

The ultimate sign of a good pancake is how fluffy it is and with this recipe, you won’t be missing out! Adding FAGE Sour Cream to these delicious buttermilk pancakes makes them fluffy, moist, and extra delicious! How does that work? Well, baking powder and baking soda are both classic pancake ingredients needed for expansion, and for them to fully activate, they need acidity. In this case that acidity comes from sour cream. What results is a fluffier pancake and more room to soak up delicious toppings. But we didn’t want to stop at sour cream in the pancakes. It’s also added to the sour cream glaze, bringing an additional element of tang to this decadent breakfast. This glaze is so sweet and delicious with equal parts sour cream and sugar, anyone with a sweet tooth will love starting off their day with a stack of these!
For Pancakes:
1 cup buttermilk
½ cup FAGE Sour Cream
1 large egg, lightly beaten
2 tablespoons brown sugar
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Butter, for the pan
For Cinnamon Sugar Filling:
1 egg white
2 tablespoons unsalted butter, melted
¾ cup brown sugar
1 tablespoon ground cinnamon
For Sour Cream Glaze:
4 tablespoons unsalted butter, softened
¾ cup FAGE Sour Cream
¾ cup confectioners’ sugar
½ teaspoon vanilla extract