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These sour cream pancakes are soft, fluffy, and easy to make with simple ingredients. Perfect for a quick breakfast everyone will love.
Know Before You Scroll
What You’ll Need
all-purpose flour, sugar, baking soda, salt, cinnamon, nutmeg, sour cream, milk, egg, vegetable oil, butter, vanilla extract
Flavor Profile
Lightly sweet, buttery, with a subtle tang
Difficulty Level
Easy
Equipment Needed
Mixing bowls, whisk, skillet or griddle
Top Tip
Don’t overmix the batter, lumps mean tender pancakes
Time-Saving Tips
Keep pancakes warm in the oven while cooking batches
Ingredient Swaps
Use Greek yogurt in place of sour cream if needed
In The Test Kitchen
This Sour Cream Pancakes recipe was first published back in 2015 and has been shared on social media over 10,000 times, earning consistent five-star reviews from readers who love how soft and fluffy they turn out. I’m updating the post to make it even more helpful, including re-shooting all the photos so you can clearly see every step and exactly how the pancakes should look as they cook. The results are just as tender, light, and beautifully golden as ever, and the best part is the recipe itself hasn’t changed one bit.
Ingredient Notes
Dry Ingredients
Best Choice
All-purpose flour for a soft, tender texture
Substitutions
You can use a 1:1 gluten-free blend if needed
Flavor Boosters
Best Choice
Vanilla extract for warmth and depth
Substitutions
Almond extract can be used for a different flavor profile
Dairy
Best Choice
Full-fat sour cream for richness and moisture
Substitutions
Plain Greek yogurt works well as a substitute
Where to Find
Sour cream is in the refrigerated dairy section
Cooking Fat
Best Choice
Butter for cooking adds flavor and golden edges
Substitutions
Use neutral oil if preferred
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Batter
In a large bowl, whisk together the dry ingredients until evenly combined. The mixture should look light and evenly speckled with spices.
In a separate bowl, whisk the sour cream, milk, egg, oil, melted butter, and vanilla until smooth and creamy.
Pour the wet mixture into the dry ingredients and gently mix until just combined. The batter should look thick and slightly lumpy. If it’s completely smooth, it’s been overmixed.
2
Cook the Pancakes
Heat a buttered skillet over medium heat. Pour the batter into the pan and cook until bubbles form on the surface and the edges look set. Flip and cook until golden on the other side.
3
Keep Warm
Transfer cooked pancakes to a baking sheet and keep warm in a low oven while finishing the remaining batter.
4
Serve
Stack the pancakes and serve warm with syrup and an extra dollop of sour cream if desired.
Pankcake recipes
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Recipe
Sour Cream Pancakes
Ingredients
- 1 cups all-purpose flour
- 3 teaspoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 pinch ground nutmeg
- ½ cup sour cream (full fat) (plus extra for serving)
- ½ cup milk
- 1 large egg
- 1 tablespoons vegetable oil
- 1 tablespoons butter (melted, plus additional for cooking pancakes)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 200°F
- Mix together flour, sugar, baking soda, salt, cinnamon & nutmeg in a large mixing bowl.
- In a separate bowl, whisk together the sour cream, milk, egg, oil, melted butter, and the vanilla extract then whisk into the flour mixture until the flour is just moistened. Lumps are fine.
- Brush a large skillet with melted butter and heat over medium heat until hot.
- Working in batches, using an ice cream scoop or quarter cup measurein cup, pour the batter into skillet and cook until bubbles appear on the surface of the pancake. Flip and cook the other side for about a minute or until golden.
- Transfer to a baking sheet and keep warm in the oven. Lightly butter skillet between batches.
- As the batches are done, add them to an oven-safe dish and keep in the oven until ready to serve.
- Serve pancakes with warm syrup & topped with a dollop of sour cream if desired
Tips
Erren’s Top Tips
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Stir gently by hand to combine until ingredients are just moistened. Be careful not to over-mix. The gluten in the flour starts to develop as soon as the liquid touches it. The more you mix, the tougher it becomes. Don’t worry about lumps; lumps are fine; they’ll cook out in the pan.
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Let the batter stand after mixing. This will allow the flour to puff up and the gluten to rest after mixing. Let stand for 5-10 minutes at room temperature or chilled for up to 3 hours (but allow to come back to room temperature before cooking).
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Don’t leave mixed pancake batter overnight. It will exhaust the baking soda, and your pancakes won’t rise as they should.
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Don’t skip the melted butter in the batter – it interferes with the gluten in the flour that causes toughness.
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Be careful not to overheat the pan. A good test is to heat the pan over medium heat until a drop of water jumps across the surface.
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Make a small test pancake to check the pan temperature. Adjust the heat if your pancake is overcooked on the outside and raw on the inside.
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Try greasing the pan with clarified butter or vegetable oil to avoid burning butter.
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After flipping, the second side will cook quicker than the first.
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If making pancakes to freeze, add a half teaspoon of vinegar to the batter. It will help stop them from getting rubbery.
Variations & Add-Ins
- Blueberry Pancakes: Fold fresh or frozen blueberries into the batter just before cooking.
- Chocolate Chip: Add a handful of chocolate chips for a sweeter version.
- Lemon Twist: Add lemon zest to the batter for a bright flavor.
- Banana: Mash ripe banana into the wet ingredients for extra moisture and sweetness.
Storage & Freezing
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes between parchment paper and store in a freezer-safe bag for up to 2 months.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This recipe was originally published in 2015, but was re-posted to include new photos and tips in 2020.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt works well and gives a similar texture and tang.
Why are my pancakes dense instead of fluffy?
Overmixing the batter is the most common cause. Stop mixing as soon as the flour is moistened.
Can I make the batter ahead of time?
It’s best used fresh, but you can refrigerate it for up to 1 hour. Stir gently before using.
What’s the best pan for pancakes?
A nonstick skillet or griddle works best for even cooking and easy flipping.
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