Sour Cream Jam Stacked Pancakes*


I know, I know. All you can probably think about is Thanksgiving. But hello, you still have to eat breakfast! I have always been one of those must have breakfast type people. If I don’t eat within an hour after waking up, I go into super cranky mode. It doesn’t have to be a full out breakfast — I can totally get down with some toaster strudel — but I have to have something in my stomach.

So even though you are going to be feasting on 324023 different types of casserole, a giant turkey and a bajillion pies…I still think you should have breakfast. Or to be specific, I think you should have Sour Cream Jam Stacked Pancakes. Imagine stuffing them with Pumpkin Butter or Cranberry Jam! Yum!

The idea for stacking my pancakes with jam came to me after I finished licking my plate clean from a warm batch of Stuffed French Toast from our local breakfast diner. I thought if Jam tasted that good stuffed in some French Toast…it would taste even better sandwiched between some pancakes. Thankfully, I was right. ;)

Even if you aren’t ok with stacking your pancakes with a layer of jam, you should try the Sour Cream Pancakes. They have a slightly tangy quality, but remain sweet and a perfect mixture of dense and airy. I promise, you won’t even know they use Sour Cream!

 

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Sour Cream Jam Stacked Pancakes

Yield: 14-16 Pancakes

Ingredients:

2 cups flour
1 tablespoon baking soda
1/2 tsp salt
2 large eggs
1/4 cup sugar
1 cup sour cream
1 tablespoon vanilla bean paste (or vanilla extract)
1 cup milk
1 heaping cup jam

Directions:

Preheat oven to 200 degrees.

In a small bowl, mix together flour, baking soda and salt. Set aside.

In a large bowl, whisk together eggs and sugar. Add sour cream and vanilla bean paste/extract. Add flour mixture, alternating with milk, and whisk until smooth.

Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side.

Place pancake on an oven safe dish and place in oven to keep warm. Continue until you have used all pancake batter.

To assemble:
Place 1 pancake on a plate. Spread a thick layer of Jam on top and then top with another pancake. Continue this process until you have as high of a stack as you like! Serve immediately!

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18 Responses to “Sour Cream Jam Stacked Pancakes”

  1. 1

    Averie @ Averie Cooks — November 20, 2012 @ 11:59 pm

    I would LOVE a stack of these – tangy yet sweet, light yet dense…baked goods or anything made w/ sour cream is amazing. And the jam. Yum. Well done!!

  2. 2

    Veronica — November 21, 2012 @ 4:29 am

    The sour cream element makes me correlate these pancakes to strawberry-swirled cheesecake and they look just as pretty! Glorious.

  3. 3

    Katrina @ Warm Vanilla Sugar — November 21, 2012 @ 8:57 am

    Totally into these. Yum!

  4. 4

    Kelsey — November 21, 2012 @ 11:34 am

    These pancake and jam layers make me think of birthday cake. How fun would it be to put a candle on top and start someone’s special day out right?

  5. 5

    Annalise — November 21, 2012 @ 12:06 pm

    Jam is actually my most favorite topping for pancakes, but I never thought to put it in between each one. Brilliant!

  6. 6

    Stephanie Hickman Cracknell via Facebook — November 21, 2012 @ 12:58 pm

    It’s dust for breakfast for me

  7. 7

    Teresa Hunt via Facebook — November 21, 2012 @ 1:21 pm

    We’re having overnight caramel french toast. Quick, easy and delicious.

  8. 8

    Cassie | Bake Your Day — November 21, 2012 @ 1:50 pm

    Gorgeous, Jessica! My husband loves jam, and pancakes for that matter. This is our kind of breakfast, for sure.

  9. 9

    Erin R. — November 21, 2012 @ 2:03 pm

    Excellent! I have a pancake for breakfast nearly every morning and I ALWAYS spread mine with jam. Glad you’re getting the word about on this luscious treat.

  10. 10

    The Vanilla Bean Baker via Facebook — November 21, 2012 @ 5:16 pm

    Enjoy those fabulous pancakes and your Thanksgiving.

  11. 11

    claire @ the realistic nutritionist — November 21, 2012 @ 7:26 pm

    OH my gosh please.

  12. 12

    Joanne — November 21, 2012 @ 8:32 pm

    I’ll definitely be saving some leftover cranberry sauce for these babies!

  13. 13

    Amanda @ Once Upon a Recipe — November 22, 2012 @ 5:34 pm

    That beautiful stack of pancakes is a sight for sore (and hungry) eyes! Yum!

  14. 14

    Nikki @Pennies on a Platter — November 26, 2012 @ 10:37 pm

    These look out of this world! A breakfast of champions, for sure! ;)

  15. 15

    natalie@thesweetslife — November 28, 2012 @ 11:58 am

    I’ve made (and love!) sour cream pancakes but the jam addition puts them over the top!

  16. 16

    ErinsFoodFiles — November 28, 2012 @ 4:21 pm

    Oh yum! I’ve been doing either the overnight yeasted waffles I first saw on your blog, or buttermilk pancakes. This looks like a new recipe to try!

  17. 17

    The Top 5: Showstopping Performances from Pancakes | Sous Style — February 5, 2013 @ 6:05 pm

    [...] Sour Cream Jam-Stacked Pancakes from The Novice Chef [...]

  18. 18

    The Novice Chef » Banana Cinnamon Swirl Pancakes — June 27, 2013 @ 10:53 pm

    [...] do I have on hand? Do I have buttermilk to make Sweet Hoecakes? Do I have sour cream to make the Sour Cream Jam Stacked Pancakes? The answer to both, no. So I started thinking…what can I use to make my pancakes flavorful [...]

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