Lemon-Sour Cream Pancakes - Kraft Recipes Top
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Lemon-Sour Cream Pancakes

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4 servings, 3 topped pancakes each

What You Need

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Make It

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  • Combine flour, sugar, baking soda and salt.
  • Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
  • 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.
  • Serve topped with blueberries and syrup.


Substitute fresh raspberries for the blueberries.


  • 4 servings, 3 topped pancakes each

Nutritional Information

Serving Size 4 servings, 3 topped pancakes each
Calories 300
Total fat 13g
Saturated fat 7g
Cholesterol 135mg
Sodium 520mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 26g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 8 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from Great for Sunday breakfast My best friend's favorite breakfast, and I honor his friendship whenever I have this breakfast.
Date published: 2017-07-10
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