Hello friends! Today I am happy to bring you a new breakfast recipe…it’s been quite a while, but I promise this one is worth the wait. Allow me to introduce you to my Sour Cream Pancakes with Seasonal Fruit. Pancakes with just a little added tanginess!
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Let’s Talk About These Sour Cream Pancakes with Seasonal Fruit:
Adding a bit of sour cream to traditional pancakes adds a silky texture and a bit of a tangy flavor. So if you are already a pancake lover, you’re about to love them even more.
Top with Fresh Seasonal Fruit and Make This Recipe All Year Long!
After cooking up these incredible flapjacks, simply spread with some creamy butter and drizzle with warm maple syrup (the real stuff please, no maple flavored corn syrup…I beg you) then top with sweet, fresh fruit. This recipe has no season because you can use whatever fruit is in season at the time you are making it. In spring and summer use fresh berries of any kind, kiwi, bananas, or stone fruits like cherries, peaches, apricots, and even plums! In fall and winter you can add thinly sliced apples or pears sautéed in a little butter and cinnamon , persimmons or pomegranate seeds!
Love Pancakes and Want More Recipes?
I mean, who doesn’t? Give my Blueberry Lemon Ricotta Pancakes a try!
The Recipe: Sour Cream Pancakes with Seasonal Fruit
What you need: a cast iron skillet or griddle for cooking pancakes. I love vanilla paste in this recipe.
Delicious, creamy pancakes with a little tang.
- 1 large egg
- 1 cup sour cream
- 1 tablespoon good quality honey
- 1/4 teaspoon vanilla extract or 1/2 teaspoon vanilla paste (I love the paste!)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- butter (for pan and for topping pancakes if desired)
- seasonal fruit of your choice, see suggestions in blog post above. If using apples or pears, I love them sautéed in a little butter and cinnamon. YUM!
- real maple syrup
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Whisk together all wet ingredients, set aside. Whisk together all dry ingredients, fold dry ingredients into wet and mix well.
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Heat skillet or griddle to medium low. When pan is hot, add a generous pat of butter, using a spatula to spread as evenly as you can. Use a 1/4 cup measuring cup to scoop pancake batter into pan (leaving at least an inch of space between pancakes).
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Be patient, it will take 3-4 minutes for pancakes to bubble and turn golden on the bottom. When bubbles pop, turn pancake over and cook until golden and cooked through
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Remove from pan, spread with good quality butter, drizzle with real maple syrup and top with seasonal fruit!
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