These easy sour cream pancakes have the perfect balance of flavor. They are light, slightly sweet, and fluffy. The sour cream makes them super moist and soft, but they don’t taste sour at all. These are the best sour cream pancakes, not to mention super quick to make!
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What are Sour Cream Pancakes?
These sour cream pancakes have sour cream of course, and extra eggs. They are more like hot cakes that you might get at a diner.
These quick pancakes are a huge upgrade from the box mix kind, and they are also foolproof. They puff up nicely on the griddle, and they cook all the way through without overcooking because of the perfect batter consistency.
And let’s be real. Sometimes us moms need something quick and easy because we forgot to take meat out of the freezer to thaw before dinner. I will admit it has happened a few times in our house. But no shame. Some days, it’s a victory that dinner gets made at all. And these pancakes rock.
We have to remember to give ourselves credit for all of the things we do instead of focusing on what we should have or could have done. If you make these sour cream pancakes for dinner, enjoy the smiles on your kids’ faces instead of worrying about the fact that they aren’t eating any vegetables tonight!
How to Make Sour Cream Pancakes
- Simple and quick, this batter whips up in 5-10 minutes and only takes a few minutes to cook.
- You can make the batter up to a day ahead and refrigerate it as welll.
- Mix the dry ingredients, lightly whisk the eggs, and mix wet ingredients into the dry (except the melted butter). Gently whisk, but do not vigorously stir. We want light and fluffy pancakes, not tough and dense.
- Add the butter and give it a quick stir. If there are a few lumps in the batter still, that is great. Don’t try to break them all apart.
- Let the batter sit for 10 minutes so that the gluten has time to relax. This makes for a softer texture, so don’t skip this step!
- Heat griddle to 375 degrees.
- Spray griddle with nonstick spray or use melted butter. Make pancakes and enjoy.
- If you have extra batter at the end of the meal, make the rest of the pancakes and freeze them. They are super easy to warm up in the toaster or microwave for your kids for breakfast, and it will save you a lot of time on those busy, hectic mornings.
Common Questions about Making These Pancakes
Q: Can I double this recipe?
A: Yes, easily! You can multiply this pancake recipe 2 – 3 times with no problem.
Q: I don’t have a griddle. Can I use a skillet?
A: Yes you can. If you are using a skillet, nonstick will be easiest for pancakes. You will still need to butter the skillet the first time and wipe most of the butter away, but you should not need butter after the first batch. If your pancakes are sticking to your pan by chance, you can of course use a little more butter.
Q: How do I Make the Perfect Stack of Pancakes?
A: The trick is all in what you do after you flip the pancakes. After you flip the pancakes, gently press down on them, especially in the middle of the hot cakes. This will flatten any doming that may occur, which will allow you to stack the pancakes without them being high in the middle and low on the ends.
Q: What toppings do you recommend for these awesome pancakes?
A: Maple syrup or buttermilk syrup of course! Some fresh berries, whipped cream, and bacon taste great as well!
Essential Baking Tools for These Pancakes
- A griddle for making the pancakes
- A good whisk for making the batter
- Pancake spatula for flipping pancakes
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The Best Sour Cream Pancakes
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 12 pancakes 1x
- Combine dry ingredients in a medium bowl and whisk together.
- In another bowl, add eggs, sour cream, and vanilla, and milk; whisk gently to combine.
- Slowly pour the melted butter into the bowl while whisking at the same time so that the butter does not “freeze up.” If the melted butter sits on top of the cold ingredients without being stirred in right away, the butter will begin to solidify, creating small bits of butter that won’t mix in.
- Add sour cream mixture and milk to the dry ingredients and gently whisk just until mixed in. It is okay if some lumps remain. Do NOT whisk rigorously, unless you want really tough pancakes!
- Let the batter rest for 10 minutes so that the gluten relaxes and makes softer pancakes.
- Heat griddle to 375 degrees. Add 1 tablespoon of melted butter to griddle(or spray with non-stick spray) and spread across entire surface with a basting brush. Wipe most of butter away with a paper towel, leaving a light layer of butter on the griddle.
- Pour pancakes(roughly 4-5 inches) and flip when pancake edges look dry.
- Enjoy right away and freeze the rest.
This is a Baker Street Society original recipe.
Keywords: sour cream pancakes, pancakes from scratch, quick pancake recipe