Sour Cream Pancake Recipe

What's a Sunday morning without pancakes?

Our family are pancake connoisseurs, and these are the best we've ever had. The sour cream really makes them special. They truly taste like pan cakes.

Sour Cream Pancake Ingredients:

• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

The Process:

Mix wet ingredients: In a medium sized bowl (or a large liquid measuring cup), whisk together milk, sour cream, sugar, eggs and vanilla extract. Whisk well, until everything is well incorporated. There will be some lumps of sour cream. That’s okay.

Heat your griddle: Preheat your griddle. Meanwhile, sift in flour, baking powder and salt. Stir until just incorporated. You don’t want any dry clumps of flour, but you also want to avoid overmixing.

Give it a rest: Let the batter sit while your griddle heats up.

Cook the pancakes: Once your griddle is hot (a drop of water sizzles when it makes contact), spoon or pour batter onto the griddle, cooking in batches.

Keep them warm: A pancake warmer is a great investment to keep the pancakes nice and warm while you cook them all. You can also set your oven to the lowest temperature and keep the pancakes warm there.

Tips for the best Sour Cream Pancakes:

Don't overcrowd the pan: Easier to flip, prevents conjoined pancakes, and results in fluffier, more uniform pancakes overall.

Sift baking powder: This prevents any unpleasant salty clumps.

Griddle temperature is key: If the pan/griddle is too hot, your pancakes will burn before cooking through. I usually find a low/medium heat works best, but every stovetop is different.

Mix in a Liquid Measuring Cup: This is my favourite hack. You can measure the liquid ingredients directly, and the pouring spout makes cooking the pancakes a breeze. Plus, less dishes!

Want something a little fancier for breakfast? Try my sweet orange rolls recipe or these copycat almond croissants!

If you give these sour cream pancakes a try, please let me know what you think! Leave a review and rating below. I love hearing your feedback.

Sour Cream Pancakes

• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

1. In a medium sized bowl (or a large liquid measuring cup), whisk together milk, sour cream, sugar, eggs and vanilla extract. Whisk well, until everything is well incorporated. There will be some lumps of sour cream. That’s okay.
2. Preheat your griddle. Meanwhile, sift in flour, baking powder and salt. Stir until just incorporated. You don’t want any dry clumps of flour, but you also want to avoid overmixing.
3. Let the batter sit while your griddle heats up.
4. Once your griddle is hot (a drop of water sizzles when it makes contact), spoon or pour batter onto the griddle, cooking in batches.

A pancake warmer is a great investment to keep the pancakes nice and warm while you cook them all. You can also set your oven to the lowest temperature and keep the pancakes warm there, on a plate or cookie sheet.

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