This post may contain affiliate links. Please see disclosure policy here.
Sour Cream Pancakes are light and fluffy and taste amazing. They are easy to make and perfect for breakfast or dinner.
Why You’ll Love This Recipe
Delicious anytime. Sour Cream Pancakes are a perfect go to breakfast or dinner. You probably have all the ingredients on hand that you need along with about 10 minutes of your time.
The texture is amazing thanks to that secret ingredient of sour cream. The sour cream adds great flavor and makes the pancakes light, fluffy and tender!
Ingredients Needed
- Flour. I use unbleached all purpose flour
- Milk. 2% or whole milk
- Sour cream. You can substitute plain Greek yogurt.
- Eggs. I use large eggs
- Granulated Sugar
- Vanilla extract
- Baking soda
- Baking powder
- Salt
- Butter. I use salted butter
How to Make Sour Cream Pancakes
- Mix dry ingredients in a bowl.
- Combine wet ingredients in another bowl.
- Add wet ingredient mixture into dry ingredients and stir until just combined.
- Brush griddle to medium high heat and brush with butter.
- Use a scoop to put batter into hot griddle. This will help your pancakes be evenly sized.
Tips for perfect pancakes
- Don’t over mix pancakes. It is totally O.K. to have little lumps in your pancake batter.
- Pancakes are ready to flip when bubbles form on the surface and begin popping. The edges of the pancake will also begin to look dry and set and the underside will be golden. brown.
- For fluffy pancakes, do not press down on the pancake with your spatula after flipping the pancake.
Pair This With:
At our house we love topping our pancakes with some fresh berries or bananas and then some type of syrup. Making homemade syrup is so easy. A few of our favorites include:
Frequently Asked Questions
Can I use yogurt instead of sour cream in pancakes?
I recommend using a 2 % or whole milk plain Greek yogurt in place of the sour cream. You can use a nonfat or low fat but the pancakes may be less fluffy.
What Makes Your Pancakes Fluffy?
The sour cream helps make the pancake fluffy as well as they way they are mixed.
Pouring the wet ingredients into your dry ingredients and then mixing until just incorporated is important. Not over mixing your pancakes makes them light and fluffy.
Can you freeze sour cream pancakes?
Pancakes freeze great. Allow them to cool to room temperature and then place them in a single layer in a freezer bag.You can! Simply let the cooked pancakes cool to room temperature.
What is the best way to reheat pancakes?
Use the toaster to reheat your pancakes. If they are frozen you do not need to thaw them first. They can also be warmed in the oven on a cookie sheet at 225 degrees F.
Check out more of my favorite pancake recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Sour Cream Pancakes Recipe
Ingredients
Edna Mae’s Sour Cream Pancakes
- 1 1/2 cups flour
- 3/4 cup 2% or whole milk
- 1/2 cup sour cream
- 2 eggs
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp baking powder
- 1/ 2 tsp salt
- 3 Tbsp butter melted and divided
Instructions
- Warm up your griddle, iron skillet or frying pan at a medium heat
- In a blender, combine egg, sugar, milk, sour cream, 2 Tbsp melted butter and vanilla extract. Blend until smooth.
- In separate bowl, combine dry ingredients.
- Add wet ingredients into dry ingredients and whisk together until no large clumps are there. Let batter sit for 20 minutes or refrigerate over night
- Brush griddle with 1 Tbsp of butter
- Using a scoop pour about 1/4 – 1/3 cup of pancake batter onto the pan.
- Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to look dry and bubbles form and pop on surface.
- Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!
Tips & Notes:
- Don’t over mix pancakes. It is totally O.K. to have little lumps in your pancake batter.
- Pancakes are ready to flip when bubbles form on the surface and begin popping. The edges of the pancake will also begin to look dry and set and the underside will be golden. brown.
- For fluffy pancakes, do not press down on the pancake with your spatula after flipping the pancake.
Recommended Products
Nutrition Facts:
Vicki says
Pancakes are a Wednesday night tradition around here. Love this recipe, though I’ll have “sneak” it to hubbs who hates yummy stuff like sour cream. Love the whole wheat recipes others have shared too!
Laura Morgan says
MMM, I totally agree about pancakes. I could eat them morning, noon, and night. I actually really like thin ones. Here’s an awesome whole wheat pancake recipe I grew up on. They are a little on the thin side.
Blender whole wheat pancakes
In blender:
1cup whole wheat kernels
1 cup milk
Blend on high for full 2 minutes
Add:
1/2 cup milk
Blend again for 1 minute – important to blend thoroughly or you will have wheat kernel chunks in your pancakes, yuck.
Add:
2 eggs
1/2 cup oil (I’ve used applesauce too)
1 tblsp honey
1/2 tsp salt
Blend until well mixed
Add:
1 tblsp baking powder
Blend until just combined, let sit 4-5 min
Fry on a hot griddle, mmm.
Michelle Wilkes says
I am drooling over these pancakes! 3 1/2 more weeks of this awful diet and I can enjoy a carb again!
Blogged about you on my new blog:
http://confessions-of-a-project-aholic.blogspot.com/2010/03/blog-give-aways.html
Wendy says
This sounds yummy. We love pancakes too and so we will have to try this one. I have a homemade recipe that we love, and even my husband has the recipe memorized by heart.
Lynda@meandmypinkmixer says
My daughter loves pancakes and I make them pretty much every weekend and then freeze them so she can have them on school mornings. I just tried this recipe from Our Best Bites for Whole Wheat Buttermilk pancakes and they were a big hit.
http://www.ourbestbites.com/2010/03/whole-wheat-buttermilk-pancakes.html