Since it is the last day of National Pancake Month, why not share my absolute favorite pancakes!?
These are my son’s favorite pancakes…
My husband’s favorite pancakes…
My favorite pancakes…
and soon to be YOURS! 🙂
I know, I know, that is a lot of love for pancakes, but what is not to love about such a yummy, simple, beautiful and round edible morsel?
I made these for my son. It was about an hour after breakfast and he came running to me in the kitchen asking for pancakes… So what is a mom to do but whip them up!? I made him a ton of small pancakes (perfect toddler pancakes by the way) and he ate 10. Literally ate ten of these mini-pancakes.
This recipe is originally from The Pioneer Woman and I have adapted her Edna Mae’s Sour Cream Pancakes to make our own favorite pancake. Now if you make these EXACTLY like she does you will not be disappointed. But I will share the recipe I have adapted from hers.
- 2 cups of sour cream*
- 4 eggs
- 1 teaspoon Vanilla Extract
- 1 cup whole wheat flour
- 1/4 cup ground flax seed
- 2 teaspoons of baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Salt
* If I don’t have all the sour cream, I will use greek yogurt mixed in with the sour cream
1. In a medium bowl, whisk together sour cream, eggs and vanilla until very evenly combined. Set aside.
2. In another bowl, mix together the flour, flax seed, baking soda, cinnamon, and salt.
3. Combine your wet and dry ingredients until just combined but don’t over-mix.
4. Heat up a griddle or large skillet. You can use an oil spray, butter, or coconut oil to grease your skillet, but I have found that they do very well without needing a ton of fat if you have a good non-stick surface to cook your pancakes. They are delicious no matter what you use, but butter is my favorite – they taste divine. Can pancakes taste divine?
What I like about these pancakes is that they stay soft and are moist, they are NOT cakey and thick. A huge glass of milk may accompany these, but it is not necessary in order to get these pancakes down. The Pioneer Woman adds a bit of sugar to her recipe, but I leave it out because my toddler loves them without anything on them, so I don’t want to add extra sugar if he does not care whether it is there or not. I tend to prefer a little more of a “wheaty/nutty” flavor so use whole wheat flour, but white flour works great and tastes great too. These pancakes seem to be very forgiving which is nice.
Like I said, I made these for my son (toddler) and while I was at it, I made them all small so I could freeze him some. They freeze VERY well. I like to be able to have some on hand because they are such an easy snack. He likes them totally plain or with peanut butter. So into the freezer a container went! Im sure sure how long they will last, but it will prevent me from having to make them on the fly for a couple days!