Saturday mornings in my house are sacred. They’re for lazy wake-ups and indulging in a homemade breakfast that truly hits the spot. I love making something special for breakfast on Saturdays. Sometimes, I get a little adventurous, whipping up dishes like french toast cups or bacon and egg cups. Other times, simple eggs and toast are just perfect. But this particular Saturday, I decided to dive into my latest cookbook obsession: The Pioneer Woman Cooks.
Ree Drummond, the Pioneer Woman, has dedicated entire sections of her cookbook to breakfast, lunch, and dinner recipes that are both comforting and approachable. As I flipped through, one recipe immediately caught my eye: Edna Mae’s Sour Cream Pancakes. Now, here’s a little secret – I’m not usually a pancake person. I often find them too heavy and they seem to just soak up syrup without really delivering on flavor or texture.
When I told my husband, Obed, about my plan to make sour cream pancakes, his reaction was a mix of confusion and doubt. But I told him, “Never question The Pioneer Woman!” I assured him that she knows her stuff. Plus, I reminded him, my breakfast track record is pretty solid. He just had to trust me on this one.
I followed the recipe meticulously, only adding a touch more sugar than originally called for.
Let’s get cooking and make these incredible Pioneer Woman Pancakes!
First, in a medium bowl, whisk together the sour cream and dry ingredients. Set this bowl aside for later.
Bowl with sour cream and dry ingredients for Pioneer Woman Pancakes
In a separate bowl, crack two large eggs.
Look at my egg-cracking skills! One-handed, folks. I’m practically a breakfast ninja.
Now, whisk those eggs until they are lightly beaten.
Remember that song? “Just beat it, beat it, beat it, beat it!” Okay, maybe a little kitchen dance break is in order.
Stir in the vanilla extract to the beaten eggs.
Pour the egg mixture into the bowl with the sour cream and dry ingredients.
Give everything a good stir. It might look a bit lumpy at first, and that’s perfectly fine.
Continue stirring until the batter is just combined. A few streaks and sour cream lumps are actually okay – don’t overmix!
Melt butter on a hot griddle or skillet. Using a ladle, pour pancake batter onto the hot griddle. Cook for about 1 to 2 minutes per side before flipping. You’ll know it’s time to flip when the edges start to look set and bubbles begin to form on the surface.
Once ready, flip your pancakes and cook for another minute or so on the other side. You might notice my pancake edges are a bit browned – I personally love a little crispiness!
Stack those beautiful Pioneer Woman pancakes high! Top them with a generous pat of butter…
…and a luscious drizzle of maple syrup.
Bowl with sour cream and dry ingredients for Pioneer Woman Pancakes
These Pioneer Woman pancakes were, and I’m not exaggerating, absolutely incredible. Remember, I’m not usually a pancake fanatic, so for me to say this means something. They are unbelievably light and fluffy – a far cry from the heavy pancakes I typically avoid. These have officially become my new go-to pancake recipe. They’re perfect for a weekend breakfast, but honestly, they’d be amazing any time of day. Who says pancakes are only for mornings? Obed, the skeptic, was completely won over too.
Ree, you need to tell G-mama Edna Mae that this pancake-doubting cook is now a HUGE fan of her sour cream pancakes. They are simply… the best! Seriously, tell her with some enthusiastic hand gestures for emphasis.
Ree Drummond clearly knew what she was doing when she included this recipe in her phenomenal cookbook. It’s no surprise that The Pioneer Woman Cooks became a #1 New York Times Bestseller. Ree’s cooking style and mine are quite different. I lean towards Caribbean flavors, while she embraces classic Midwestern cuisine. Plantains versus potatoes, flan versus chocolate sheet cake – you get the idea. But that’s the beauty of food; everyone can appreciate her straightforward, down-to-earth cooking style. It’s one of the many reasons she’s so successful. Her book is packed with comforting, homey recipes and charming stories about her life as a rancher’s wife in Oklahoma, with her family and their beloved basset hound, Charlie.
I even had the chance to meet Ree at a book signing once. She was just as warm and genuine in person as she is in her book. I, on the other hand, turned into a total fan-girl, a nervous mess. Don’t even ask me what I said because it’s all a blur. But it was pretty awesome when she recognized my name from Tasty Kitchen! Even though “Meseidy” is a fairly unique name, it was still a cool moment.
Ree, I promise I’m still working on getting a decent profile picture. Photo anxiety is a real thing!
And in my excitement about these pancakes, I almost forgot! I have some good news. To spread the Pioneer Woman love – the sour cream pancake love, the chocolate sheet cake love, the fried chicken love – I decided to give away not one, but two copies of The Pioneer Woman Cooks cookbook!
Giveaway Details (Giveaway is closed)
(This giveaway section is kept for context from the original article but is not active)
To enter (Giveaway Closed): Tell me in the comments section one of your favorite Pioneer Woman recipes or stories from her website. If you’re new to The Pioneer Woman, check out her site – you’re guaranteed to love it. If you don’t have a favorite yet, just comment “Gimme, gimme, gimme!”
Rules (Giveaway Closed): Winners will be selected randomly. Deadline was Thursday 7 p.m. CT. Winners were announced Friday morning. One entry per person.
Okay, gotta run! That Potato Leek Pizza recipe is calling my name now.
Edna Mae’s Sour Cream Pancakes Recipe (From The Pioneer Woman Cooks Cookbook)
Ingredients:
- 1 cup sour cream
- 7 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter, for cooking
- Maple syrup, for serving
Instructions:
- Warm up your griddle, iron skillet, or frying pan over medium heat. It should be hot but not smoking.
- In a bowl, combine sour cream with sifted dry ingredients (flour, sugar, baking soda, & salt).
- In a separate bowl, whisk together the eggs and vanilla extract.
- Pour the egg mixture into the sour cream/flour mixture. Stir gently until just combined – don’t overmix.
- Melt about a tablespoon of butter on the hot griddle. Using a ladle, pour approximately ¼ cup of pancake batter onto the pan, making pancakes about 4 inches in diameter.
- Cook each side of the pancake for 1 to 2 minutes, flipping when the edges start to brown and bubbles form on the surface.
- Remove from heat and stack high. Top with butter and drizzle generously with maple syrup. Enjoy your delicious Pioneer Woman pancakes!
