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Sour Cream Mini Chip Pancakes

Course Breakfast


  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • large pinch of salt
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cups sour cream
  • 2/3 cup light cream, or more as needed
  • 1 1/4 teaspoons vanilla extract
  • 3/4 cup miniature semi-sweet chocolate chips
  • unsalted butter for griddle
  • Confectioners’ sugar for sprinkling
  • Maple syrup


  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  • In a medium bowl, whisk together eggs, egg yolk, melted butter, sour cream, light cream, and vanilla extract.
  • Pour wet ingredients over dry ingredients and add chocolate chips. Using a wooden spoon or spatula, stir together just until combines. Batter should be fairly thick. Add additional cream 1 tablespoon at a time if batter is too thick.
  • Heat a griddle or large nonstick skillet over medium-high heat. Wipe surface with butter and pour a scant 1/4 of batter onto griddle for each pancake. Cook until bubbles appear on top and flip.
  • Cook about 1 additional minute, or until set all the way through.
  • To serve, dust with confectioners’ sugar and serve with maple syrup.


Yield: 14-18 pancakes