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  • 1 cups all-purpose flour
  • 3 teaspoons sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 pinch ground nutmeg
  • ½ cup sour cream (full fat) plus extra for serving
  • ½ cup milk
  • 1 large egg
  • 1 tablespoons vegetable oil
  • 1 tablespoons butter melted, plus additional for cooking pancakes
  • ½ teaspoon vanilla extract


  • Preheat oven to 200°F
  • Mix together flour, sugar, baking soda, salt, cinnamon & nutmeg in a large mixing bowl.
  • In a separate bowl, whisk together the sour cream, milk, egg, oil, melted butter, and the vanilla extract then whisk into the flour mixture until the flour is just moistened. Lumps are fine.
  • Brush a large skillet with melted butter and heat over medium heat until hot.
  • Working in batches, using an ice cream scoop or quarter cup measurein cup, pour the batter into skillet and cook until bubbles appear on the surface of the pancake. Flip and cook the other side for about a minute or until golden.
  • Transfer to a baking sheet and keep warm in the oven. Lightly butter skillet between batches.
  • As the batches are done, add them to an oven-safe dish and keep in the oven until ready to serve.
  • Serve pancakes with warm syrup & topped with a dollop of sour cream if desired

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