Pioneer Woman Sour Cream Pancakes Recipe
If you love fluffy, soft and rich pancakes, you will adore this Pioneer Woman Sour Cream Pancakes Recipe. These pancakes are thick, tender and full of flavor.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 2 tablespoons milk more if needed
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Mix Dry Ingredients
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
Mix Wet Ingredients
- In a separate bowl, whisk sour cream, eggs, milk, melted butter, and vanilla extract together until smooth.
Combine Wet and Dry Ingredients
- Add wet ingredients to dry ingredients. Stir gently until combined. Do not overmix; batter should be slightly lumpy.
Preheat Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil before cooking pancakes.
Pour the Batter
- Use a ladle to pour batter onto the skillet. Pour about ¼ cup per pancake for even size.
Cook First Side
- Cook pancakes until bubbles form on top and edges look set, about 2–3 minutes.
Flip the Pancakes
- Gently flip pancakes using a spatula. Cook the other side until golden brown, about 1–2 minutes.
Keep Pancakes Warm
- Transfer cooked pancakes to a plate. Cover lightly with foil to keep warm while cooking remaining pancakes.
Serve Immediately
- Serve pancakes warm with maple syrup, fresh fruit, or a pat of butter. Enjoy the soft, fluffy texture.
Notes
- Do not overmix the batter; it keeps pancakes light and fluffy.
- Use medium heat to prevent burning while cooking the inside.
- Sour cream adds moisture; adjust milk if batter is too thick.
- Keep cooked pancakes warm in an oven at 200°F while finishing the batch.
- Add blueberries or chocolate chips for a fun twist.