Lemon-Sour Cream Pancakes
15 Min(s)
15 Min(s) Prep
Up your pancake game with our Lemon-Sour Cream Pancakes. Lemon-Sour Cream Pancakes have just the right amount of tangy zing to start off your day.
What You Need
Select All
4 servings
Original recipe yields 4 servings
1/2 cup flour
3 Tbsp. sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup sour cream
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 cup fresh blueberries
1/4 cup maple syrup
Let's Make It
1
Combine flour, sugar, baking soda and salt.
2
Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
3
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
4
Serve topped with blueberries and syrup.
Kitchen Tips
Tip 1
Substitute
Substitute fresh raspberries for the blueberries.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0.5g
Cholesterol 135mg
45%
Sodium 520mg
23%
Total Carbohydrates 40g
15%
Dietary Fiber less than 1g
4%
Sugars 26g
52%
Protein 7g
14%
Vitamin A
10%
Vitamin C
4%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings, 3 topped pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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