Pancake Puffs are light, airy griddle cakes made by folding beaten egg whites into a sour cream and egg yolk base, creating tender silver-dollar-sized puffs with a delicate crumb. The separation of eggs and careful folding technique produces an unusually fluffy texture that sets them apart from standard pancakes.
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Heat non-stick griddle or skillet to 375F or until a drop of water skips across the surface.
Beat egg whites until peaks form.
Beat egg yolks with sour cream until well blended. Stir in flour and sugar.
Fold yolk mixture into beaten egg whites.
Drop batter onto griddle using a tablespoon - you want silver dollar sized puffs.
When they have bubbles all over & puff up, turn gently and cook another minute or so to brown the bottom.
Serve with your favorite syrup or fresh fruit.
Store cooled puffs in an airtight container at room temperature for up to 2 days; reheat gently in a 300°F oven for 2–3 minutes or on a low griddle.
non-stick griddle or skillet · electric mixer or whisk (for beating egg whites to stiff peaks)
Beaten egg whites create air pockets that fold into the batter, making the puffs light and fluffy. The yolks blend with sour cream to create a rich, tender crumb.
Heat the griddle to 375°F or until a drop of water skips across the surface. This ensures even cooking and proper puffing.
Flip when bubbles form all over the surface and the puffs have risen. Cook the second side for about another minute until the bottom browns gently.
Cook them fresh for best texture, but cooled puffs can be gently reheated on a low griddle or in a 300°F oven for a few minutes.
Drop batter using a tablespoon to create silver-dollar-sized puffs, roughly 3 inches across.
