Gluten Free Sour Cream Pancakes
These gluten free sour cream pancakes are ridiculously easy to make and 100% foolproof. They're fluffy and taste a lot like a diner pancake, but have a deliciously distinct flavor that will have everyone asking for the recipe.
Servings 2 servings
Equipment
Ingredients
- 1 cup full-fat sour cream
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ cup gluten free flour see notes
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a medium bowl, whisk eggs until smooth.
- Whisk in sour cream, vanilla, and sugar.
- Add gluten free flour, baking soda, and salt and whisk just until combined. Be careful not to overmix!
- The batter should slide off a spoon fairly easily.
- Preheat a griddle over medium-low heat.
- Melt a good amount of butter on the griddle and pour by ¼ cup servings, leaving several inches between because the pancakes will spread.
- Cook pancakes until bubbles form and then pop on the surface, then flip and cook for another 30-60 seconds.
- Serve with my family's favorite buttermilk syrup, whipped cream and berries, or classic butter and maple syrup.
Notes
Flour
Bob's Red Mill 1:1 flour works great in this recipe. Buckwheat flour also works. If you use a gluten free flour with a higher xanthan gum content such as Cup4Cup, you might need to reduce the flour by a tablespoon.
Altitude
I made this recipe at about 5,000 feet. If you're closer to sea level, you may need to add another ¼ teaspoon baking soda.
Butter the griddle
For the best color and flavor, butter the griddle generously before adding batter.