Imagine waking up to a plate of cloud-like pancakes so incredibly creamy and light that they practically melt in your mouth! These aren't your ordinary breakfast pancakes - they're a game-changing culinary experience that transforms a simple morning meal into a gourmet delight. With a secret ingredient of tangy sour cream and topped with vibrant fresh fruits, these pancakes are about to become your new weekend breakfast obsession that will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 2 tablespoons melted butter
- Fresh fruit for topping
Instructions
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together thoroughly to ensure even distribution of leavening agents.
- In a separate medium bowl, mix the wet ingredients: sour cream, eggs, and melted butter. Whisk until smooth and well combined, creating a creamy base for the pancake batter.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined. Be careful not to overmix; some small lumps are okay. Overmixing can lead to tough, dense pancakes.
- Let the batter rest for 5 minutes to allow the flour to absorb moisture and the leavening agents to activate, which will help create fluffy pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray to prevent sticking.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look slightly dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown. Repeat with remaining batter.
- While cooking pancakes, prepare the fresh fruit topping by washing and slicing your chosen fruits. Suggested fruits include strawberries, blueberries, raspberries, or a mixed fruit medley.
- Serve pancakes warm, stacked on a plate, and generously topped with the fresh fruit. Optional: drizzle with maple syrup or dust with powdered sugar for extra sweetness.
Tips
- Temperature is Key: Ensure your skillet is at medium heat - too hot will burn the outside while leaving the inside raw, too cool will result in pale, soggy pancakes.
- Resting the Batter Matters: Don't skip the 5-minute resting period. This allows the flour to hydrate and creates a more tender pancake texture.
- Mixing Technique: Gently fold wet and dry ingredients. Lumpy batter is your friend - overmixing leads to tough pancakes.
- Perfect Flipping: Wait for bubbles to form and edges to look dry before flipping. This ensures a golden, evenly cooked pancake.
- Keep Pancakes Warm: If cooking in batches, place finished pancakes on a baking sheet in a low oven (200°F) to keep them warm and fluffy while you complete the entire batch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 9g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
