These creamy and fluffy sour cream pancakes are a delicious, easy weekend breakfast. They're fluffy, moist, and extra decadent. They taste amazing with a drizzle of maple syrup and fresh fruit!
Looking for more easy pancake recipes? Try my banana pancakes next!
About This Recipe
I've been on a bit of a breakfast binge lately (see here, here, and here), and I have one more to share: these sour cream pancakes! This recipe is perfect for lazy weekend mornings. The pancakes are creamy, fluffy, golden brown, and surprisingly quick to make, even if you're not fully awake yet.
These pancakes are probably the richest pancakes I've ever had. So, if you're in the mood for something extra indulgent, grab some sour cream the next time you're at the grocery store. You won't regret it!
Sour cream adds richness, moisture, and tanginess to these delicious pancakes. And don't worry- the sour cream flavor isn't too strong. In fact, you would not even be able to tell they were made with sour cream. They just taste really good. Drizzle with maple syrup and enjoy! My wife and I love this recipe, and we hope you do too.
Key Ingredients
This recipe uses 9 ingredients that you probably already have in your pantry.
Dry ingredients: You'll need all-purpose flour, baking powder, baking soda, and sugar. The baking soda will react with the sour cream to provide some initial fluffiness to the batter.
Sour cream: I recommend using full-fat (5% fat) sour cream. This gives the batter the perfect consistency so it's not too runny or too thick. If you use low-fat, add an extra tablespoon of flour or reduce the milk a bit.
Rest of the wet ingredients: Milk, eggs, oil, and vanilla extract.
Instructions
STEP 1: Whisk together the dry ingredients in a large bowl.
STEP 2: Whisk together the wet ingredients in a smaller bowl.
STEP 3: Pour the wet ingredients into the bowl of dry ingredients and mix until just barely combined (there should be lots of lumps).
STEP 4: Heat a greased skillet over medium heat until hot. Add ¼ cup of batter and cook until the edges dry up and bubbles form on the surface, 2 minutes.
STEP 5: Flip and cook for another 1-2 minutes until golden brown on the bottom.
Sour Cream Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup milk
- ½ cup sour cream
- 2 large eggs
- 2 tablespoons oil (or melted butter)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
- In another bowl, whisk together the milk, sour cream, eggs, oil, and vanilla extract.
- Pour the wet ingredients into the bowl of dry ingredients and whisk until just barely combined (there should be lots of lumps).
- Heat a large nonstick pan over medium heat until hot (this takes about 60-90 seconds). Add ¼ cup of batter into the pan, and cook until the edges dry up and bubbles form on the surface. Flip, and cook for another 1-2 minutes.
- Serve with desired pancake toppings.
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