• prep: 10 min
  • cook: 10 min
  • total: 20 min
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  • servings:
  • Summary

    As written, these pancakes are an indulgence. Light and fluffy, especially with the all-purpose flour (I always use unbleached flour) instead of whole wheat flour. However, I have subbed half whole wheat flour before with pretty good results (not quite as light and fluffy but still delicious). Measure with a light hand if using whole wheat flour and consider decreasing by a few tablespoons and adding more as needed. Whole wheat flour absorbs more liquid than all-purpose flour and you don't...

    Ingredients

    • Ingredients
    • 3 cups (15 ounces) all-purpose flour (see note about using whole wheat flour)
    • 2 tablespoons granulated sugar
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups sour cream
    • 1 1/2 cups milk
    • 3 large eggs
    • 6 tablespoons butter, melted (see note)
    • Instructions
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    • In a separate bowl, whisk together the sour cream, milk, eggs and butter.
    • Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
    • Let the batter rest while prepping the griddle.
    • Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).
    • Pour batter into rounds on the preheated griddle (I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons).
    • Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
    • Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
    • Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 18
    • Amount Per Serving
    • Calories: 127 % Daily Value *
    • Total Fat: 5 g 7.39%
    • Saturated Fat: 3 g 14.31%
    • Trans Fat: 0 g %
    • Cholesterol: 12 mg 4.07%
    • Sodium: 207 mg 8.62%
    • Calcium: 41 mg 4.13%
    • Potassium: 124 mg 3.54%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.23%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 19 g %
    • Dietary Fiber: 3 g 11.65%
    • Sugar: 1 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 3.07%
    • Vitamin C 0%
    • Vitamin D 2.59%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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