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Sour cream pancakes are a delightfully tender and fluffy breakfast treat that turn any morning into something special. They come together quickly and use simple ingredients you probably already have in your kitchen which makes whipping them up during busy mornings easy and satisfying.
I first made these after spotting sour cream on sale and they instantly became my weekend favorite. I love how the sour cream lifts the texture without changing the traditional pancake feel.
Ingredients
- All-purpose flour: is the base providing structure so choose fresh flour for the best rise and flavor
- Sugar: balances the tang from the sour cream and rounds out the batter’s flavor
- Baking powder and baking soda: work together to create fluffy height and lightness
- Milk: thins the batter but also adds moisture, whole milk or 2% works beautifully here
- Sour cream: is the star ingredient giving richness and a slight tang that keeps the pancakes from tasting bland
- Large eggs: bind everything and add protein for a nice texture
- Oil or melted butter: keeps pancakes tender and helps with browning, butter gives a slightly richer flavor
- Vanilla extract: adds subtle sweetness and aromatic warmth boosting the overall flavor
Instructions
- Build The Mix:
- Whisk together the flour sugar baking powder and baking soda in a large bowl This dry blend is essential for giving the pancakes their rise and airy texture
- Combine The Wet Ingredients:
- In a separate bowl whisk the milk sour cream eggs oil and vanilla extract until well combined This mixture brings moisture richness and flavor
- Bring It Together Carefully:
- Pour the wet mix into the dry ingredients and stir gently just until the flour is barely mixed in It’s important to keep lumps in the batter because over mixing can make pancakes tough
- Heat The Pan:
- Place a large nonstick pan on medium heat and allow it to get evenly hot about 60 to 90 seconds This ensures even cooking and perfect browning
- Cook The Pancakes:
- Spoon a quarter cup of batter into the pan Cook until the edges look dry and bubbles form on top then flip carefully Cook another 1 to 2 minutes until golden and cooked through
- Serve Warm:
- Transfer the pancakes to a warm plate and top them with your favorites from syrup to fresh fruit or a dollop of yogurt
I love the subtle tang sour cream gives these pancakes It reminds me of cozy mornings with my family when we’d gather around the table talking about the day ahead
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to three days When reheating I prefer popping them in a toaster to keep that nice crisp edge If you want to freeze them separate each pancake with parchment paper and use a freezer bag They thaw beautifully and reheat quickly
Ingredient Swaps
Milk can be swapped with buttermilk or any plant-based milk like oat or almond for a dairy-free option Sour cream can be replaced with Greek yogurt or crème fraîche for similar texture and tang Butter can be swapped with neutral oils like vegetable or light olive oil
Serving Ideas
Serve these pancakes topped with fresh berries and a drizzle of maple syrup for a classic touch Try adding a spoonful of nut butter or a sprinkle of toasted nuts for a satisfying crunch A dollop of whipped cream or lemon curd makes them feel extra special for guests
These sour cream pancakes offer a perfect balance of tang and tenderness sure to brighten any breakfast table.
Frequently Asked Recipe Questions
- → What makes sour cream pancakes fluffy?
The combination of baking powder, baking soda, and sour cream helps the batter rise, creating a light and airy texture.
- → Can I substitute sour cream with something else?
You can use Greek yogurt or buttermilk as alternatives to maintain moisture and tanginess in the batter.
- → How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges start to dry out.
- → Is it important to leave lumps in the batter?
Yes, gently mixing and leaving lumps prevents overworking the gluten and ensures tender pancakes.
- → What toppings pair well with sour cream pancakes?
Fresh fruits, maple syrup, honey, or a dollop of whipped cream complement these pancakes beautifully.