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A stack of pancakes on a white plate. There are strawberries on the plate. There is a fork with some of the pancakes on it.

The Best Strawberry Sour Cream Pancakes

flour and filigree
Light and fluffy with a burst of warm summer strawberries and a gorgeous richness from the full-fat sour cream. If you are a pancake lover these are a must try!
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 93 kcal

Ingredients
  

  • 1 cup milk 237 ml
  • ¼ cup full-fat sour cream 60 ml
  • 2 Tablespoons oil 30 ml
  • 1 egg
  • 2 Tablespoons sugar 30 ml
  • 1 Tablespoon baking powder 15 ml
  • ¼ teaspoon salt 1.75 ml
  • 1 cup all-purpose flour 125 g
  • ½-¾ cup diced strawberries or 5-6 large berries
  • butter or oil for frying

Instructions
 

  • In a large bowl mix together the milk, sour cream, egg, and oil.
  • Sprinkle over top the baking powder, salt, sugar, and flour.
  • Mix until just combined.
  • Fold in the diced strawberries.
  • Preheat a griddle or skillet to medium-low heat.
  • Add a light layer of butter or oil to the pan to stop the batter from sticking.
  • Add about ⅓ cup (80 ml) of batter to the pan.
  • Allow to cook until the sides just start to set and you see bubbles breaking on the surface. When you slip a spatula under the pancake it should hold together.
  • Flip the pancake to the other side and cook for another 1-2 minutes or until lightly browned on both sides.
  • Continue with the rest of the batter until everything is used up.
  • Serve immediately with butter and maple syrup or with you favourite topping!
Keyword breakfast, brunch, kid-friendly, kidscancook