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Pioneer Woman Sour Cream Pancakes Recipe

This recipe for Pioneer Woman Sour Cream Pancakes, which only takes 15 minutes to make, is a tasty and simple treat for the morning. They are made with a homemade blueberry sauce to go along with them, and the sour cream pancakes are produced with only a few basic ingredients; as a result, they are airy and fluffy, making them ideal for any morning.

Pioneer Woman Sour Cream Pancakes
Pioneer Woman Sour Cream Pancakes

Why You’ll Love This Recipe

Making sour cream pancakes and topping them with blueberry sauce is a quick and easy morning option. The blueberry sauce is a great complement to the pancakes’ airy texture.

To sum it all up, this is the finest pancake recipe there is, and it only takes 30 minutes to make.

The blueberry sauce is produced by boiling fresh blueberries with lemon juice, zest, and a thickener before serving it over pancakes. Also, you may use it to top a fantastic french toast casserole.

Pioneer Woman Sour Cream Pancakes Ingredients

  • Leavening Agents. The use of baking powder and soda contributes to the airiness and lightness of the pancakes.
  • Eggs. Eggs are essential for providing structure to the pancakes as well as binding the other ingredients together.
  • Milk. You should use whole milk if you want the texture to be creamier, but otherwise, you may use whatever you have in the refrigerator.
  • Sour Cream. The addition of sour cream to the batter gives the pancakes a taste that is more reminiscent of cream cheese and also adds moisture. Either ordinary sour cream or fat-free sour cream can be used in this recipe.
  • Lemon & Vanilla. The sweetness of the pancakes is mellowed out a little by the lemon zest and vanilla.
  • Sugar. To get the desired level of sweetness in the pancakes, granulated sugar should be used.
  • Flour. For the very best results, you should make these pancakes with all-purpose flour.
  • Butter. To enhance the flavor and browning of the batter, melted butter is added after it has been prepared.
  • Blueberry Sauce. Fresh blueberries, butter, lemon juice, lemon zest, water, sugar, and cornstarch are used to make the blueberry sauce, which is then thickened with cornstarch.

Ingredients Substitutions:

  • Sour Cream. If you don’t have any sour cream on hand, you may replace it with 1 cup of buttermilk, Greek yogurt, or crème Fraiche.
  • Blueberries. The use of frozen blueberries is acceptable in the absence of fresh ones; however, they must be thawed before being put to use. You might also use another berry, such as strawberry, raspberry, or blackberry.
  • Lemon. If you don’t have lemon, you may use lime or grapefruit.
  • Baking Soda And Baking Powder. These are essential to any pancake recipe worth its salt if you want your pancakes to rise to the heavens on a cloud of fluffy air. You may use 4 teaspoons of baking powder for the baking soda in the recipe.

How To Make Pioneer Woman Sour Cream Pancakes

To make the blueberry sauce:

  • Mix the lemon juice and cornstarch with a fork in a small glass or dish until smooth, then put aside.
  • In a medium saucepan, combine the blueberries, lemon zest, sugar, and water. Bring the water to a boil in a saucepan over high heat.
  • Reduce the heat to low, pour in the lemon juice/cornstarch combination, and cook and stir until the sauce thickens slightly. Remove from the heat and put aside.

To make the pancakes:

  • In a large mixing basin, combine the flour, sugar, baking soda, baking powder, and salt.
  • Whisk together the sour cream, milk, egg, vanilla, lemon zest, and melted butter in a separate basin, then fold into the flour mixture until mixed.
  • Brush butter into a large nonstick skillet over medium heat. When the skillet is heated, put the pancake batter into it with a 1/4 cup measuring cup.
  • Cook until bubbles develop on the top and the bottom is golden brown, then turn over and cook for another 1 minute – keep the cooked pancakes warm in a warm oven. Continue to grease the skillet gently before cooking the next pancake.
  • Before serving, top with several spoonfuls of blueberry sauce.
Pioneer Woman Sour Cream Pancakes
Pioneer Woman Sour Cream Pancakes

What To Serve With Sour Cream Pancakes?

Typically, sour cream pancakes are part of a heartier breakfast spread that also includes eggs, meat, and potatoes. However, they are also delicious when eaten on their own. Examples of fantastic choices include:

  • Bacon. Bacon can be prepared in a variety of ways, and the crispy bits are a wonderful complement to these light pancakes. Candied bacon, made by coating the bacon in maple syrup both before and after cooking, is a delicious treat.
  • Choices In Sweet Endings. You can turn this into a proper dessert by serving it with whipped cream, sliced bananas, and your preferred syrup.

Recipe Variations

Creativity is encouraged while making pancakes because there are so many different taste combinations that can be achieved by just adding the toppings of your choice to the batter. Here are a few concepts to consider:

  • Mix with some chocolate chip pieces. If you want to make wonderful chocolate chip pancakes, add a half cup of chocolate chips to the batter.
  • Dates and raisins. After rehydrating the raisins by soaking them in hot water for five minutes, add them to the batter along with one cup of chopped dates.
  • Add nuts. The batter should have one cup of chopped nuts of your choosing mixed in with it. Cashews and almonds are both excellent choices here.

How To Store Sour Cream Pancakes?

  • In The Fridge. The sour cream pancakes may be stored in the refrigerator for up to three days; simply place any leftover pancakes and sauce in separate containers that are airtight and place them in the refrigerator.
  • In The Freezer. Pancakes made with sour cream can be stored in the freezer for up to two months; however, you must ensure that the pancakes and the sauce are stored in separate airtight containers.
  • To Reheat. Reheating the sour cream pancakes in a toaster oven or oven that has been warmed to 250 degrees Fahrenheit for five to eight minutes will produce the finest possible results. It is also possible to reheat them in the microwave for one minute, or in a frying pan with butter that has been melted until they are completely hot again.
Pioneer Woman Sour Cream Pancakes
Pioneer Woman Sour Cream Pancakes

Why Aren’t My Sour Cream Pancakes Light And Fluffy?

Overworking the batter and letting the batter sit for some time after mixing are the major causes of thick pancakes. You can get the greatest results by combining the dry and wet components right before cooking.

Can I Use A Different Type Of Flour?

Pancakes are best made using all-purpose flour, but other options include whole wheat flour and gluten-free flour blends. It’s important to remember that using a different kind of flour can alter the pancakes’ texture.

Recipe Tips

  • Dairy Products. Before beginning to combine, take the egg and the sour cream out of the refrigerator and allow them to come to room temperature on their own. The incorporation of dairy products at room temperature is superior to their incorporation directly from the refrigerator.
  • Leavening Agents. The use of baking powder and soda contributes to the airiness and lightness of the pancakes. If you use too much, the pancakes will have a harsh taste. Be careful not to use too much.
  • Fresh Is Best. Fresh blueberries are preferable for making the blueberry sauce, although frozen berries can be used in a pinch. Before putting them in the saucepan, you should defrost them if you are using frozen ingredients.
  • Be Careful Not To Overwork The Batter. Stir the dry ingredients in a separate bowl, then add the wet components to the dry ingredients and mix until just incorporated. If you mix the batter for the sour cream pancakes for too long, the pancakes will be tough.
  • Use A Nonstick Skillet. A skillet that does not stick is essential for making excellent pancakes that do not fall apart when they are flipped over and do not stick to the pan. Make it a habit to grease the frying pan with butter before cooking each pancake.

Try More Recipes:

Pioneer Woman Sour Cream Pancakes Nutrition Facts

Amount Per Serving

  • Calories 301.4
  • Total Fat 7.7g
  • Saturated Fat 3.8g
  • Cholesterol 87.8mg
  • Sodium 597.5mg
  • Potassium 285.9mg
  • Total Carbohydrate 51.3g
  • Dietary Fiber 5.8g
  • Sugars 6.2g
  • Protein 11.3g
  • Vitamin A 18.1%
  • Vitamin C 4.5%
  • Calcium 32.2%
  • Iron 10.7%

Nutrition Facts Source: Source

Pioneer Woman Sour Cream Pancakes

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:10 servingsCalories:301.4 kcal Best Season:Available

Description

This recipe for Pioneer Woman Sour Cream Pancakes, which only takes 15 minutes to make, is a tasty and simple treat for the morning. They are made with a homemade blueberry sauce to go along with them, and the sour cream pancakes are produced with only a few basic ingredients; as a result, they are airy and fluffy, making them ideal for any morning.

Ingredients

    For the blueberry sauce:

  • For the pancakes:

Instructions

    To make the blueberry sauce:

  1. Mix the lemon juice and cornstarch with a fork in a small glass or dish until smooth, then put aside.
  2. In a medium saucepan, combine the blueberries, lemon zest, sugar, and water. Bring the water to a boil in a saucepan over high heat.
  3. Reduce the heat to low, pour in the lemon juice/cornstarch combination, and cook and stir until the sauce thickens slightly. Remove from the heat and put aside.
  4. To make the pancakes:

  5. In a large mixing basin, combine the flour, sugar, baking soda, baking powder, and salt.
  6. Whisk together the sour cream, milk, egg, vanilla, lemon zest, and melted butter in a separate basin, then fold into the flour mixture until mixed.
  7. Brush butter into a large nonstick skillet over medium heat. When the skillet is heated, put the pancake batter into it with a 1/4 cup measuring cup.
  8. Cook until bubbles develop on the top and the bottom is golden brown, then turn over and cook for another 1 minute – keep the cooked pancakes warm in a warm oven. Continue to grease the skillet gently before cooking the next pancake.
  9. Before serving, top with several spoonfuls of blueberry sauce.

Notes

  • Dairy Products. Before beginning to combine, take the egg and the sour cream out of the refrigerator and allow them to come to room temperature on their own. The incorporation of dairy products at room temperature is superior to their incorporation directly from the refrigerator.
  • Leavening Agents. The use of baking powder and soda contributes to the airiness and lightness of the pancakes. If you use too much, the pancakes will have a harsh taste. Be careful not to use too much.
  • Fresh Is Best. Fresh blueberries are preferable for making the blueberry sauce, although frozen berries can be used in a pinch. Before putting them in the saucepan, you should defrost them if you are using frozen ingredients.
  • Be Careful Not To Overwork The Batter. Stir the dry ingredients in a separate bowl, then add the wet components to the dry ingredients and mix until just incorporated. If you mix the batter for the sour cream pancakes for too long, the pancakes will be tough.
  • Use A Nonstick Skillet. A skillet that does not stick is essential for making excellent pancakes that do not fall apart when they are flipped over and do not stick to the pan. Make it a habit to grease the frying pan with butter before cooking each pancake.
Keywords:Pioneer Woman Sour Cream Pancakes, Sour Cream Pancakes
Nutrition Facts

Servings 10


Amount Per Serving
Calories 301.4
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 3.8g19%
Cholesterol 87.8mg30%
Sodium 597.5mg25%
Potassium 285.9mg9%
Total Carbohydrate 51.3g18%
Dietary Fiber 5.8g24%
Sugars 6.2g
Protein 11.3g23%

Vitamin A 18.1%
Vitamin C 4.5%
Calcium 32.2%
Iron 10.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.