If for some reason there is sour or expired milk in your refrigerator, do not panic or get upset, and do not throw it away under any circumstances. After all, there is an excellent reason to please your family for breakfast or dinner with delicious homemade cakes by preparing fluffy pancakes with sour milk.
Be sure to use these simple tips. In order for the pancakes to turn out not flat, like a thick pancake, but truly airy, the dough must be thick. If you add flour strictly according to the recipe, and the dough is runny, then add a little more. It should not spread over the pan, but should at least hold its shape a little.
Some recipes suggest frying pancakes in butter. We do not advise you to do this; the pancakes turn out softer and fluffier with vegetable oil.
And most importantly, do not forget to sift the flour before use. Due to this procedure, it not only gets rid of excess debris, but is also saturated with oxygen, which gives the finished baked goods airiness and tenderness.
In the above recipes, whey or kefir is also suitable instead of sour milk.
Lush pancakes with sour milk and soda
In this recipe, soda will add fluffiness to the pancakes; there is no need to extinguish it, this will happen due to the sour milky environment. But do not add too much soda, do not violate the recipe, otherwise the finished baked goods will have an unpleasant aftertaste.
Ingredients
- milk (sour) – 250 ml;
- flour – 1.5 cups;
- soda – 0.5 tsp;
- salt - a pinch;
- egg – 1 pc.;
- sugar – 0.25 cups;
- oil - for frying.
Preparation
Pour milk into a bowl and warm it up a little, add soda.
Mix well, small bubbles should appear on the surface.
Beat the egg into the milk mixture, add sugar and a pinch of salt. Adjust the amount of granulated sugar based on your taste preferences - if you like sweet baked goods, add more, and vice versa. Mix all ingredients together until smooth.
Pour sifted flour in small portions and knead the dough with a fork or kitchen whisk, do this carefully and thoroughly so that no flour lumps remain.
The dough for pancakes with sour milk should have the consistency of thick sour cream; the thicker it is, the more magnificent the baked goods will be. Let it sit for 10-15 minutes.
Heat vegetable oil in a frying pan. Soak a tablespoon in water, scoop out a portion of the dough and place it in the hot oil.
Fry one side until nicely browned, then turn over and fry the other.
Transfer the finished delicious and fluffy pancakes from the frying pan to a plate, serve hot with tea and raspberry jam.
Fluffy pancakes made with sour milk and yeast
Still, yeast baked goods are yeast baked goods, you can’t argue with that. Pancakes made from sour milk with yeast turn out so airy, tender, fluffy that they will simply melt in your mouth.
Ingredients
- sour milk – 1 glass;
- flour – 7-8 tbsp. l.;
- pressed yeast – 10 g;
- sugar – 2 tsp;
- salt - a pinch;
- oil - for frying.
Preparation
- Place the yeast in a bowl for kneading dough and pour in slightly heated milk. Stir with a fork or kitchen whisk until the yeast is completely dissolved.
- Pour granulated sugar and salt into the resulting liquid. Stir until the grains are completely dissolved.
- Add sifted flour in small portions and mix the dough with a kitchen whisk. Now cover the dishes with a linen towel and put them in a warm place. Let it sit until the dough doubles in volume.
- You can knead the dough and let it rise again, but if you don’t have time, start frying the pancakes after the first time.
- Heat vegetable oil in a frying pan and use a tablespoon to add the dough. Fry the pancakes on both sides until golden brown.
- Serve them with strawberry sauce, just mix 100 g of fresh strawberries with 1 tablespoon of powdered sugar in a blender.
Pancakes with sour milk without eggs
We offer a recipe for making pancakes without eggs and yeast. Everything is done extremely simply, the baked goods turn out magnificent. The main secret is to use hot sour milk.
Ingredients
- milk (sour) – 500 ml;
- soda – 1 tsp. (without slide);
- salt - a pinch;
- flour – 2-2.5 cups;
- sugar – 2 tbsp. l.;
- oil - for frying.
Preparation
- Pour the milk into a saucepan or other container that can be placed on the fire. Heat until hot, you can try it with your finger, it should be tolerable.
- Pour the sour mixture into another bowl where you will knead the dough, add granulated sugar and salt, mix well.
- Now gradually sift and add flour. Knead until the dough has the consistency of thick sour cream.
- At the end of the kneading, add soda and mix thoroughly.
- Place the pancakes in a well-heated frying pan with oil. When one side begins to brown, turn it over to the other.
- Serve the finished baked goods with sour cream or condensed milk.
Sour milk pancakes with apples
Now let’s diversify the sour milk pancakes a little by adding apples. In this recipe, you can replace baking soda and citric acid with baking powder.
Ingredients
- milk (sour) – 350 ml;
- flour – 7 tbsp. l. (with a slide);
- soda – 1 tsp;
- egg – 1 pc.;
- citric acid – 1/4 tsp;
- apple (large) – 1 pc.;
- salt – 1/4 tsp;
- sugar – 1 tbsp. l.;
- oil - for frying
Preparation
- Warm the milk a little and add sugar and salt, soda and lemon. Mix everything until the grains dissolve.
- Peel and core the apple, grate on a coarse grater and add to the milk mixture. Add the egg here and mix.
- Now gradually add flour and knead the dough.
- Heat vegetable oil in a frying pan, add the dough using a tablespoon, and fry the pancakes on both sides until golden brown. They become magnificent right before our eyes.
- Serve them hot immediately; pitted cherry jam goes well with such baked goods.
Pancakes with sour milk and raisins
Pancakes turn out incredibly tasty if you bake them with the addition of raisins, which must first be poured with boiling water and left for 10-15 minutes. The raisins will steam and the baked goods will turn out very tender.
Ingredients
- flour – 2.5 cups;
- raisins – 200 g;
- milk (sour) – 1 glass;
- salt - a pinch;
- egg – 1 pc.;
- baking powder for dough – 1 tsp;
- sugar – 1/4 cup;
- oil - for frying.
Preparation
- Pour flour into the bowl where you will knead. Pour in warm milk, beat in the egg and mix thoroughly until smooth.
- Add salt, sugar and baking powder to the resulting mixture, mix everything thoroughly again with a mixer or kitchen whisk.
- Add the steamed raisins and stir until they are evenly distributed throughout the dough. Let the mixture sit for about half an hour.
- Heat the vegetable oil well in a frying pan. Soak a tablespoon in cold water and place portions of dough into the pan. Now turn the heat to moderate and cover the pan with a lid. After a couple of minutes, turn the pancakes over to the other side and fry until they are golden brown.
- Place the finished baked goods on a plate and serve with aromatic tea or coffee.
A thrifty housewife will never have the thought of pouring sour milk down the sink. Why throw away a good product if it can still be used? For example, fry delicious pancakes for breakfast? In sour milk they always come out fluffy, with a thin crispy rim around the edge, rosy and tender. 
Frying pancakes from sour milk is profitable and convenient. You don’t have to quench the soda with vinegar, because the acidic product will give the desired “bubbling” reaction. Using just one basic recipe, you can make sweet and savory pancakes. You can add a variety of vegetables, fruits and berries to the dough - the familiar taste of pancakes will turn out different, but also very pleasant.
Subtleties of making fluffy pancakes
The two most important rules:
Although, in general, soda or baking powder is not always added to the dough for pancakes made with sour milk. This ingredient can be replaced with baker's yeast or completely abandoned.
The consistency of the dough should resemble thick homemade sour cream, in which a spoon stands. This is the only way the pancakes will turn out tall, fluffy and will not fall off after being removed from the pan. Recipes indicate a certain amount of flour in relation to other components of the composition. However, the final version is always adjusted by eye, adding flour or milk depending on how thick the dough is.
It is more convenient and faster to knead with a hand mixer or blender. But it is recommended to use the technique only at the beginning, before mixing liquid and dry ingredients. It is advisable not to beat the flour into the pancake dough, but to gently mix it with a fork or whisk. 
If the recipe says to beat the eggs (separately the whites), they will need to be refrigerated. After lying in the refrigerator for a few minutes, the whites and yolks whip much faster and better.
To make fluffy, delicious pancakes, the dough must rest and rise before putting it in the pan or in the oven. Cover the container with it with a clean kitchen towel and leave it warm for 20–30 minutes. You can speed up the process by placing a bowl of dough in a pan half filled with hot water.
And one last thing. Once the flour has completely dispersed and the dough is covered with bubbles, there is no need to stir it. You just need to scoop up the thick, bubbling mass with a tablespoon and carefully place it on a hot frying pan sprinkled with oil. 
“Grandma’s” recipe for pancakes made from sour milk
The set of products in this version is standard, without any additional components. The amount of sugar can be changed to decrease or increase, depending on whether you want to make sweet pancakes from sour milk or unleavened ones. It is advisable not to change the proportions of other products.
Ingredients:
Preparation:
Pancakes with sour milk - video
Serve with any “sauce”: sour cream, honey, berry jam, etc.
Pancakes with sour milk without eggs
Every housewife, at least once in her life, has found herself in such circumstances when one or another ingredient is missing to prepare the intended dish. There is nothing unusual or scary about this, since you can always find a way out of an uncomfortable situation. For example, you can make pancakes with sour milk without eggs at all.
Recipe 1. Choux pastry pancakes.
Ingredients:
Preparation:
Please note that custard pancakes are prepared without soda. The dough rises well during baking even without this component.
Recipe 2. Airy pancakes without eggs.
Ingredients:
Preparation:
According to this recipe, pancakes with spoiled milk are cooked over low heat under a lid. On each side of the pancake you need to fry for 2-3 minutes.
Recipe 3. Yeast pancakes.
Ingredients:
Preparation:
The recipes proposed above will be useful not only when there are no eggs in the house, but also for preparing a dietary dish for people for whom this product is an allergen.
Dessert pancakes with a twist
If you want to change the classic recipe and make pancakes with sour milk with an unusual taste, you can try adding pieces of fruit, berries, cottage cheese, cheese, grated vegetables, herbs, and spices to the dough. Let's look at some of the most popular options for dessert pancakes with a twist.
Recipe 1. Curd pancakes with coconut flakes.
Ingredients:
Preparation:
When serving, pancakes with cottage cheese are topped with sour cream, honey or everyone’s favorite condensed milk.
Recipe 2. Apple pancakes with sour sauce.
Ingredients:
Preparation:
Fry apple pancakes in hot vegetable oil as usual. The same recipe can be used to make banana pancakes. The only difference is that the banana pulp is not cut, but mashed into a pulp with a fork.
Recipe 3. Sweet pancakes with raisins.
Ingredients:
Preparation:
Serve with fruit salad, sour cream sauce, and jam.
Recipe 4. Orange pancakes.
Ingredients:
Preparation:
When served, the orange pancakes are topped with a sauce made from honey and freshly squeezed orange juice.
Snack pancakes with vegetables and unusual filling
Most of us are accustomed to eating sweet pancakes for breakfast, dipping them in sour cream or honey. But it turns out that there are also unsweetened pancakes that can be served either as a snack or even as a main course. Moreover, preparing these is no more difficult than baking traditional dessert ones.
Recipe 1. Diet pancakes with zucchini.
Ingredients:
Preparation:
Zucchini absorbs oil well, so you need to add it to the pan before adding each new batch of pancakes.
Recipe 2. Pancakes with Jerusalem artichoke.
Ingredients:
- Sour milk - 250 ml.
- Egg - 1 pc.
- Flour - 1 tbsp.
- Jerusalem artichoke - 300 g.
- Salt and soda - ¼ tsp each.
Preparation:
Vegetable pancakes with Jerusalem artichoke can be served with both salty and sweet sauces.
Recipe 3. Onion pancakes with seasoning.
Ingredients:
Preparation:
If you wish, you can use the same principle to make pancakes with minced meat. Prepare minced meat from any type of meat, place a heaping teaspoon on each pancake, fry under the lid on each side for 3 minutes.
Recipe 4. Snack pancakes.
Ingredients for the dough:
- Milk - 200 ml.
- Egg - 1 pc.
- Flour - 200 g.
- Soda - ½ tsp.
- Salt - ½ tsp.
The filling can be made from champignons (100 g), crab sticks (240 g), smoked sausage (100 g), hard or soft homemade cheese (200 g).
The taste of airy dough, familiar from childhood, is always pleasant, especially if you enjoy it as a bite with jam or condensed milk. But sometimes you can surprise even with a familiar dish, for example, by making it more sour, using yogurt as one of the main ingredients, or adding lemon juice or acid to the dough. Ideas using fermented milk, kefir and fermented baked milk can be classified as simple treats - these are convenient options for a hearty and tasty meal.
The five most commonly used ingredients in recipes are:
Preparing them is not difficult, and all the necessary products can be found in the nearest store. Recipes for sour pancakes will come in handy in the summer season - in hot weather, unobtrusive sourness is much more pleasant than pronounced sweetness, and the finished delicacy goes perfectly with fruit. The latter are added directly to the dough, cut into small pieces; You can also make jam. If desired, the dish is prepared without eggs or in acidified water, with the addition of yeast, soda, and baking powder.
- sour milk - 500 milliliters;
- chicken eggs - 2 pieces;
- sunflower oil - for frying;
- granulated sugar - 2 tbsp. spoons;
- salt - 1/2 teaspoon;
- soda - 1/2 teaspoon;
- wheat flour - 2 cups.
How to cook fluffy pancakes with sour milk
You can make sour milk using lactic acid bacteria or leave homemade milk at room temperature for about a day. You can’t make sour milk from milk bought in a supermarket without using special lactic acid bacteria, although sometimes they won’t help either.
Although, when homemade milk sits in the refrigerator for a long time, it can sour there too. In perfectly sour milk, the whey is separated from the curdled mass. Pour the room temperature sour mixture into a bowl and stir until smooth so that there are no lumps.
Beat in the eggs, add table salt and granulated sugar. Whisk until smooth.
Add sifted flour, saturated with oxygen, and soda in parts. Again, stir with a whisk. The amount of flour may vary slightly depending on the thickness of the sour mixture.
The dough for pancakes should be bubbly and the consistency of thick homemade sour cream, which will not spread much in the pan. Leave the dough to stand warm for 30 minutes. After this, under no circumstances should you mix the dough itself, because it has become more fluffy and airy.
Heat a frying pan with a small amount of sunflower oil and 1 tbsp. Place a spoonful of dough, forming pancakes. When they are browned on one side, turn them over to the other.
Fry all the pancakes in this manner, adding oil for each new portion.
Lush pancakes with sour milk are ready. You can serve directly hot or warm with any jam, honey or sour cream. And be sure to have a cup of tea or milk. Any combination will be incredibly tasty.
Bon appetit!
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