SOUR CREAM GLUTEN-FREE PANCAKES

September 16, 2014
sour cream gluten-free pancakes, pancakes, breakfast

Gluten Free Sour Cream Pancakes…almost sounds too good to be true right? I’m here to tell you that if you’ve been searching high and low for the perfect, melt-in-your-mouth, delectable gluten free pancakes…your search is now over. I originally got a hold of Ree Drummond’s (Pioneer Woman’s) Edna Mae Sour Cream Pancakes and swapped our the all-purpose flour for gluten free oat flour. I also increased the ingredients to make enough for my hubby, our hungry boys, and myself. WOWEE!!! This is the bomb! Enjoy these sour cream gluten-free pancakes with loads of butter and the highest grade maple syrup you can get your hands on!

Sour Cream Gluten-Free Pancakes

Ingredients

2 servings

1 cup Sour Cream
7 Tablespoons gluten free oat flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving

6 Servings

3 cup Sour Cream
1 1/3 cups gluten free oat flour
6 Tablespoons Sugar
3 teaspoon Baking Soda
1.5 teaspoon Salt
6 whole large eggs
1.5 teaspoon Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving

Prepare

1. In a small bowl, whisk together eggs and vanilla. Set aside.
2. In a separate small bowl, stir together flour, sugar, baking soda, and salt.
3. In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don’t overmix.) Whisk in the egg mixture until just combined.
4. Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle.
5. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

Sour Cream Gluten-Free Pancakes
Serves 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 servings
  2. 1 cup Sour Cream
  3. 7 Tablespoons gluten free oat flour
  4. 2 Tablespoons Sugar
  5. 1 teaspoon Baking Soda
  6. 1/2 teaspoon Salt
  7. 2 whole Large Eggs
  8. 1/2 teaspoon Vanilla Extract
  9. Butter, For Frying And Serving
  10. Warm Syrup, For Serving
  11. 6 Servings
  12. 3 cup Sour Cream
  13. 1 1/3 cups gluten free oat flour
  14. 6 Tablespoons Sugar
  15. 3 teaspoon Baking Soda
  16. 1.5 teaspoon Salt
  17. 6 whole large eggs
  18. 1.5 teaspoon Vanilla Extract
  19. Butter, For Frying And Serving
  20. Warm Syrup, For Serving
Instructions
  1. In a small bowl, whisk together eggs and vanilla. Set aside.
  2. In a separate small bowl, stir together flour, sugar, baking soda, and salt.
  3. In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
  4. Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle.
  5. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
  6. Serve with softened butter and syrup.
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Florida Girl Cooks http://floridagirlcooks.com/
sour cream gluten-free pancakes, pancakes, breakfast

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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