No buttermilk? Don’t be dour – try sour! Try our sour cream pancakes to devour!
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Buttermilk pancakes make quintessential breakfast cuisine, but you don’t always have buttermilk on hand! Instead of trying to cobble together a substitute like lemon juice and whole milk, why not use something readily available and good for you? Sour cream has a high value of vitamin A in it’s readily available, retinol form! Add some almond milk for added vitamin E and magnesium, your favorite toppings for natural sweetness, and you’ve got a breakfast that might just usurp buttermilk pancakes!
Sour cream pancakes, much like sour cream doughnuts, are creamy and delicious while having loads of vitamins and protein (though, if you really want a protein-packed breakfast, why not try our recipe for protein donuts!) to start your day off right! Totally top-able flapjacks you can’t resist typically come with a post-DEVOURing guilt-trip but, with our healthy sour cream pancakes, you can indulge without a second thought!
Are Sour Cream Pancakes Healthy?
Our healthy sour cream pancakes are jam packed with vitamins in their most attainable bioavailable forms and converts super easily to fit most dietary restrictions! If you’re still looking for all that protein but don’t want to use sour cream, coconut cream adds a vegan pack of sweetness to your delicious pancakes as well as loads of antioxidants! Swap out eggs and butter for vegan alternatives for binder and oil and you’ve got vegan pancakes that are just as good for you as they taste! I mean, “healthy” is right in the name!
Wait, Retinol? Isn’t that the stuff I put on my face at night?
You might have seen that comment earlier about our healthy sour cream pancakes containing retinol and might have taken a pause! Retinol is one of the most common commercial anti-aging ingredients in lotions and facial creams, which might not sound too appealing to put into your breakfast. So, for a moment, let’s talk about vitamin A.
Vitamin A has multiple forms with different bioavailabilities (that is, different forms are easier for your body to metabolize and use), including beta-carotene, retinyl-esters, and retinol. Retinol is the most bioavailable form of vitamin A, making it super useful for all the healthy benefits vitamin A can provide, including the renewal of youthful cells. That’s what makes your anti-aging skin cream make you look younger! Eating foods rich in retinol vitamin A can have the same effect throughout your whole body, renewing your cells and helping you feel younger!
INGREDIENTS
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups organic sour cream (or coconut cream for a vegan option)
- 1 1/2 cups almond milk or any preferred milk
- 3 large eggs
- 6 tablespoons unsalted butter melted
INSTRUCTIONS
Whisk & Mix
Start by combining your dry ingredients, then whisk together the sour cream, milk, eggs, and butter in a separate bowl. Gently fold the wet into the dry for a lumpy batter that promises fluffy pancakes.
Rest & Heat
Let the batter sit for a moment to activate the leavening agents while you heat your griddle. This step is key for achieving the perfect texture.
Scoop & Sizzle
Pour the batter onto the hot griddle using a 1/4 cup measure for even pancakes. Make shapes if you’re feeling creative! Watch for bubbles, then flip to golden perfection.
Serve & Savor
Enjoy your pancakes straight away or keep them warm in the oven. Top with your favorite healthy options like Greek yogurt or fresh fruit and indulge in a fluffy, delicious breakfast.
Devour!
FAQs & Tips
These flapjacks are easiest made in a batch and that means you might not have the appetite to put all of them away in one sitting! If you manage to show some restraint and have some pancakes to put away for later, store them in the refrigerator for up to 4 days. You can always reheat them on the stovetop with a small pad of butter to get them back to form or pop them into the microwave wrapped in wet paper towels to prevent over-drying.
The closest alternatives to sour cream that aren’t vegan are going to be cream cheese or unsweetened, unflavored kefir (a fermented cow’s milk product with the same naturally subtle tang as sour cream).
If your batter is too loose, don’t worry! You can still make pancakes, they’ll just lack that fluffy texture of gently lifted batter. Since pancake batter and waffle batter are so similar (except for the recommended incorporation effort), you might find better results using a waffle-maker to get crispy golden sour cream waffles!
Having a lumpy batter is important to get that perfectly fluffy texture you’re looking for in homemade sour cream pancakes; however, if you overdo the batter, you end up with flat flapjacks. While that might encourage you to underwork your batter, be wary that the larger your unincorporated batter lumps are, the more likely you are to bite into an unbaked pocket of flour (and nobody likes that!). Look for small lumps and a batter that clumps on the spoon but is still pourable.
You can make our healthy sour cream pancakes into delicious dessert-style pancakes a number of ways~ Incorporate half a cup of dark chocolate morsels into your batter for bittersweet breakfast! You could add a fistful of blueberries to your batter and get decadent fruity pancakes! Top either with whipped cream or honey and you’ve got an indulgent delight!
Serving Suggestions
Healthy sour cream pancakes are part of a good breakfast, especially if it includes some of FoodFaithFitness’s finest finds! Keep up the protein goodness with our low-carb zucchini-turkey hash or dive into the depths of dessert with a blueberry-quinoa smoothie bowl! If you want to get weird with it, try some kookie combinations like quinoa and chia packed peach pudding or breakfast taco egg bites!
Perfect Sour Cream Pancakes
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups organic sour cream
- 1 1/2 cups almond milk or any preferred milk
- 3 large eggs
- 6 tablespoons unsalted butter melted
Instructions
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In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk to ensure even distribution.
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In a separate bowl, whisk together 1 1/2 cups of organic sour cream, 1 1/2 cups of almond milk, 3 large eggs, and 6 tablespoons of melted unsalted butter until the mixture is smooth and well combined.
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Gently fold the wet ingredients into the dry ingredients using a spoon or spatula. Mix until just combined, being careful not to overmix. A few lumps are perfectly fine and will help keep the pancakes fluffy.
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Allow the batter to rest for a few minutes while you heat a nonstick griddle or pan over medium heat. The batter resting time allows the leavening agents to activate, contributing to a fluffier pancake.
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Once the griddle is hot (you can test by sprinkling a few drops of water on it; they should sizzle), pour the batter onto the griddle to form rounds. For consistent size, you can use a 1/4 cup measure to scoop the batter.
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Cook the pancakes until you see small bubbles forming on the surface and the edges look set, which should take about 1-3 minutes. Flip the pancakes carefully and cook for an additional minute or until they are golden brown and cooked through.
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Serve the pancakes immediately, or keep them warm in an oven preheated to 175 degrees F for up to 20 minutes. This will ensure they stay warm and fluffy until ready to serve.
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Enjoy with a drizzle of pure maple syrup, some Greek yogurt, or fresh berries.
Nutrition
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