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Sour Cream Pancakes with Seasonal Fruit

Delicious, creamy pancakes with a little tang.

Course Breakfast
Cuisine American
Keyword breakfast, pancakes, sour cream panckaes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  1. Whisk together all wet ingredients, set aside. Whisk together all dry ingredients, fold dry ingredients into wet and mix well.

  2. 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).

  3. 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

  4. Remove from pan, spread with good quality butter, drizzle with real maple syrup and top with seasonal fruit!