Fluffy Sour Cream Pancakes

Fluffy Sour Cream Pancakes is a breakfast recipe built around all-purpose flour, granulated sugar and baking powder. Plan on 18 to 24 3-inch pancakes and about 25 minutes.

• Yield 18 to 24 3-inch pancakes
• Ready in 25 minutes
• Prep 15 minutes
• Cook 10 minutes

Ingredients

• 3 cups all-purpose flour ( for whole wheat flour)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sour cream
• 1 1/2 cups milk
• 3 large eggs (150 g out of shell)
• 6 tablespoons butter, melted

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the sour cream, milk, eggs and butter.
3. Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
4. Let the batter rest while prepping the griddle.
5. Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).
6. Pour batter into rounds on the preheated griddle (I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons).
7. Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
8. Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
9. Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.

Give it a minute off the heat, then serve it while it is still hot.