Follow this Sour Cream and Chocolate Pancake recipe for a tasty breakfast option! This Sour Cream and Chocolate Pancake Recipe is fun, easy and delicious.
What You Need
Original recipe yields 4 servings
1 cup flour
1 oz. BAKER'S Bittersweet Chocolate, finely chopped
1 Tbsp. sugar
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup milk
2 Tbsp. oil
1/2 tsp. vanilla
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Let's Make It
Mix first 5 ingredients in medium bowl.
Beat egg, sour cream, milk, oil and vanilla with whisk until blended. Add to flour mixture; mix well.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Serve with your favorite cut-up fresh fruit, jam or jelly or maple-flavored pancake syrup.
Omit chocolate and sprinkle batter, once ladled on griddle, with a handful of blueberries or banana slices. Cook until bubbles form on tops, then turn over to brown other sides.
Substitute whole wheat flour for all or some of the flour.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 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.