Sour-cream pancakes



15 min


14 to 16 medium pancakes

* PLUS Cooking time: 4 minutes
Sour-cream pancakes


  • 2 tbsp butter
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup regular or light sour cream
  • 1 tsp vanilla
  • butter , for cooking pancakes
  • fresh blueberries and raspberries , optional


  • Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed.
  • Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 min. Turn and continue to cook until pancakes are golden, from 2 to 3 min.
  • Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Nutrition (per serving)

  • Calories
  • 128,
  • Protein
  • 3.6 g,
  • Carbohydrates
  • 17.1 g,
  • Fat
  • 4.9 g,
  • Sodium
  • 164 mg.

These fluffy pancakes were the Test Kitchen’s top choice in our round-up of favourite comfort foods from 10 top Canadian chefs.