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
Original recipe yields 4 servings
1/2 cup flour
3 Tbsp. sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup BREAKSTONE'S Sour Cream
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 cup fresh blueberries
1/4 cup maple syrup
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Let's Make It
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.
Start off your day with this quick-and-delicious entrée. Serve with a glass of fat-free milk.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 40g
Dietary Fibers 0.9863g
* Percent Daily Values are based on a 2,000 calorie diet.
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.