Strawberry Sour Cream Pancakes
Raise your hand if you made pancakes using boxed pancake mix for years and years…Hello!
I totally get it. I mean, box mixes are convenient, and they taste pretty good.
But when I really committed myself to becoming a better cook, I pushed myself to learn how to make as much from scratch as possible. I wanted to get away from the pre-packaged mixes, sauces, and even spice blends.
It wasn’t just for the pride of being able to say “it’s all made from scratch,” either. Unfortunately, many (though not all) packaged/processed food items tend to contain extra and unnecessary ingredients to help preserve their flavor, shelf life, and color.
Since I’m not so keen on eating foods that contain lots of preservatives, added colors, and artificial flavors, I resigned myself to make as much of my food from scratch as I could. What I learned was that it wasn’t that much extra work in the end.
Cue, from-scratch pancakes! One of my all-time favorite breakfast items.
They’re a notch more involved than crepes, but not much. Basically, they just need a leavener to help them puff up, unlike crepes which are totally thin and flat.
Leaveners are the ingredients that enable baked goods to rise, FYI. Yeast, baking soda, baking powder, etc. all fit the bill for leaveners. For this recipe, we’re using baking powder. It will react with the liquid and get to work puffing up our pancakes.
The first test-run of this recipe was kind of a mess. My batter was on the runny side and the pancakes just fell apart with each and every flip. #notgood
So, I went back to my recipe notes, made a few adjustments, and voila! Perfectly sturdy, but not dry at all, Strawberry Sour Cream Pancakes ready for you to make on a lovely Saturday morning.
This recipe veers from the traditional plain pancake in 3 ways.
- I use homemade oat flour. (Don’t worry! All I did was put 1 1/2 cups of old-fashioned oats in my little countertop blender and pulsed it until it became a flour. Easy peasy! You can totally use a food processor for this step if you’ve got one.)
- I added ¼ cup of sour cream to the batter. (Sour cream is my go-to condiment. I pretty much add it to everything. Ask anyone I’ve ever lived with.) The sour cream keeps these pancakes moist and adds a subtle tangy flavor.
- I stir in one full cup of chopped fresh strawberries. (On my first go of these, I tried to use frozen strawberries, completely forgetting that they defrost as they cook and add lots of water to the pancakes. Soggy Pancakes = No Thanks! Use fresh strawberries for the best results.)
Other than those tweaks, it’s just your basic pancake recipe. I toss all my dry ingredients into a bowl and mix them together. Then I mix the wet ingredients together in a separate bowl, and pour them into the bowl of dry ingredients. I mixed the two until I had a nice, medium thick batter and then I threw in my chopped, fresh strawberries.
When I make pancakes, I tend to add just under a tablespoon of vegetable oil with each new batch in the pan. I realize it may seem like a lot of extra oil, but the pancakes get those nice crispy edges. Also, that’s how my grandma always made them for us, and I LOVED THEM. You don’t have to add more oil to the pan between each batch, but you do if you want crispy edges. (For the record, you want crispy edges. ;))
Are you up for trying pancakes with oat flour, sour cream, and strawberries?
I hope so!
Strawberry Sour Cream Pancakes
Plain ol' pancakes get a berry fun makeover in this recipe.
- 1 1/2 C. Oat Flour (I pulsed 1 1/2 cups of old fashioned oats in my counter top blender until it had a flour-like consistency.)
- 2 tsp. Baking Powder
- 1 TBS. Granulated Sugar
- 1/2 tsp. Salt.
- 1/2 C. Milk (I used almond milk because that's what I always have at home.)
- 2 Eggs
- 1 tsp. Vanilla
- 1/4 C. Sour Cream
- 1 C. Fresh Strawberries Diced
- 2-5 TBS Oil (Vegetable, Canola, or Coconut oil would be best. Adjust amount depending on what you need for frying.)
In a mixing bowl, add the dry ingredients (oat flour, baking powder, sugar, & salt).
2) In another bowl, mix together the wet ingredients (milk, eggs, vanilla, & sour cream.)
3) Add the wet ingredients to the dry ingredients, and mix until just incorporated. (Do your best not to over mix!)
4) Add the diced strawberries and stir gently to distribute throughout the batter.
5) Add about 1 TBS of oil to a frying pan or skillet and heat over medium/ medium-high heat. Tilt the pan around to ensure the oil coats the bottom of the pan. Using a 1/4 cup measure, scoop out the batter, and carefully pour into the pan. I typically cook three at a time in my large frying pan.
6) Cook the pancakes on the first side until you see small bubbles forming in the center and a few around the edge. Then you know it's time to flip! Once you flip the pancake, cook for another 2-3 minutes or until completely cooked through. Remove the pancakes from the pan to cool. Repeat steps 5 & 6 until you've used all your batter.
7) Serve with maple syrup, or powdered sugar, or more fresh strawberries and sour cream. Enjoy!