If you have never heard of Bubby’s and you live in the New York City area, then you need to hit up Google Maps immediately and get yourself a table, like, yesterday. Pretty much all of their breakfast offerings are delicious, but their one stand out item, hands down, are their sour cream pancakes. Some kind of chemistry magic happens between the sour cream and baking soda to make these pancakes the fluffiest and most delicious pancakes I have ever tasted. Now, I don’t fancy myself some sort of pancake connoisseur, so don’t take my word for it, but everyone I know who has tried these pancakes says they are the best.
And… if you don’t live in the NYC area, definitely make them yourself! They are just as easy to make as any other homemade pancake is, and these sour cream pancakes will blow all others out of the water.
Bubby's Sour Cream Pancakes
Yield 8 large pancakes or 16 small ones
- 1 tablespoon coconut sugar
- 2 cups all purpose flour
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoon kosher salt
- 2 eggs
- 3/4 cup sour cream
- 2 1/2 tablespoons unsalted butter, melted and cooled
- additional butter for the griddle
- 1 1/2 cup milk
- optional: chocolate chips or blueberries
- Preheat your griddle to 400° degrees, or until a drop of water sizzles.
- Combine the dry ingredients together in a large bowl and set aside.
- Beat the eggs together until frothy, then add the other wet ingredients and beat only to combine.
- Mix the wet ingredients into the dry ingredients.
- Use butter to grease the pan.
- I prefer small pancakes because they are easier to flip, but Bubby's traditionally uses about 1/4 cup batter for their large pancakes.
- If you want to add chocolate chips or blueberries, add these now.
- Flip and cook util golden brown on both sides.
- Smother in butter and syrup and enjoy!
This recipe is very slightly tweaked from Bubby's Brunch Cookbook: Recipes and Menus from New York's Favorite Comfort Food Restaurant