sour milk pancakes recipe

Written ByJenny Smyth Posted on
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The Best sour milk pancakes recipe

I’ve been making sour milk pancakes for years, and they’re still a favorite in our household. My kids love them, and they’re a staple at family gatherings. The recipe is simple, yet the results are always impressive.

The key to this recipe is using buttermilk instead of regular milk, which gives the pancakes a tangy flavor and a moist texture. I like to serve them with fresh fruit or syrup, but they’re also great on their own. This recipe is perfect for a quick breakfast or brunch, and it’s also a great way to use up leftover buttermilk.

The health benefits of this recipe are numerous – it’s high in protein, low in fat, and made with wholesome ingredients. Plus, the acidity in the buttermilk helps to break down the phytates in the flour, making the nutrients more easily absorbed by your body. I’ve made this recipe countless times, and I’ve never gotten tired of it.

My family always requests it when we have guests over, and it’s a surefire hit at potlucks and other gatherings. The best part about this recipe is that it’s incredibly versatile – you can add in nuts, seeds, or dried fruit to give it extra texture and flavor. I like to use this recipe as a base and then add in different mix-ins depending on what we have on hand.

It’s a great way to get creative in the kitchen without having to think too hard about what you’re making. One thing I love about this recipe is that it’s easy to scale up or down depending on how many people you’re serving. Whether you need to feed a crowd or just want to make a small batch for yourself, this recipe is always up to the task.

Sour Milk Pancakes

4.7 from 1984 votes

Sour milk pancakes are a classic breakfast dish with a tangy twist. They are fluffy, delicious, and perfect for a hearty morning meal.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Batter

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups sour milk
1 egg
3 tbsp butter, melted

👨‍🍳Directions

1In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
2Whisk until well mixed.
3Make a well in the center of the dry ingredients and pour in the sour milk, egg, and melted butter.
4Stir until the mixture is smooth and no lumps remain.
5The batter should have a thick consistency.
6Heat a lightly oiled griddle or frying pan over medium-high heat.
7Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
8Brown on both sides.
9Cook until bubbles form on the surface and the edges look set.
10Flip and cook until golden brown and cooked through.
11Serve the pancakes warm with your choice of syrup, fresh fruit, or butter.
12Enjoy your sour milk pancakes while they are hot.

🔧Equipment

Mixing bowl
Whisk
Non-stick skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 7g

📝Notes

Tips: To sour milk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using. You can also use buttermilk as a substitute for sour milk.

This recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just want something quick and easy for breakfast.

The best part about sour milk pancakes is that they’re incredibly versatile – you can add in different mix-ins depending on what you have on hand.

Plus, they’re easy to make ahead of time and reheat later if needed.

❓ Frequently Asked Questions About Sour Milk Pancakes

1. What is sour milk?

Sour milk refers to buttermilk that has not been pasteurized or homogenized, which means it retains its natural acidity and nutritional value.

2. Can I substitute regular milk for buttermilk?

Yes, but keep in mind that using regular milk will change the flavor and texture of the pancakes slightly.

3. How do I store leftover pancakes?

You can store leftover pancakes in an airtight container in the fridge for up to three days or freeze them for up to two months.

4. Can I reheat frozen pancakes?

Yes, simply thaw frozen pancakes at room temperature or reheat them in the microwave or oven until warm.

5. What are some good mix-ins for sour milk pancakes?

Some ideas include chopped nuts like walnuts or pecans, dried fruit like cranberries or cherries, or even chocolate chips for added flavor and texture.

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