The first time I made these fluffy pancakes, I realized I needed a recipe that was neither heavy nor fussy. That's how I ended up combining simple ingredients, without any hassle, but with a good result every time. I filled them with blackberry or blueberry jam, depending on what I had at home. I never noticed them left untouched, even when I make a double batch.
Quick Info
Total time: approx. 35-40 minutes
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Servings: 8-10 pancakes, depending on the pan
Difficulty: easy
Recipe type: dessert, also suitable as a snack
Ingredients
3 eggs
1/2 cup sour cream
250 ml milk
250 ml sparkling water
1 and 1/2 cups flour
a pinch of salt
vanilla sugar (to taste)
1 vanilla essence
jam for filling
fruits for decoration (blackberries or whatever you have on hand)
Preparation method
1. Break the eggs into a large bowl. Add a pinch of salt and the vanilla sugar. Whisk them well with a whisk until smooth.
2. Add the sour cream over the eggs and mix. Start adding the flour, alternating with the milk and sparkling water. Add a little of each and mix after each addition until you get a smooth batter without lumps. If you want thinner pancakes, add a little more sparkling water. If you want them thicker, add a little more flour.
3. When you have finished incorporating all the ingredients, add the vanilla essence. Mix gently.
4. Heat a non-stick pan over medium heat. I didn't feel the need to grease the pan, but if you have a pan that sticks, add a splash of oil or butter, just at the beginning.
5. Pour the batter with a ladle, just enough to cover the bottom of the pan in a thin layer. Let it cook for about 1 minute, until bubbles appear on the surface and the edges start to lift. Flip the pancake with a wide spatula and cook for a few more seconds on the other side.
6. Repeat the same with the remaining batter, mixing the composition in the bowl from time to time.
7. After you finish cooking, fill the pancakes with your choice of jam. I usually put blackberry or blueberry jam after they cool a bit.
8. For decoration, sprinkle some fresh berries on top if you have them on hand.
Why I make this recipe often
These pancakes always turn out fluffy and don’t require much time or effort. The sour cream makes the batter creamier. They are easy to adapt if you have guests or want to make them for kids. If there are leftovers, you can fill them the next day.
Tips and variations
Tips
If you notice the batter thickening as you use it, add a little more sparkling water.
You can beat the eggs with a mixer for speed, but a whisk works quickly too.
If you want crispy edges, make sure the pan is well heated from the start.
Substitutions
You can omit the sour cream, but the texture won’t be as fluffy.
Milk can be replaced with plant-based drinks, but the taste will be slightly different.
If you don’t have vanilla sugar, you can use regular sugar and a little more vanilla essence.
Variations
You can add grated lemon or orange zest for a different flavor.
It also works with other types of jam or even savory fillings if you don’t add vanilla sugar.
If you want denser pancakes, use only milk without sparkling water.
Serving ideas
I usually serve them warm, with blackberry or blueberry jam, and fresh fruits on top.
They are also good cold, folded and packed.
If you feel like it, you can roll them or fold them in quarters, according to preference.
Frequently asked questions
1. Can I make the pancakes without sour cream?
Yes, you can omit the sour cream, but the texture will be slightly different, less fluffy. If you don’t have sour cream, they can still be made without it.
2. What do I do if the batter is too thick?
Add sparkling water or milk gradually, mixing well until it reaches the desired liquid consistency.
3. Can the pancakes be frozen?
You can freeze them folded, with baking paper in between. However, the texture won’t be the same after thawing.
4. Why do the pancakes stick to the pan?
Usually, the pan isn’t hot enough or isn’t non-stick. You can grease the pan with a little oil at the beginning.
5. Can I use whole wheat flour?
Yes, but the pancakes will be denser and not as fluffy. It’s good to use a mix of white and whole wheat flour.
Nutritional values
Approximately, for one pancake (from a batch of 10):
calories: 120-140 kcal
proteins: 4-5 g
carbohydrates: 18-20 g
fats: 4-6 g
Values vary depending on the type of sour cream, jam used, and how much batter you use for each pancake.
Storage and reheating
The pancakes store well in the fridge, in a container with a lid, for up to 2 days. To reheat, put them directly in the pan or microwave for 15-20 seconds. If you fill them with jam before storing, they might get soggy, so I prefer to keep them plain and fill them before serving. If you don’t consume them the same day, the texture becomes slightly more elastic, but they remain good.
Quick Info
Total time: approx. 35-40 minutes
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Servings: 8-10 pancakes, depending on the pan
Difficulty: easy
Recipe type: dessert, also suitable as a snack
Ingredients
3 eggs
1/2 cup sour cream
250 ml milk
250 ml sparkling water
1 and 1/2 cups flour
a pinch of salt
vanilla sugar (to taste)
1 vanilla essence
jam for filling
fruits for decoration (blackberries or whatever you have on hand)
Preparation method
1. Break the eggs into a large bowl. Add a pinch of salt and the vanilla sugar. Whisk them well with a whisk until smooth.
2. Add the sour cream over the eggs and mix. Start adding the flour, alternating with the milk and sparkling water. Add a little of each and mix after each addition until you get a smooth batter without lumps. If you want thinner pancakes, add a little more sparkling water. If you want them thicker, add a little more flour.
3. When you have finished incorporating all the ingredients, add the vanilla essence. Mix gently.
4. Heat a non-stick pan over medium heat. I didn't feel the need to grease the pan, but if you have a pan that sticks, add a splash of oil or butter, just at the beginning.
5. Pour the batter with a ladle, just enough to cover the bottom of the pan in a thin layer. Let it cook for about 1 minute, until bubbles appear on the surface and the edges start to lift. Flip the pancake with a wide spatula and cook for a few more seconds on the other side.
6. Repeat the same with the remaining batter, mixing the composition in the bowl from time to time.
7. After you finish cooking, fill the pancakes with your choice of jam. I usually put blackberry or blueberry jam after they cool a bit.
8. For decoration, sprinkle some fresh berries on top if you have them on hand.
Why I make this recipe often
These pancakes always turn out fluffy and don’t require much time or effort. The sour cream makes the batter creamier. They are easy to adapt if you have guests or want to make them for kids. If there are leftovers, you can fill them the next day.
Tips and variations
Tips
If you notice the batter thickening as you use it, add a little more sparkling water.
You can beat the eggs with a mixer for speed, but a whisk works quickly too.
If you want crispy edges, make sure the pan is well heated from the start.
Substitutions
You can omit the sour cream, but the texture won’t be as fluffy.
Milk can be replaced with plant-based drinks, but the taste will be slightly different.
If you don’t have vanilla sugar, you can use regular sugar and a little more vanilla essence.
Variations
You can add grated lemon or orange zest for a different flavor.
It also works with other types of jam or even savory fillings if you don’t add vanilla sugar.
If you want denser pancakes, use only milk without sparkling water.
Serving ideas
I usually serve them warm, with blackberry or blueberry jam, and fresh fruits on top.
They are also good cold, folded and packed.
If you feel like it, you can roll them or fold them in quarters, according to preference.
Frequently asked questions
1. Can I make the pancakes without sour cream?
Yes, you can omit the sour cream, but the texture will be slightly different, less fluffy. If you don’t have sour cream, they can still be made without it.
2. What do I do if the batter is too thick?
Add sparkling water or milk gradually, mixing well until it reaches the desired liquid consistency.
3. Can the pancakes be frozen?
You can freeze them folded, with baking paper in between. However, the texture won’t be the same after thawing.
4. Why do the pancakes stick to the pan?
Usually, the pan isn’t hot enough or isn’t non-stick. You can grease the pan with a little oil at the beginning.
5. Can I use whole wheat flour?
Yes, but the pancakes will be denser and not as fluffy. It’s good to use a mix of white and whole wheat flour.
Nutritional values
Approximately, for one pancake (from a batch of 10):
calories: 120-140 kcal
proteins: 4-5 g
carbohydrates: 18-20 g
fats: 4-6 g
Values vary depending on the type of sour cream, jam used, and how much batter you use for each pancake.
Storage and reheating
The pancakes store well in the fridge, in a container with a lid, for up to 2 days. To reheat, put them directly in the pan or microwave for 15-20 seconds. If you fill them with jam before storing, they might get soggy, so I prefer to keep them plain and fill them before serving. If you don’t consume them the same day, the texture becomes slightly more elastic, but they remain good.