Good Old Fashioned Pancakes
Servings Prep Time
14Pancakes 10minutes
Servings Prep Time
14Pancakes 10minutes
  • 3 large eggs, separated
  • 1cup full-fat sour cream
  • 3tbs whole milk
  • 3tbs dark brown sugar
  • 1/2tsp salt
  • 1/2tsp vanilla extract
  • 2tsp baking powder
  • 2/3cups all purpose flour(+ 2 tbs )
  • 4tbs butter, for the pan
  • maple syrup, for serving
  1. In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
  2. In a separate large bowl add flour.
  3. Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don’t worry if there’s a lot of clumps left.
  4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
  5. With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
  6. Melt 1 tablespoon of butter in a large skillet over medium heat.
  7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don’t blend together.
  8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  9. Top pancakes with syrup, butter, and blueberry applesauce, and anything else your heart desires! (recipe for applesauce coming soon)!
Recipe Notes

Adapted From: Baker by Nature