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Fast and tasty
Pancakes on sour cream are fluffy without yeast, fast and delicious

Fluffy Sour Cream Pancakes (No Yeast)—Fast and Delicious

A quick, filling bite for you and your kids. Hot, tasty pancakes make a great breakfast for the whole family—they'll lift your spirits and keep you full until lunch. Fresh off the pan, they disappear in minutes. Everyone loves them, kids and adults alike. Give them a try!

Julia M.

Recipe author

Pancakes on sour cream are fluffy without yeast, fast and delicious

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Composition / ingredients

Servings:

Eggs

Sour cream

200

Sugar

Flour

200

Salt

Baking soda

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 30 % 16 g

Carbohydrates 57 % 30 g

293 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 15 min

Step 1:

Gather all the ingredients for these tasty, fluffy pancakes. Sift the all-purpose flour to aerate it—sifting always makes the finished pancakes softer and airier. Any size egg works. Use sour cream that's 15% or 20% fat. All the ingredients should be at room temperature, so the pancakes rise well as they cook.
Step 2:

Take the sour cream and eggs out of the fridge ahead of time so they can warm up. For the batter, combine the eggs with the sugar and whisk lightly. You can adjust the amount of sugar up or down to taste. I use farm-fresh eggs, which is why they're such a rich orange color.
Step 3:

Then add the sour cream to the bowl and mix it into the batter.
Step 4:

Gradually add the flour, combined with the baking soda and salt, mixing it into the batter. You may need a little more or less flour—go by the consistency.
Step 5:

The batter should be fairly thick.
Step 6:

A crêpe pan works well for these. Heat the pan until hot and brush it with a little vegetable oil. Drop the batter on by the spoonful and cook over low heat for 1–2 minutes per side.
Step 7:

The pancakes should brown on both sides. If the heat is too high, they'll burn on the outside before the insides cook through—so keep an eye on the heat.
Step 8:

Transfer the finished pancakes to a paper-towel-lined plate to blot off the excess oil.
Step 9:

These pancakes come out very tasty, tender, and fluffy—and with farm eggs they're a lovely golden yellow, too. They're delicious hot or cold. Serve them with sour cream, jam, or sweetened condensed milk. Enjoy!

You can also use kefir to make fluffy pancakes.
Here's an easy way to check whether the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're good to start frying.