Breakfast & Brunchcountryliving
Sour-Cream Pancakes with Maple-Pecan Butter
Sour cream in the batter is the secret to making these pancakes super moist and tender. And the tangy flavor is the perfect contrast to the sweet, rich Maple-Pecan Butter topping.
👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min👤 Susan Sugarman📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 175°F. Place a sheet pan in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2
In a medium bowl, whisk together sour cream, milk, melted butter, and eggs. Add wet ingredients to dry ingredients and whisk until just combined. Batter should have small- to medium-size lumps.
large eggs, lightly beaten3
3
In a large skillet over medium-low heat, melt butter to coat pan. Working in batches, pour about 1/3 cup batter per pancake onto skillet, spacing each pancake about 2 inches apart. When bubbles appear around edges and bottoms are golden brown, flip pancakes and cook until other sides are golden brown, about ⏱️ 4 minutes total. Transfer to sheet pan in oven and cover loosely with foil while cooking remaining pancakes. Serve warm with maple syrup and Maple-Pecan Butter.
Maple-Pecan Butter, for serving
Nutrition Facts
calories
161 calories
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