For years, I have been extremely loyal to this Buttermilk Pancake Recipe. We have been flipping cakes almost weekly on Sundays since they seem to be Mini Whipped’s favorite food. Today, I got a little hankering to try something different.
This Cinnamon Sour Cream Pancake recipe has been in my recipe binder for at least 5 years and I have never made it. Matter-of-fact, it is the FIRST recipe in my three-ring binder so I see it every time I open the book. As I write this I realize just how absurd that is. I must have opened my binder of gathered recipes and glanced at this Cinnamon Sour Cream Pancake recipe over one-hundred times.
Why haven’t I made it before or discarded it? I think I was a little intimidated by separating the eggs and fluffing the whites separately. Not that the steps seem difficult, it just seemed like extra hassle and extra dishes to clean. I haven’t tossed it because the combo of ingredients always looked so promising. I copied this recipe from some cookbook and must say sorry to the anonymous cookbook author. It has been so long, I don’t remember who you are to give you credit.
When making these pancakes this morning, I realized that it would be easiest to let my Kitchen Aid do the work with the egg whites, while I prepared the rest of the recipe. It was really quite simple and the cloud-like cakes touched with fragrant cinnamon were well worth the effort.
Cinnamon Sour Cream Pancakes
Makes 8 4-inch pancakes
2 large eggs, separated
1 cup sour cream (light works just fine)
1 Tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 Tablespoon butter for cooking
Unsalted butter and pure maple syrup for serving
Beat the egg whites in a bowl until soft peaks form. Set aside. Whisk the egg yolks and sour cream together. Add the sugar and cinnamon and whisk until blended. Combine the flour, baking powder, and salt in a bowl. Stir the flour mixture into the batter then gently fold in the egg whites.
Melt the butter in a skillet or on a griddle. In batches, spoon the batter into the skillet and spread slightly, making a 4 inch pancake. Cook until small bubbles form and the bottom is light brown. Flip and cook the second side until golden. Keep warm until all pancakes are cooked and serve immediately with butter and pure maple syrup.
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February 2nd, 2009 at 8:35 pm
Those really do look delicious — I often find pancakes too heavy, so whipping the whites separately makes a lot of sense (though I’ve never tried it). So glad this recipe stayed in your notebook!
February 2nd, 2009 at 9:25 pm
Sour cream and cinnamon… in pancakes? I am enamored with the idea. Next Saturday’s breakfast menu is decided!
February 2nd, 2009 at 10:31 pm
yum!! i’m also enamored with the idea. i loove cinnamon!
February 5th, 2009 at 8:50 am
These cakes sound so delicious. It’s interesting that by just whipping egg whites the whole texture changes.
February 6th, 2009 at 9:05 pm
Holy rainy weekend with 1/2 a tub of sour cream in the fridge! I’m on it!
February 19th, 2009 at 11:27 pm
[...] When I veered away from my usual Buttermilk Pancakes and experimented with these Cinnamon Sour Cream Pancakes, I thought it was just a short recess from my habits. It turns out I am on a full-fledged pancake kick. Recently, I declared that I would work my way through every single pancake recipe found in my cookbooks. I tend to make such lofty claims and then get lured into a new obsessions before completing the mission. [...]
November 21st, 2009 at 3:40 pm
this is my new pancake recipe. yummy:) thank you!
July 27th, 2010 at 2:45 am
[...] from Whipped the blog: http://whippedtheblog.com/2009/02/01/fluffy-cinnamon-sour-cream-pancakes/. I ended up adding an extra pinch of cinnamon, some white chocolate chips, and pecans. Substituting [...]
July 28th, 2010 at 3:49 pm
This recipe is so great!
October 1st, 2011 at 8:20 am
This looks sooo delicious. And easy to make. I will have to try this soon. I think my family will love it. Thanks for sharing this great looking recipe.