Sour Cream Pancakes

It's honestly hilarious how many pancake recipes I have on this blog due to the fact that I used to hate pancakes. Meaning "box-mix" pancakes.

And since I am a loyal fan of buttermilk pancakes I decided to try another creamy variety. Sour cream. Who knew you could stir sour cream into pancake batter and that the end result would be pure goodness?

These pancakes are fluffy, melt-in-your-mouth and downright heavenly. Be sure to pour on plenty of syrup and top with berries of some kind for good measure.

Sour Cream Pancakes

Source: A Bountiful Kitchen

1 egg

1 cup buttermilk

1/2 cup sour cream

1 Tbsp. melted butter

1 1/4 cups all purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 Tbsp. sugar

1. Combine all wet ingredients in a medium size bowl. Mix with whisk until blended.

2. Add all of the dry ingredients to the bowl. Mix once with a large spoon or whisk, do not overmix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.

3. Heat the griddle to about 350 degrees. Melt butter onto griddle.

Using a 1/3-cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.

4. Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side. Do not pat down. Do not flip more than once.

5. The pancake is done when poked gently in the middle and the cake springs back.