Fluffy Pancakes

“Thanks for a great tasting recipe.The first time I made them I added 1 teaspoon of almond extract which added a great flavor.The second time I made them, I had extra ripe bananas on hand so I mashed up one and added it along with some chopped walnuts to the recipe.Very tasty!This recipe is a keeper!”

“Meghann, I made these pancakes for breakfast this morning and they are wonderful! Light and as fluffy as promised with just the right amount of sweetness! I never would have thought of adding sour cream to pancake batter, but it proves to be a winner! I wouldn’t change a thing!”

“Awesome pancakes! i have made them several times and my family loves them. I use butter instead of salad oil and add cinnamon sometimes. Thanks for posting!”

“Holy naughty!This was my first time at making pancakes and these are amazing!Super easy!I did 3/4 cup whole wheat flour and the rest white and it was perfecto!Thanks so much for this recipe~”

“EXCELLENT RECIPE! Fluffiest pancakes I’ve ever made. My new favorite recipe.”

“We liked these!”

“I’ve been searching for a pancake recipe similar to my grandma’s pancakes growing up, and finally found them!These are the best pancakes, and I have now converted my entire family to them. They are so light and truly just soak up the syrup.They’re especially great with coconut syrup (search for recipe 43675), and are even great using whole wheat flour!”

“Unfortunately, this recipe didn’t work for me after two attempts.It may be due to altitude (I live at nearly 8,000 feet) but the batter was way too thin, spreading out on the pan and making the cakes flat.I finally added some extra flour & baking powder to the batter and that made them taller, but the sour cream kept the insides too moist for my preference — I like a bit drier, more springy/spongy texture.They did have a great flavor, but weren’t at all “fluffy”.”

“Fluffy and flavorful, I served these with crushed strawberries and whip cream on top, to family guests.They all agreed this is a definite 5 ***** recipe right here!”

“These pancakes were definitely fluffy! We enjoyed them very much, and they will become a regular on our breakfast menu! I particularly liked the addition of sour cream, and I think it made all the difference in the taste & texture. Thanks, Meghann! :)”

“These are great pancakes.Best I have ever made.”

“Yummy and fluffy!I used 1% milk, light sour cream, and subbed 1/2 cup of the flour with whole wheat flour and it was still light and tasty. 🙂 Even my boyfriend, who is picky about his pancakes liked them, saying in fact, they were sweet even before the maple syrup, so next time I may cut or skip the 1 tbsp of sugar. We’re keeping this in our brunch rotation!”

“I agree with all the reviews, these pancakes are fluffy and great tasting! They are good without anything on them, and with a small amount of jelly or jam on them.”

“I agree with all the rave reviews. These are great fluffy pancakes.I added some fresh blueberries .My one year old actually cried when they were gone – I guess I’ll have to make a double batch next time!”

“I’m giving this a 5 Star review because it has hands-down replaced all other pancake recipes in my house. Everyone LOVES it. I’ve gone from a Box Mix Maven to a Gourmet Chef overnight. Thank you Meghann for sharing your secret with us. The sour cream makes such a light fluffy pancake that isn’t flat – I HATE flat pancakes. Stacked high, and drizzled with syrup, this is a perfect addition to the breakfast table.UPDATE: I made a batch of these and then froze some of them.They’ve been wonderful even frozen. Just toss them into the microwave, and right before they are as hot as I like, I slather them in butter and add just a little syrup and back into the mic to finish heating. Everyone was surprised that they were frozen, but said they tasted just as good.Great OAMC idea! Thanks WondeMima :)”

“These are without a doubt the BEST pancakes I’ve ever had.Super fluffy and moist, and delicious!The only change I made was that I doubled the sugar to 2 tablespoons because I like a sweeter pancake.Also, I had to use turbinado sugar (all I had on hand), but it worked fine.Thanks…we’ll be making these again and again!”

“These are the BEST pancakes I’ve made in a long time…the sour cream really does give ’em a beautiful texture. I couldn’t make these fast enough, they were devoured. Thanks, we’ll be making these often”

“I was so excited to see sour cream in a recipe for pancakes. I tried them for the first time for a group of friends. I followed the recipe to a T. I was sooooo disapointed… They were flat not fluffy. For some reason they almost stayed raw/uncooked in the centers. I even tried a longer cooking time… that made crunchy outside and a gooey center…needless to say I madde my old fashioned cakes and wasted a bunch of ingredients=(“

“Yummy yummy yummy I gots love in mah tummy!!!!!!!!!”

“I stumbled upon this recipe whilst searching for different kinds of pancakes for OAMC use…I KNEW from the moment I saw the sour cream in the ingredients, that this one would be incredible…Sweet merciful heavens, the first delectable bite was nirvana…UPDATE: Having frozen some of the first batch, I hoped that they would survive the process and useable for OAMC…So recently I took some out of the freezer and popped them still frozen into the toaster…They were just as heavenly reheated as they were when made fresh! This one is going to the #1 position in my breakfast OAMC list…Thank you for posting this recipe! :-D”