Easy Sour Cream Pancakes Recipe

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These sour cream pancakes are perfectly fluffy and soft. Their delightful taste pairs perfectly with any syrup that you love and your entire family will go crazy over these!

Pancakes are always a huge hit in our home and there are so many out there that we love! Try out our Grandma’s perfect fluffy pancakes, these lemon ricotta pancakes or these delicious banana pancakes.

A stack of sour cream pancakes with coconut syrup being poured on them.

Fluffy Sour Cream Pancakes Recipe

Delicious pancakes are my go-to meal, especially in the summertime and on holidays and weekends when the kids are out of school. They are so easy to make and everyone can pick and choose exactly what toppings they want to put on them. And the syrups… We love changing out syrups over here and these sour cream pancakes combined with my coconut syrup are PURE HEAVEN.

These sour cream pancakes are so delicious and the flavor is perfection! The sour cream really adds a delightfully soft texture to these making them actually bounce back if you push your fork down on them. Plus they are easy and homemade. If you are still making pancakes from a mix, try these. You will never go back to pre-made pancake mix again!

Ingredients in Sour Cream Pancakes

You will need sour cream to make these (surprise, surprise!) and only a few other ingredients that I bet you already have in your kitchen. Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Flour: I used all purpose flour in this pancake recipe.
  • Granulated Sugar: This will add a little sweetness to counter the sour cream.
  • Baking Powder: The baking powder makes these pancakes rise and be fluffy.
  • Salt: The salt will enhance all of the flavors in the pancake.
  • Egg: I always try and use large eggs when cooking. If you let your egg come to room temperature, it will mix in better.
  • Milk: The milk acts as a base to the pancake batter.
  • Sour Cream: This secret ingredient is going to make your pancakes so soft!
  • Oil: If you want your pancakes to be nice and moist, don’t skip the oil.
  • Vanilla Extract: Add a splash of vanilla flavor to the pancakes.

How to Make Homemade Sour Cream Pancakes

Luckily, making pancakes from scratch only takes a couple of minutes longer than making from a mix. Plus, they taste SO much better! Trust me and try these out.

  1. Combine dry ingredients: In a medium bowl combine the flour, sugar, baking powder and salt and stir.
  2. Whisk in wet ingredients: Make a well in the middle of the dry ingredients, and pour in the milk, sour cream, egg, oil, and vanilla. Whisk together until it is just moistened. 
  3. Cook: On a greased griddle or nonstick skillet over medium low heat, add ¼ cup batter per pancake. When small bubbles appear at the surface, flip the pancake and cook the other side until golden brown. Serve with syrup and enjoy!
4 pictures showing how to make sour cream pancake batter and add the batter to a griddle.

Tips and Variations

I have some quick tips and variations that will help you make these sour cream pancakes turn out perfectly!

  • Do not over mix: It is super important not to overmix the wet and dry ingredients when you mix them together. Just blend until combined. It is ok if it has a few lumps. 
  • When to flip: Like all pancakes, you want to look for air bubbles on the top of your sour cream pancakes and wait till the edges are firm and slightly browned before flipping. It should be 2-3 minutes per aside.
  • Variations: These are delicious as is but feel free to add some mix0ins to the batter to change things up! Try adding blueberries or raspberries to the pancake batter when combining the wet and dry ingredients for fruit cooked right in. Or, if your kids are like mine, they will love it when you add mini chocolate chips to the batter instead!

The top view of a stack of pancakes with a piece cut out with a fork.

How to Store Leftover Pancakes

I love to make these sour cream pancakes ahead of time and store some for later. Then we can just heat them up whenever any of my kids want them for breakfast!

  • In the fridge: Put your leftover pancakes in an airtight container and they will stay good in the fridge for up to a week.
  • In the freezer: Wrap the pancakes in plastic wrap and then store them in a ziplock bag. Make sure to label them with the date! They will last in the freezer for up to 2 months.
  • How to reheat frozen pancakes: Preheat your oven to 350 degrees and place your frozen pancakes on a baking sheet. Bake them for 10 minutes or until they are warmed through. Serve them with your favorite syrup or fruit!

  • In a large bowl combine the flour, sugar, baking powder, and salt.

  • Make a well in the middle of the dry ingredients, and add in the milk, sour cream, egg, oil, and vanilla. Whisk together until it is just moistened.

  • On a greased griddle or skillet over medium-low heat, add ¼ cup of the batter per pancake. When small bubbles appear at the surface, flip the pancake and cook the other side until golden brown. Serve with syrup and enjoy!

Serves: 10

Serving2pancakesCalories264kcal (13%)Carbohydrates27g (9%)Protein5g (10%)Fat15g (23%)Saturated Fat3g (15%)Polyunsaturated Fat3gMonounsaturated Fat8gTrans Fat1gCholesterol30mg (10%)Sodium143mg (6%)Potassium265mg (8%)Fiber1g (4%)Sugar7g (8%)Vitamin A158IU (3%)Vitamin C1mg (1%)Calcium133mg (13%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast

Cuisine American

Keyword easy

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