Créme Fraîche Pancakes are light, fluffy, tangy and the perfect vehicle for pure maple syrup and fresh fruit. Breakfast, brunch, or breakfast-for-dinner, I can’t think of anytime these pancakes wouldn’t be welcome at our kitchen table!
One hundred and fifty four.
That’s how many episodes of Gilmore Girls I’ve watched in the last 3 months. 7084 minutes. Holy moly guys, that’s almost 5 full days of tv. Just about every night before bed and whenever I’d find myself with a free hour or two, when I would usually read or work on the blog, instead I found myself bringing my computer to bed and tuning into the latest shenanigans of Stars Hollow. You know how I’m a fan of binge watching old series and I got sucked into Gilmore Girls right from the beginning. I was like a junkie, watching episode after episode, ignoring all of my other responsibilities.
And it was glorious.
I stayed up until almost midnight (late for me) last night to finish the series. I had to get it done. I was so close to the finish line, you know? I cried. I laughed. I thought it was a perfect series finale. And I lay in bed after, I found myself feeling relieved. Not that I didn’t love the show because I really, really did! BUT my half read book has been sitting on my nightstand for weeks, the blog saw some serious neglect the past few months and the shawl I’ve been knitting has seen no love because I can’t knit and watch tv at the same time. It’s high time I took a break from the boob tube. Or in this case the computer but still. I’ve been a certified tv junkie and it’s time mountain mama took a breather. The blog, my shawl and that darn book will be better for it!
But enough about Gilmore Girls, let’s switch channels entirely (pun totally intended) and talk about these pancakes because they are out. of. this. world. and why you’re really here anyway, am I right? These are the fluffiest, richest pancakes I’ve ever made. I made them once during the week and then again this weekend just to make sure I had the recipe down. And down I did. These Créme Fraîche Pancakes are on point! One of my boys ordered sour cream pancakes at a diner over the summer and they were seriously the best pancakes any of us had ever tasted. As a family we’ve revisited the diner on multiple occasions and I became committed to recreating them at home. While these aren’t exactly the same, they’re equally as delicious in their own right. The secret ingredient is Vermont Creamery’s créme fraîche. If you aren’t familiar it’s a heavenly product. Full fat, perfectly tangy, cultured dairy love. The addition of créme fraîche in the pancakes is stunning. Not overly sweet, light, fluffy and the perfect vehicle for buckets of pure maple syrup and seasonal fruit.
While I suppose you could replace the sour cream with the créme fraîche in this recipe, I discourage you from doing so. The pancakes won’t be as good. In fact, I challenge you to use créme fraîche in any recipe where you’d usually use sour cream. It’s a superior product and the end result of whatever you’re making will prove me right. I promise!
Now if you’ll excuse me, I’ve got a book and some knitting to attend to. Have a great weekend, everyone! And as always, thanks for reading! xo, Kelley
A decadent pancake recipe made with creme fraiche. Add whatever fresh fruit is in season!
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup Vermont Creamery Creme Fraiche
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter, melted
- Whisk together the flour, sugar, baking soda, and salt in a medium bowl; set aside.
- In a small bowl, whisk together creme fraiche, milk, egg, and melted butter. Pour creme fraiche mixture into dry ingredients and mix just until combined. A few lumps are ok!
- Heat a non-stick skillet over medium heat. Melt a bit of butter or spray pan with cooking spray. Working in batches, pour about 3 tablespoons or so of batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown, about 3 minutes. Flip pancakes and cook about 1 minute more. Repeat until all pancakes are done.
- Serve with butter (duh!), warm maple syrup, a dollop of Vermont Creamery vanilla crème fraîche and whatever fruit is in season!
The recipe calls for 1 teaspoon baking soda but I would recommend using a scant teaspoon for altitudes higher than 5000.
This recipe is part of a year long partnership with Vermont Creamery. I’m thrilled to create recipes featuring their gorgeous products here on Mountain Mama Cooks. As always, all opinions are my own. Thank you for reading and supporting the brands I love and trust which enables me to create more (and better!) content to share with all of you!