Who is ready for conference weekend?! We love being able snuggle up on the couch with a warm blanket and watch conference in the comfort of our own home. But not until after we have eaten one of our favorite breakfasts of all times, these homemade sour cream buttermilk pancakes. We love them because they are the copycat version of Penny Ann’s restaurant pancakes in Draper. Anyone been there? It is our favorite breakfast spot in all of Utah!
They take a little time to make, but they are so worth it! Fluffy, buttery, and topped with our homemade buttermilk syrup, it is an explosion of flavor in your mouth! Whenever we make these pancakes we have to make the homemade buttermilk syrup to go with it. The pancakes and syrup compliment each other, it has just become habit when we make these that we make the syrup too.
Anyway, I promise these pancakes will change your pancake making game. We don’t make pancakes any other way! Hope you can make these this weekend and enjoy watching Conference!
Sour Cream Buttermilk Pancakes
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Loading...Homemade sour cream buttermilk pancakes! Fluffy, buttery, and topped with our homemade buttermilk syrup, it is an explosion of flavor in your mouth! I promise these pancakes will change your pancake making game.
Ingredients
- 1 egg
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon melted butter
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon sugar
- additional butter for griddle
Instructions
Combine all wet ingredients in a medium size bowl.
Mix with whisk until blended.
Add all of the dry ingredients to the bowl.
Mix once with a large spoon or whisk, mix just until the ingredients are incorporated.
Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a 1/3 cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 5-6 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side.
Do not pat down.
The pancake is done when poked gently in the middle and the cake springs back.
Serve immediately with homemade buttermilk syrup.
Notes
1. Feel free to top with fresh fruit, powdered sugar, whipped cream, and other types of syrup. These pancakes taste great with everything! --- 2. Batter should be thick, not runny. --- 3. If you do not have buttermilk, a substitute will work just as well. I do just less than 1 cup of milk in a glass pyrex cup, and then add 1.5 TBLS white vinegar. Let it sit for a few minutes. Once curdled, it is ready to go! --- 4. These pancakes last in the fridge for 2-3 days after making. Great for freezing as well!
