sour cream pancakes

Sour Cream Pancakes

Our family loves this recipe. It reminds us of the pancakes served at Penny Ann’s Cafe, which is owned by a family I grew up with in the 80s in upstate New York.

I added a few ingredients to a sour cream pancake recipe I found online, and after some trial and error, this is now our favorite pancake recipe.



1 egg
1 cup buttermilk
1/2 cup sour cream
1 tablespoon melted butter
2 tablespoons apple sauce
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Add ~½ cup milk (add a little more to get to the right consistency)
additional butter for griddle


Combine all wet ingredients in a medium-sized bowl. Mix with a whisk until blended.

Add all of the dry ingredients to the bowl.

Mix with a large spoon or whisk (don’t over mix, mix just until the ingredients are incorporated).

Heat the griddle to about 350℉. Melt butter onto griddle.

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

Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional ~3 minutes on the opposite side. Don’t pat-down. Don’t flip more than once.

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

Serve immediately with fresh fruit and syrup.

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