How To make Sour Cream Pancakes

Vegan Sour Cream Pancakes | How To Cook Sour Cream Pancakes

Our vegan sour cream pancakes make a great addition to your holiday breakfast table. They are light, fluffy, delicious and they have been a favorite of our extended family for many years.

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What I am using in this video:

18oz Glass Water Bottles
11oz Glass Water Bottles (kids)

My Favorite Vegan books and movies:
What the Health
How Not to Die
The How Not to Die Cookbook
The China Study
Eat to Live


Ingredients:
3/4 cup of all purpose flour (use 1 cup if you are not using the sour cream in this recipe and you just want plain vegan pancakes)
1/2 cup Vegan sour cream (I used Tofutti brand)
2 tablespoons of organic cane sugar
2 teaspoons of baking powder
a sprinkle of salt (about 1/8 teaspoon)
1 Cup unsweetened plain almond milk
1 teaspoon of vanilla extract
Vegan butter for cooking

In a medium bowl toss in salt, sugar and baking powder and whisk until well combined. Add the almond milk, vanilla extract and vegan sour cream. Whisk until just combined.

Cook:
Set grill pan to med heat. Use vegan butter or coconut oil to lightly grease pan. Place about 1/4cup of batter at a time on the grill pan. cook for about 2-3 minutes. The sides will start to firm up and there will be bubbles popping in the batter. You may see signs of browning on the very bottom of the sides. When you see that, its time to turn. Use the spatula to lift up the bottom just a little to make sure its brown. If it is, turn the pancake over.
Cook on the second side for about 2 minutes or until its brown. I like to pat them down lightly before I take them off the grill. If I see liquid seep out the sides, its not ready. If I don't see anything seep out, its ready.

Serve with maple syrup (Make sure the syrup doesn't have honey or anything else in it besides real maple tree syrup otherwise its processed)

Makes 7 pancakes

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Who are we?
Joey is a vegetarian of 12 years that has made the conversion to Vegan in June of 2018
Tim is an omnivore that has made the conversion to Vegan in June 2018


We are on a journey of health for ourselves and our family, and we hope to use this channel to keep ourselves accountable, teach others how to cook and prepare great plant based meals and come up with some great kids meals for our son too. Come and join us.

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Delicious sour cream pancakes with mix

My FLUFFY Sour Cream Pancakes Recipe | Breakfast Favourites

Once you try my Fluffy Sour Cream Pancakes recipe, you won't look further! These pancakes are easy to prepare and are a crowd pleaser. The secret ingredient, sour cream (shhh), ensures that these pancakes are moist and maintain their fluffiness. You can even prepare these ahead of time and they stay fresh as ever!
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INGREDIENTS (Yields 8-10 Pancakes)

2 cups All-Purpose Flour
4 tsp Baking Powder
1/2 tsp Salt
2 large Eggs (room-temperature)
3/4 cup Sour Cream
1 cup Whole Milk
4 tbsp White Sugar
1 ½ Tbsp Pure Vanilla Extract
4 Tbsp Olive Oil /Unsalted Butter (melted and cooled)
1 Tbsp Unsalted Melted Butter (for cooking)

METHOD

- Shift the flour, salt and baking powder into a medium size bowl.
- In a separate bowl, beat the eggs, sour cream, milk, sugar, oil and vanilla extract together.
- Make a well shape in the centre of the dry ingredients and pour the wet ingredients into the dry ingredients. The batter should be thick and a little lumpy but without any visible flour.
- To cook the pancakes, heat a heavy bottomed non-stick pan over a low medium heat and coat it with a little butter. Use a trigger release ice cream scoop and drop the batter into the pan so that you get evenly sized pancakes
- Cook until the first side is light brown, the edges seem a little set and a few air bubbles appear on the surface of the pancake. Gently flip the pancake and allow to cook. You may need to flip the pancakes twice over and cook them for approximately 3-4 minutes. Lower the heat if needed.
- Serve with a dusting of icing sugar, a generous drizzle of maple syrup, and fresh fruits of your choice.

Enjoy!
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Sour Cream Strawberry Pancakes : Pancake Breakfast

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Once you've tried sour cream strawberry pancakes you'll never want to go back to anything else. Try sour cream strawberry pancakes with help from a passionate culinary professional in this free video clip.

Expert: Chef Amee Hoge
Filmmaker: William Watters

Series Description: You'd be pretty surprised to find out just how versatile the pancake can be. Put together a number of different types of pancake breakfasts with help from a passionate culinary professional in this free video series.

Blueberry Honey Sour Cream Pancakes

Blueberry Honey Sour Cream Pancakes

INGREDIENTS:

SERVINGS : 12 pancakes

1 cup sifted flour
3 teaspoons baking powder
1⁄4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1⁄2 cup sour cream
2 tablespoons melted butter
1⁄2 cup floured blueberries
3 tablespoon honey

DIRECTIONS

Mix dry ingredients.
Beat together wet ingredients.
Add butter to egg and sour cream.
Add milk to sour cream mixture.
Mix wet ingredients into dry ingredients until just incorporated.
Add blueberries last and fold in carefully.
Preheat lightly coated griddle or skillet over medium heat (If a non-stick pan use Pam or small amount of vegetable oil) --
If you are using an electric griddle, set temperature to 360°F.
Test by adding a few drops of water on hot pan -- When the drops start to dance on the griddle it is time to cook.
For each pancake pour about a 1/4 cup of batter onto a hot griddle.
Cook on first side until bubbles that form begin to pop and edges look dry.
With a spatula, turn and cook until second side is rich golden brown.
Serve with honey.

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Show to Make Sour Cream Pancakes

Fluffy Sour Cream Pancakes
Start your morning off with a delightful, yet easy-to-make recipe for sour cream pancakes. These light, fluffy homemade pancakes are bursting with flavor from the hint of tangy sour cream and the sweetness of extra vanilla extract! Everyone in your family will love it!

Why You'll Love These Fluffy Pancakes
The first time I tried sour cream pancakes was at a diner called, Penny Ann's Cafe, in Salt Lake City. At Penny Anne's they are called Heavenly Hot Cakes and they truly are heavenly perfect pancakes!

These Fluffy Sour Cream Pancakes are so delicious and easy to make. The sour cream gives them a tangy flavor, while the extra sugar and vanilla extract add sweetness.

The pancakes come out thick and fluffy, making them perfect for piling on toppings like fresh fruit and syrup! Plus, this simple recipe is easy to whip up, so you can enjoy them any morning of the week. Serve them with a side of perfect scrambled eggs and oven bacon for an easy breakfast menu!

Get the printable recipe here:


Ingredients
4 Eggs
1 Cup Sour Cream
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 Tablespoons Sugar
2 Teaspoons Vanilla Extract
1 1/2 Cups Pancake Mix

How to Make Sour Cream Pancakes
[1] Whisk together the pancake mix, baking soda, and salt in a medium bowl.
[2] In a large bowl, mix eggs, sour cream, sugar, and vanilla together.
[3] Add the wet ingredients to the dry ingredients and stir until moistened. There may be small lumps, but do not over-mix.
[4] Heat a griddle to medium heat, about 300-325 degrees. Spray with nonstick spray or brush with one tablespoon of butter.
[5] Add 1/4 cup of batter for each pancake to the hot griddle or hot skillet. Cook the first side for 2-3 minutes.
[6] When the edges begin to bubble and the center of the pancake is set, flip the pancakes and cook for 1-2 minutes on the second side.
[7] Serve with your favorite toppings like butter and warm syrup.