Whether it be Easter, Mother’s Day, or a spring day, it’s the perfect day to wake up to a yummy breakfast or brunch. So that is what my focus is for this week and we are starting with sour cream pancakes.
There is a great breakfast place here in Utah called Penny Ann’s Cafe. If you ever happen to be here it’s a must stop for Breakfast. Well, Penny Ann’s is well known for it’s tasty sour cream pancakes.
I have make sour cream pancakes before but none of them have been the same consistency as Penny An”s until I found this recipe. These pancakes are tender and fluffy. Other recipes before have been tender but have just not meet that fluffy factor that Penny Ann’s had, but today’s recipe is the one. It think it has to do with the buttermilk/sour cream combo with the right amount of flour.
This will now be one of my go-to pancake recipes when I have a hankering for pancakes like the ones I enjoy and Penny Ann’s.
- 2 eggs
- 2 cups buttermilk
- 1 cup sour cream
- 2 Tbsp melted butter
- 2 1/2 cups flour
- 1 Tbsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 Tbsp sugar
- In a bowl, whisk together the eggs, buttermilk, sour cream, and butter.
- Then add in the remaining ingredients and combine together just until the ingredients are combined. There will be lumps in the batter.
- Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
- Drop 1/3 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with fresh fruit, maple syrup, and/or butter. Makes 15 (5 inch) pancakes.
Recipe adapted from A Bountiful Kitchen.