powder, salt, sugar, and baking soda in a large bowl.
Whisk to blend.
Combine eggs, oil, sour cream and buttermilk.
Stir into flour mixture until smooth.
Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet that is ready to cook on.
Turn when tops are covered with bubbles and edges look cooked.
Cook until browned.
Serve with your favorite syrup.

Nutrition Facts : Calories 96, Fat 3.5, SaturatedFat 1.7, Cholesterol 40.3, Sodium 237.2, Carbohydrate 12.6, Fiber 0.3, Sugar 2.1, Protein 3.4

SOUR CREAM PANCAKES

Sour Cream Pancakes image

This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!

Provided by Emily Hughes

Categories Pancakes

Time 35m

Yield 10

Number Of Ingredients 9

Ingredients

½ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups sour cream
4 large eggs eggs
1 teaspoon vanilla extract
butter to taste
maple syrup

Steps:

Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!

Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg

THE BEST FLUFFIEST BUTTERMILK PANCAKES ON THE PLANET!

The Best Fluffiest Buttermilk Pancakes on the Planet! image

And when I say best I mean best! This recipe goes back years and the name of the recipe says it all! -- throw in some fresh blueberries -- yield is only estimated :)

Provided by Kittencalrecipezazz

Categories Breakfast

Time 10m

Yield 15 pancakes

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3 -4 tablespoons sugar
1 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1/2 cup sour cream
5 tablespoons melted butter
1 teaspoon vanilla (optional)

Steps:

In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
Let the mixture sit for 5 minutes at room temperature.
After 5 minutes whisk or mix again.
Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

Nutrition Facts : Calories 140.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 40.1, Sodium 367.1, Carbohydrate 17, Fiber 0.5, Sugar 4.2, Protein 3.7

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