Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups organic sour cream
- 1 1/2 cups almond milk or any preferred milk
- 3 large eggs
- 6 tablespoons unsalted butter melted
Instructions
- In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. Whisk to ensure even distribution.
- In a separate bowl, whisk together sour cream, almond milk, eggs, and butter until the mixture is smooth.
- Gently fold the wet ingredients into the dry ingredients using a spoon or spatula. Mix until just combined, being careful not to overmix.
- Allow the batter to rest for a few minutes while you heat a nonstick griddle or pan over medium heat.
- Once the griddle is hot, pour the batter onto the griddle to form rounds. For a consistent pancake size, you can use a 1/4-measuring cup to scoop the batter.
- Cook the pancakes for about 1-3 minutes, until you see small bubbles forming on the surface and the edges look set. Flip the pancakes carefully and cook for an additional minute, or until they are golden brown and cooked through.
- Serve the pancakes immediately, or keep them warm in a 175-degree Fahrenheit preheated oven for up to 20 minutes.