Get ready to flip your breakfast routine upside down with these irresistible Sour Cream Mini Chip Pancakes! Bursting with flavor and delightfully fluffy, these pancakes are the perfect way to start your day or satisfy a sweet craving any time. With just a handful of simple ingredients, you can whip up a batch in no time that will have everyone coming back for seconds (or thirds!). Don’t miss out on the secret ingredient that makes these pancakes irresistibly moist and delicious—sour cream! Dive into this recipe and discover the joy of pancake perfection!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 large egg
- 1/2 cup mini chocolate chips
Instructions
- Gather all the ingredients: 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup sour cream, 1 large egg, and 1/2 cup mini chocolate chips.
- In a large mixing bowl, combine the dry ingredients: 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk them together until they are well blended.
- In a separate bowl, mix the wet ingredients: add 1 cup of sour cream and 1 large egg. Whisk them together until the mixture is smooth and fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Once the batter is combined, gently fold in 1/2 cup of mini chocolate chips, distributing them evenly throughout the batter.
- Preheat a non-stick skillet or griddle over medium heat. You can lightly grease the surface with cooking spray or a small amount of butter if desired.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Leave enough space between each pancake to allow for spreading.
- Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
- Remove the pancakes from the skillet and keep them warm in a low oven if necessary. Repeat the cooking process with the remaining batter.
- Serve the sour cream mini chip pancakes warm, topped with your choice of syrup, whipped cream, fresh fruit, or additional chocolate chips if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine; overmixing can lead to tough pancakes.
- Preheat Your Skillet: Ensure your skillet or griddle is properly preheated before pouring in the batter. A hot surface helps create that beautiful golden-brown crust.
- Use a Measuring Cup: For perfectly shaped pancakes, use a 1/4 cup measuring cup to pour the batter onto the skillet. This ensures even cooking and consistent sizes.
- Keep Them Warm: If you're making a large batch, keep the cooked pancakes warm in a low oven (around 200°F) while you finish cooking the rest.
- Customize Your Toppings: Get creative with your toppings! Try fresh berries, sliced bananas, or a drizzle of chocolate syrup to elevate your pancake experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
