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.
How to make light and fluffy sour cream pancakes
Begin by whisking the flour, sugar, salt, and baking powder together in a large bowl.
Add the sour cream, milk, eggs, and vanilla.
Whisk in the wet ingredients just until combined. You don't want to overmix the pancake batter or the pancakes will be tough.
Can I use yogurt instead of sour cream?
You can! I recommend stirring the yogurt well before using.
I've used plain, nonfat Greek yogurt to make the pancakes, and it worked out well. The pancakes were slightly less soft and fluffy with the nonfat Greek yogurt.
However, using 2% or whole milk yogurt helps with that.
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.
What to serve on pancakes
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.
Can you freeze pancakes?
You can!
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.
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.
- Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
- Heat a large skillet over medium-low.
- Add butter, and melt.
- 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
- Be sure to properly measure the flour for light and fluffy panackes. Either weigh the flour, or stir or sift, lightly spoon into the measuring cup, and then level.
- I recommend using regular sour cream; however, reduced-fat will work. I don't recommend fat-free sour cream for this recipe.
- Anything from skim to whole milk will work, but I recommend either 2% or whole milk for this recipe.
- Nutrition values are estimates.
Wendy
I love this recipe so much. It is my go to for Sunday breakfast. They are so yummy 😋
Kate
Thank you so much!
Susan
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
Thank you so much!
Hennie
We’re a family of pancake connoisseurs, aka we eat a lot of pancakes. They’re wonderful, we all love them!
Kate
Thank you!
Kathy
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
Thank you! We love these pancakes, and I'm so glad that you liked them, too!
Kathy
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
I'm so glad that you liked the pancakes! =)
StacyA
I’ve been searching for the perfect pancake recipe and this is it!
Kate
Thank you so much! I'm so glad that you liked the pancakes. =) Thanks for commenting!
Belinda M Estrella
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
Thank you! I'm so glad to hear that! =D Thank you for taking the time to comment!
Doreen Whitmer
Can you refrigerate unused batter?
Kate
Hi! I haven't tried refrigerating the unused batter because I cook any of the batter that's left, and freeze the leftover pancakes.
WENDY
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
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
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
Happy birthday to your son! I'm so glad the pancakes were a hit! =) Thanks for coming back to comment!