Sour cream pancakes are light and fluffy, melt-in-your-mouth pancakes! This homemade pancake recipe takes less than 10 minutes to make.
Pancakes are one of those foods that once you make from scratch, you never want to use a box mix again!
These sour cream pancakes are a close cousin to my buttermilk pancakes. They’re light and fluffy with a melt-in-your-mouth texture that can’t be beat!
The pancakes are also incredibly easy to make. They are made with just a few simple ingredients and only take about 5 minutes to whisk together.
So, they’re a quick breakfast-for-dinner or weekend breakfast recipe.
“Best pancakes EVER!!! Perfect timing with this recipe. I needed an easy pancake recipe for my son’s bday. He loved them, and now he wants me to make them again tomorrow.” – Michelle
Ingredient notes and substitutions
- Flour: Be sure to properly measure the flour for light and fluffy pancakes. Either weigh the flour, or stir or sift, lightly spoon into the measuring cup, and then level.
- Sour cream: I’ve used plain, nonfat Greek yogurt to make the pancakes, and it worked out well. I recommend stirring the yogurt well before using. The pancakes will be slightly less soft and fluffy with the nonfat Greek yogurt. However, using 2% or whole milk yogurt helps with that.
- Milk: Anything from skim to whole milk will work, but I recommend either 2% or whole milk for this recipe for softer, fluffier pancakes.
How to make light and fluffy sour cream pancakes
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients is given below.
Step 1: Whisk the flour, sugar, salt, and baking powder together in a large bowl.
Step 2: Add the sour cream, milk, eggs, and vanilla.
Step 3: Whisk in the wet ingredients just until combined. You don’t want to overmix the pancake batter or the pancakes will be tough.
Step 4: Spoon the pancake batter into the pan to make 3 or 4 pancakes.
Step 5: Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.
Recipe Tips!
- When to flip pancakes: It will be time to flip the pancakes when bubbles rise and pop in the pancakes. Also, the edges of the pancake will also look drier and set.
- Topping suggestions: These pancakes are great topped with butter and maple syrup. If you want to try something a little different, they’re also great topped with fruit and buttermilk syrup.
- How to freeze: Simply let the cooked pancakes cool to room temperature. Then, put them in a single layer in a resealable bag. If you have more than one layer of pancakes, separate the layers with waxed paper. To reheat: Warm the pancakes in the microwave for about 30 seconds. Then, pop them in the toaster oven (not the toaster), or warm them on a cookie sheet in oven at 225F until hot.
Storage
Store any leftover pancakes in an airtight container in the refrigerator. The pancakes will keep for 3-4 days when properly stored in the fridge.
For longer storage, freeze. There are tips for freezing pancakes in the “recipe notes” section above.
More pancake recipes!
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Sour Cream Pancakes
Ingredients
- 1 ½ cups all-purpose flour¹
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream²
- 1 cup milk³
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter
Instructions
- In a large bowl, whisk together the dry ingredients until combined.1 ½ cups all-purpose flour¹, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.½ cup sour cream², 1 cup milk³, 2 large eggs, 1 teaspoon vanilla extract
- Heat a large skillet over medium-low.
- Add butter, and melt.Butter
- Spoon the pancake batter into the pan to make 3 or 4 pancakes.
- Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.
- Flip the pancakes, and then cook for another minute or until lightly browned.
- Repeat with additional butter and batter.
Video
Notes
- Flour: Be sure to properly measure the flour for light and fluffy pancakes. Either weigh the flour, or stir or sift, lightly spoon into the measuring cup, and then level.
- Sour cream: I’ve used plain, nonfat Greek yogurt to make the pancakes, and it worked out well. I recommend stirring the yogurt well before using. The pancakes will be slightly less soft and fluffy with the nonfat Greek yogurt. However, using 2% or whole milk yogurt helps with that.
- Milk: Anything from skim to whole milk will work, but I recommend either 2% or whole milk for this recipe for softer, fluffier pancakes.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Jane Boice says
How much butter do you melt and add?
Kate Dean says
You’ll just need enough butter to coat the skillet to keep the pancakes from sticking. I use about 1-2 tablespoons for a batch of pancakes.
Angelica says
The best recipe I’ve made. Easy and my kids liked it
Kate Dean says
Thank you!
Lee smith says
No baking powder? Not raised. Two unsatisfied diners. One did not like the flavor.
Kate says
Hi! Baking powder is the third ingredient listed. It happens to be both bold and underlined in the recipe. I would imagine that the pancakes aren’t nearly as good if ingredients are omitted. I think if you give them a try again, you’ll see why this recipe has so many good reviews!
Kindra says
AMAZING! I tripled the recipe (big family) and let sit covered in the fridge overnight (for better digestion). Cooked up beautifully in the morning. Just before biting into these, my 7 yr old says “Mom, how come you never make pancakes that taste like IHOP?” That comment was then revoked. NO complaints from 8 family members. Thank you!!
Kate says
Yay!! I’m so glad that the pancakes were a hit! Thank you for sharing that letting the batter sit worked well for you.
Sue says
Best pancake recipe I’ve ever used! Thanks! I only had 3/4 of a cup of milk so I added a 1/4 cup of cooled melted butter. Came out great!
Kate says
Thank you so much!
cindy3539 says
delicious. thank you.for some reason the computer would only let me give 4 stars, but it’s a 5 star.
Kate says
Thank you!
Karen says
Can you make extra and freeze them and just reheat when you take them out?
Kate says
Absolutely! To freeze: Simply let the cooked pancakes cool to room temperature. Then, put them in a single layer in a resealable bag. If you have more than one layer of pancakes, separate the layers with waxed paper.
To reheat: Warm the pancakes in the microwave for about 30 seconds. Then, pop them in the toaster oven (not the toaster), or warm them on a cookie sheet in oven at 225F until hot.
Michelle MacDonald says
Delicious. I did substitute 1/4 cup almond flour for the all purpose flour. Definitely will make these again!
Kate says
Thank you!
Wendy says
I love this recipe so much. It is my go to for Sunday breakfast. They are so yummy 😋
Kate says
Thank you so much!
Susan says
I am so glad I decided to try this recipe! I subbed the sour cream for yogurt. I can’t get enough of these pancakes. My sister fell in love with these also! I have to make the batter every weekend for her now. I printed the recipe and taped it to the inside cabinet door. Thank you for taking the time to create this recipe! I’ve posted it on FB to all my friends!
Kate says
Thank you so much!
Hennie says
We’re a family of pancake connoisseurs, aka we eat a lot of pancakes. They’re wonderful, we all love them!
Kate says
Thank you!
Kathy says
Perfect !
Was searching for something to make with left over sour cream. Now I think I will buy sour cream especially to make these pancakes !
I added a little extra flour and a little less sugar.
Kate says
Thank you! We love these pancakes, and I’m so glad that you liked them, too!
Kathy says
I had some left over whipping cream that had soured and used it. Pancakes are wonderful!
Took me back to when my Mom made us sour cream pancakes as kids! Yummy
Kate says
I’m so glad that you liked the pancakes! =)
StacyA says
I’ve been searching for the perfect pancake recipe and this is it!
Kate says
Thank you so much! I’m so glad that you liked the pancakes. =) Thanks for commenting!
Belinda M Estrella says
I did it and I turned out to be very soft and fluffy. I used plain yoghurt instead of sour cream. This is the best pancake recipe I have ever tried. Thanks a lot for sharing.
Kate says
Thank you! I’m so glad to hear that! =D Thank you for taking the time to comment!
Doreen Whitmer says
Can you refrigerate unused batter?
Kate says
Hi! I haven’t tried refrigerating the unused batter because I cook any of the batter that’s left, and freeze the leftover pancakes.
Kindra says
I made the batter the night before and they cooked up beautifully, so I would imagine you could.
Kate says
Thank you!
WENDY says
Hi Kate. Wow how fantastic are these Sour Cream Pancakes. We just made them for brunch and yes they are sooo light and fluffy. Very quick to make. Love the no standing before cooking. Also i measured out my flour and then sifted it and when i popped the flour back into measuring cups there was leftover. So pays to do what it did. Thanks Kate
Kate says
Thank you! I’m so glad that you liked them. =) Thank you for the tip! And thank you for taking the time to come back and comment!
Michelle says
Best pancakes EVER!!! Perfect timing with this recipe. I needed an easy pancake recipe for my son’s bday. He loved them, and now he wants me to make them again tomorrow.
Kate says
Happy birthday to your son! I’m so glad the pancakes were a hit! =) Thanks for coming back to comment!