Sour Cream Pancakes
These Sour Cream Pancakes are thick, fluffy, and incredibly tender thanks to rich, full-fat sour cream. Lightly tangy, perfectly golden, and easy to make in one bowl, this sour cream pancake recipe delivers soft centers and crisp edges that stay delicious even after cooling—perfect for breakfast or brunch.
Ingredients
- 1 ½ cups all-purpose flour spooned and leveled
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup full-fat sour cream
- ½ cup milk
- 2 large eggs room temperature
- 2 tablespoons melted butter plus more for the pan
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk sour cream, milk, eggs, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently stir just until combined. Small lumps are fine.
- Let batter rest 5 minutes for thicker pancakes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour ¼ cup batter per pancake onto the hot surface.
- Cook 2–3 minutes until bubbles form and edges look set.
- Flip and cook 1–2 minutes more until golden brown.
- Transfer to a warm plate and repeat with remaining batter.
Notes
- Use full-fat sour cream for the best texture and flavor.
- Avoid overmixing to keep pancakes fluffy.
- Adjust thickness with a splash of milk if needed.
- Batter thickens slightly as it rests.