Sour Cream Pancakes

March 29, 2023
1 Ratings
Photo by Ty Mecham. Prop stylist: Alya Hameedi. Food Stylist: Adrienne Anderson.
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4 (2 pancakes per person)
Author Notes

Pancakes are perfect for a lovely spring brunch. This recipe is even more special because I elevate a standard batter with velvety sour cream and fresh apples. The sour cream makes them extra-fluffy and flavorful. The apples add sweetness, a bit of crunch, and color. The best part? You can make a full batch of pancakes and keep them warm in an oven on low heat until your guests arrive. Set up a DIY topping bar with maple syrup, butter, sour cream, bacon, you name it, and each guest can customize their plate. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Daisy. —The Editors

What You'll Need
  • 2 ½ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups whole milk
  • 1 cup Daisy Sour Cream
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the pan
  • 2 cups chopped apple (optional)
  • Maple syrup, for serving
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the milk, sour cream, eggs, and melted butter until smooth.
  2. Add the wet ingredients to the dry ingredients. Use the whisk to fold the batter together, but stop before the mixture is smooth and fully combined; the batter should be lumpy. Set the batter aside.
  3. Heat a medium nonstick skillet over medium heat. Add about 1 tablespoon of butter and let it melt and start to bubble. Working in batches, drop a scant ¼ cup of the batter per pancake in the heated pan.
  4. Top each pancake with some chopped apple, if using. Let cook until the edges are set and bubbles start to appear in the center, about 2 minutes. Flip and cook until the pancakes are set throughout, another 1 to 2 minutes. Transfer to a wire rack. Wipe out the pan if the butter starts to burn, then repeat, cooking off the remaining batter and adding butter between batches as needed.
  5. Serve pancakes warm, with butter and maple syrup, if desired.

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