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Home / Breakfast

Sour Cream Pancakes

Easy, fluffy pancakes great for feeding a crowd at breakfast or brunch.

Erren Hart

|

last Updated:

03/25/2025
4.83 from 17 votes
Jump to Recipe
Serves: 4 servings
Prep: 10 minutes mins
Cook: 20 minutes mins
A stack of pancakes on a plate, with Cream and syrup
A stack of pancakes on a plate, with Cream and syrup

A stack of pancakes on a plate, with Cream and syrup

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This Sour Cream Pancakes recipe makes perfectly, light, fluffy pancakes. Top with sour cream & warm maple syrup for a tasty breakfast treat.

Love pancakes? Checkout my cornbread pancakes or mini scotch pancakes!

A stack of pancakes on a plate, with Cream and syrup
Pin This Recipe For Later!

My Best Pancake Recipe

I’ve made a lot of pancakes in my time, but I have to say this is my favorite recipe. They cook up golden brown on the outside, and wonderfully fluffy in the middle.

These simple and fluffy pancakes are delicious and super simple to make requiring very little effort. Once you try them, you’ll never go back to a mix again.

Why This Recipe Works

  • The sour cream adds a tangy element that elevates the recipe
  • The Vanilla, cinnamon & nutmeg give them a spicy warmth and depth of flavor.
  • The pancakes turn out lighter than most making them fill you up without weighing you down.

The Trick to Making Fluffy Pancakes

Don’t over mix the batter. Over mixing will make dense, heavy pancakes. Start with mixing the wet and dry ingredients separately. To combine them stir just until the flour is moistened. Lumps are totally fine!

What Sour Cream Is Best

A bowl with sour cream

When cooking or baking with sour cream, it’s vital to use full-fat sour cream as opposed to fat-free or low fat. When heated, low-fat sour cream liquefies and essentially turns to water changing the recipe completely.

When To Flip Pancakes

Flip when the edges look dry and the surface bubbles have popped, forming holes that don’t fill up with batter.

How To Make Sour Cream Pancakes

Start with adding the flour, sugar, baking soda, salt, cinnamon & nutmeg to a large bowl.

dry ingredients added to a glass bowl

Mix well to combine.

a whisk mixing the flour mixture

In a separate bowl, add the sour cream, milk, egg, oil, melted butter, and vanilla extract.

a bowl with all of the wet ingredients

Mix well to combine and then add the wet ingredients into the flour mixture.

the wet mixture added to the flour mixture

Stir to combine. Then allow to rest for 5-10 minutes.

Stir just until the flour is moistened to avoid over mixing. A few lumps are totally fine!

Coat a large skillet with melted butter and heat over medium heat until hot. 

Melted butter in a pan

Make a small test pancake to check the pan temperature.  If your pancake is overcooked on the outside and raw on the inside, adjust the heat.

Working in batches, pour the batter into the skillet.

Pancake batter being added to a pan

To make your pancakes consistent in size, use an ice cream scoop or quarter-cup measuring cup to add the batter to the pan.

Cook until holes appear on the surface of the pancake.

A pancake with bubbles cooking in a pan

Flip and cook the other side for about a minute or until golden.

a cooked cancake in a pan

Serve pancakes warm and enjoy every last bite.

a fork with pancake pieces on it

Tips For Fluffy Pancakes

  • 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.
  • 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).
  • Don’t leave mixed pancake batter overnight. It will exhaust the baking soda, and your pancakes won’t rise as they should.
  • Don’t skip the melted butter in the batter – it interferes with the gluten in the flour that causes toughness.
  • 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.
  • 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.
  • Try greasing the pan with clarified butter or vegetable oil to avoid burning butter.
  • After flipping, the second side will cook quicker than the first.
  • If making pancakes to freeze, add a half teaspoon of vinegar to the batter. It will help stop them from getting rubbery.

More Recipes You’ll Love

  • Scotch Pancakes
  • Cornbread Pancakes
  • Banana Bread
  • Corn Muffins

FAQs

How do you make pancakes ahead?

Combine the dry and wet ingredients separately (excluding the melted butter). Store the wet ingredients overnight. Then in the morning, melt the butter and combine everything together in one bowl.

How do you freeze pancakes?

Freeze in a freezer separated by parchment paper for up to 3 months.

Rate This Recipe

Click here to leave a star rating!

A stack of pancakes on a plate, with Cream and syrup

Recipe

Sour Cream Pancakes

Easy, fluffy pancakes great for feeding a crowd at breakfast or brunch.
4.83 from 17 votes
Print
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Serves 4 servings

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

  • 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.
  • 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).
  • Don’t leave mixed pancake batter overnight. It will exhaust the baking soda, and your pancakes won’t rise as they should.
  • Don’t skip the melted butter in the batter – it interferes with the gluten in the flour that causes toughness.
  • 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.
  • Try greasing the pan with clarified butter or vegetable oil to avoid burning butter.
  • After flipping, the second side will cook quicker than the first.
  • If making pancakes to freeze, add a half teaspoon of vinegar to the batter. It will help stop them from getting rubbery.
Show Nutrition Hide Nutrition

Nutrition

Calories: 273 | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 641mg | Potassium: 129mg | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 1.7mg
Created by Erren Hart
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Update Notes: This recipe was originally published in 2015, but was re-posted to include new photos and tips in 2020.

4.83 from 17 votes (6 ratings without comment)

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22 responses

  1. Frank Avatar
    Frank
    03/24/2021

    My go-to pancake recipe! It’s the best recipe out there!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      03/24/2021

      Thanks so much for leaving such lovely feedback!

      Reply
  2. Stella Avatar
    Stella
    09/27/2020

    So easy to follow and the results are perfect! Thank you for this great recipe

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/27/2020

      Thank you!

      Reply
  3. Diane Avatar
    Diane
    09/27/2020

    Great recipe! I’ll be having these again tomorrow!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/27/2020

      I’m glad you liked them Diane 🙂

      Reply
  4. Sana Avatar
    Sana
    06/28/2020

    Amazing recipe! Tried it today and it was so fluffy and delicious! I needed use up leftover sour cream and i also had leftover buttermilk so i replaced the milk with that. Still tasted delicious.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      06/28/2020

      Sounds wonderful Sana, I’m so glad you liked it

      Reply
  5. kelli Avatar
    kelli
    07/02/2016

    i made these this morning and everyone loved them! and asked for seconds. plan on making these regularly. thanks for sharing!!

    Reply
    1. Erren Avatar
      Erren
      07/02/2016

      So great to hear! Glad to hear everyone loved them ?

      Reply
    2. Ingrid Avatar
      Ingrid
      05/16/2020

      I loved how fluffy these pancakes were! I also added some ground flaxseed. They were delicious.

      Reply
  6. Maureen Avatar
    Maureen
    05/15/2015

    Pancakes for breakfast? That would be lovely! Sour cream and maple syrup on top? That would be a great way to start my day. This recipe just wonderful!

    Reply
  7. Debbie Avatar
    Debbie
    03/11/2015

    Made these for Sunday breakfast! Amazing with the warm syrup and sour cream on top! Thanks Erren!

    Reply
    1. Erren Avatar
      Erren
      03/11/2015

      Awesome, Debbie! So glad you enjoyed them! 🙂

      Reply
  8. Jussy Avatar
    Jussy
    03/06/2015

    I made these yummy pancakes with my new pancake maker (bought from this fantastic website http://homegadgetsdaily.com/ ) highly recommend you guys.. They came out just perfect! Thank you for simple and delicious recipe!

    Reply
  9. Andrea @ Chocolate & Sea Salt Avatar
    Andrea @ Chocolate & Sea Salt
    03/01/2015

    Sour cream pancakes are the best! I’ve been subbing greek yogurt of late but I think I need to go back to sour cream on my next batch. YUM. Pinning 🙂

    Reply
    1. Erren Avatar
      Erren
      03/06/2015

      Hi Andrea, Thanks so much for the pin. So glad you like them! 🙂

      Reply
  10. Tina Jui | The Worktop Avatar
    Tina Jui | The Worktop
    02/23/2015

    These pancakes are delicious! I love adding sour cream in baking!

    Reply
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