Separate the egg yolk and egg white. In a small bowl, beat the egg white until peaks form.

In a medium bowl, stir together sour cream, honey, 2 Tablespoons butter and vanilla. Add milk and egg yolk and stir again until well combined.

In a large bowl, sift together the both flours, baking powder, baking soda and salt.

Add sour cream mixture to dry ingredients and mix well. Add beaten egg white and stir.

Melt butter for frying in a fry pan or on a griddle set at medium heat.

Pour batter onto hot surface in 1/2 cup amounts to make each pancake. Cook until bubbles appear on surface and edges are dry. Flip and cook 1 to two minutes until golden brown.

Add more butter as needed to cook all pancakes.

Serve with warm maple syrup.


Sour cream adds a tanginess to these pancakes that's reminiscent of buttermilk (but different). Honey adds sweetness. Beating the egg whites separately makes them light and fluffy.

Mr Breakfast would like to thank AnaLola for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Jenni

Rating (out of 5):

The serving size in this recipe is incorrect. I doubled it to make breakfast for my family of 7. Doubled, it made enough pancakes to feed a small army. We had 2 days worth of pancakes.

Comment submitted: 4/22/2013 (#15740)



From joyful

Rating (out of 5):

Absolutely delicious! They cook up very nicely and the flavor is scrumptious!

Comment submitted: 7/25/2009 (#8454)

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