These simple and fluffy sour cream pancakes are delicious! They are easy to make and require little effort.

I love Saturday morning breakfast. It seems like the only day of the week where my family and I can sit down and enjoy our mornings together. Because I almost always have sour cream in my fridge, I make these pancakes often.

The secret to a fluffy pancake is to let the batter to sit for about 15 minutes on the counter-top or overnight in the fridge.

Ingredients:
1 cup milk
1/2 cup sour cream
1 egg, slightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 & 1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1. Whisk together the egg, sugar, milk, sour cream, butter and vanilla extract.

2. Combine the flour, baking powder, baking soda and salt in an separate bowl.

3. Add the flour mixture to the liquid mixture and whisk together until no large clumps remain. Let the batter sit for 15 minutes. You can even refrigerate it overnight and cook the next morning.



4. Heat a nonstick pan on medium/low heat. Spray with oil or melt a dab of butter in the pan. Add the batter and cook for about 2 minutes on each side.5. Serve immediately. Garnish with fresh fruit or just a simple drizzle of sticky maple syrup!

Feel free to customize the recipe and add fresh fruit or nuts into the batter; I can picture how delicious it will taste with the addition of blueberries!
Recipe type: Breakfast
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

INGREDIENTS
1½ cup all-purpose flour
1 cup milk
½ cup sour cream
1 egg, slightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

INSTRUCTIONS
Whisk together the egg, sugar, milk, sour cream, butter and vanilla extract.
Combine the flour, baking powder, baking soda and salt in an separate bowl.
Add the flour mixture to the liquid mixture and whisk together until no large clumps remain. Let the batter sit for 15 minutes. You can even refrigerate it overnight and cook the next morning.
Heat a nonstick pan on medium/low heat. Spray with oil or melt a dab of butter in the pan. Add the batter and cook for about 2 minutes on each side.
Serve immediately. Garnish with fresh fruit or just a simple drizzle of sticky maple syrup!