Berry Sour Cream Pancakes

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  • 1 cup all purpose flour (type 00)
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 and 1/2 tablespoons sugar
  • 1/2 pinch of salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • zest of 1/2 lemon
  • 1/2 cup of fresh raspberries and/or blueberries


  1. In a bowl sift flour, baking powder, salt, sugar. Grab two other bowls and first separate the egg yolk from the white and place each in separate bowls. Add to the egg yolk milk, sour cream, vanilla, lemon zest. Then with a hand mixer beat the egg white till it forms into nice stiff peaks. Add flour to the egg yolk mixture and mix thoroughly. Slowly fold in the egg whites turning the batter from the outside edges of the bowl to the inside.
  2. Heat up a skillet over medium heat and drizzle some vegetable oil. This will create a beautiful crispy rim on the pancakes that is so good.
  3. Place batter with a large spoon into the pan and form into 4 inch circles.
  4. Then take the fresh raspberries and place onto the pancakes. I did some with raspberries and some with blueberries.
  5. Wait for bubbles to start appearing then flip over. You may have to play with the heat so the pancakes don't burn. Feel the center of the pancake for a light fluffy density.
  6. Now they are ready to serve with your favorite organic maple syrup, or a dollop of vanilla ice cream.
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