Sour-cream pancakes

Prep 15 min
Plus Cooking time: 4 minutes
Makes 14 to 16 medium pancakes



2 tbsp
2 cups
all-purpose flour
1 tbsp
1/2 tsp
1 1/2 cups
1 cup
regular or light sour cream
1 tsp
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.

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


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