Sour Cream And Buttermilk Pancakes Recipes

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SOURDOUGH BUTTERMILK PANCAKES



Sourdough Buttermilk Pancakes image

A light and scrumptious pancake that is quick and easy to make with sourdough starter.

Provided by earthmother

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 egg
2 tablespoons white sugar
1 cup sourdough starter
1 cup all-purpose flour
1 cup buttermilk
1 ½ teaspoons baking soda

Steps:

  • Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 180 calories, Carbohydrate 33.7 g, Cholesterol 32.9 mg, Fat 1.6 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 379.2 mg, Sugar 7.2 g

BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP



Sour-Cream Pancakes with Sour-Cream Maple Syrup image

Provided by Lillian Chou

Categories     Breakfast     Brunch     Christmas     Kid-Friendly     Quick & Easy     New Year's Day     Birthday     Shower     Sour Cream     Maple Syrup     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

For syrup:
Scant 1/2 cup sour cream
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces
For pancakes:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

Steps:

  • Make syrup:
  • Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
  • Make pancakes:
  • Preheat oven to 200°F.
  • Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
  • Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
  • Serve pancakes with warm syrup.

SOUR CREAM AND BUTTERMILK PANCAKES



Sour Cream and Buttermilk Pancakes image

A tender and tasty pancake. Servings and yield are guesses depending on your appetite and how big you make your pancakes.

Provided by Pinkytz

Categories     Breakfast

Time 10m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/3 cup coarse cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/2 cup sour cream
2 tablespoons melted butter or 2 tablespoons margarine

Steps:

  • Combine flour, cornmeal, soda, baking powder, salt and sugar in mixing bowl.
  • Separately, beat eggs with buttermilk and fold in sour cream and melted butter.
  • Stir moist and dry ingredients together only enough to mix well.
  • Do not over-beat.
  • Cook as usual on griddle.

Nutrition Facts : Calories 417.9, Fat 15.9, SaturatedFat 8.8, Cholesterol 137.3, Sodium 832.1, Carbohydrate 55.8, Fiber 2, Sugar 11.1, Protein 12.8

BLUEBERRY SOUR CREAM PANCAKES



Blueberry Sour Cream Pancakes image

When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield about 20 pancakes (3-1/2 cups topping).

Number Of Ingredients 14

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1-1/2 cups 2% milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

BUTTERMILK SOUR CREAM BLUEBERRY PANCAKES



Buttermilk Sour Cream Blueberry Pancakes image

This is a fantastic pancake, the buttermilk and sour cream makes these very tender. This recipe can also be make with fresh only (not frozen) chopped strawberries. The pancake even made without the fruit is just as wonderful. Can add in a teaspoon of pure vanilla extract to the batter if desired. I have made these many times omitting the fruit and froze the pancakes to have later, they freeze wonderful. You will love these!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 egg
1 cup buttermilk
1/4 cup sour cream
2 -3 tablespoons melted butter
1/2 cup blueberries (fresh or semi-defrosted, use no more than 1/2 cup or the pancakes will not have a good texture)

Steps:

  • Generously grease a frypan or griddle.
  • In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
  • In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
  • Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
  • Fold in the blueberries.
  • Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
  • Turn over pancake with a spatula, and continue baking for a couple of minutes.
  • Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
  • Delicious!

Nutrition Facts : Calories 286.4, Fat 10.9, SaturatedFat 6.3, Cholesterol 76.9, Sodium 464, Carbohydrate 40.1, Fiber 1.3, Sugar 14.4, Protein 7.5

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