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

2015-07-27 14:16:29

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.

By Ree Drummond

Adapted from The Pioneer Woman

Adapted from The Pioneer Woman

Florida Girl Cooks http://floridagirlcooks.com/