SOUR CREAM PANCAKES – February 11 – National Hot Breakfast Month



  • 8 slices thick bacon
  • 4 eggs, separated
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons bacon grease or melted butter
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • Cooking spray
  • Maple syrup


  1. In a frying pan over medium heat cook the bacon until the consistency you like.
  2. Meanwhile place the egg whites in a medium bowl and the egg yolks in a separate medium bowl.  Add the sour cream, vanilla, bacon grease or butter to the bowl with the egg yolks.  Using a fork mix together until combined.
  3. In a large bowl add the flour, sugar, cornstarch, baking powder, baking soda and salt.  Using a fork mix together then add the sour cream mixture and mix well.
  4. Using a fork beat the egg whites for 2 minutes.  Pour into the large bowl and fold in.
  5. Spray the cooking spray in large pan that has a lid, place over medium-low to medium heat.  Once hot spoon about 2-3 tablespoons mixture into the pan, repeat until the pan is full of pancakes that are not touching.  Cook until browned on the bottom then flip, about 2-3 minutes.  Once the other side is browned, about 1-2 minutes flip again and place the lid on the pan.  Cook for 2 minutes and flip again and cook another 2 minutes.  Repeat until all of the batter has been used.
  6. Serve with 2 pieces of bacon, 3-4 pancakes, and maple syrup.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #SourCreamPancakes, #NationalHotBreakfastMonth

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