Fluffy Sour Cream Pancakes
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Do you need another pancake recipe in your life? The answer is a resounding yes. Pancakes are one of those magical breakfast staples that invite endless creativity—there are so many ways to tweak a basic batter, and each variation brings something special to the table. These fluffy sour cream pancakes are a perfect example. I had a container of sour cream lingering in the fridge, and this recipe turned out to be the most delicious way to use it up.
I’ve made sour cream pancakes before, and they’ve always been wonderfully tender. But this version? It’s both fluffy and tender, with a light, pillowy texture that makes each bite feel like a little morning indulgence. They puff up beautifully on the griddle and have just the right balance of richness and tang from the sour cream. One tip: Be sure to cook them over medium heat. If the pan gets too hot, the outsides will brown too quickly while the centers stay underdone. Give them a little patience, and you’ll be rewarded with golden, evenly cooked pancakes that are truly amazing.
I couldn’t resist pairing these fluffy sour cream pancakes with a homemade syrup that took the whole breakfast to the next level. It’s rich, buttery, and just the right amount of sweet—truly the kind of finishing touch that makes you want to linger at the table a little longer. I’ll be sharing the full syrup recipe later this week, so be sure to check back—it’s one you’ll want to bookmark for weekend brunches and cozy mornings alike!
Ingredients for Fluffy Sour Cream Pancakes
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- SOUR CREAM
- MILK
- EGGS
- BUTTER
Instructions for Fluffy Sour Cream Pancakes
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly combined.
Blend the wet ingredients: In a separate bowl, whisk the sour cream, milk, eggs, and melted butter until smooth and creamy.
Combine gently: Pour the wet ingredients into the dry and stir with a spoon just until the batter comes together. Don’t overmix—some lumps are perfectly fine and help keep the pancakes tender.
Let it rest: Allow the batter to sit for a few minutes while you preheat your griddle to medium heat (around 300°F). This resting time helps the pancakes rise beautifully.
Cook the pancakes: Scoop about ¼ cup of pancake batter onto the hot griddle for each pancake. Cook for 1–3 minutes, until bubbles form on the surface and the edges begin to set. Flip and cook the other side until golden brown and cooked through.
Serve and enjoy: Serve immediately with your favorite syrup or toppings, or keep warm on a baking sheet in a 175°F oven until ready to serve. This recipe makes about 18 light, fluffy pancakes—perfect for a cozy breakfast or weekend brunch.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works well as a substitute and will still give the pancakes a tender texture with a slight tang. Just use the same amount and opt for full-fat if possible for best results.
Why is it important not to overmix the batter?
Overmixing activates the gluten in the flour, which can make pancakes tough instead of light and fluffy. Stir just until the ingredients are combined—lumps are totally okay!
Do I need to let the batter rest before cooking?
Yes, letting the batter rest for a few minutes allows the leavening agents to activate and helps the pancakes rise better on the griddle. It also gives the flour time to hydrate, improving texture.
Can I make the batter ahead of time?
It’s best to cook the pancakes shortly after mixing, but you can prep the dry and wet ingredients separately the night before and combine them in the morning. Fully mixed batter can be stored for a few hours in the fridge, though the pancakes may be slightly less fluffy.
What’s the best griddle temperature for cooking these pancakes?
Medium heat (around 300°F) is ideal. If the heat is too high, the outsides will brown too quickly, and the centers may stay undercooked.
Can I freeze leftover pancakes?
Absolutely. Let them cool completely, then stack with parchment paper between each and store in a freezer-safe bag. Reheat in the toaster, oven, or microwave for a quick breakfast.
What toppings go well with these pancakes?
They’re delicious with classic maple syrup, but also pair beautifully with fruit compote, whipped butter, honey, or homemade syrup (which I’ll share with you later this week!). A sprinkle of powdered sugar or a dollop of yogurt adds a lovely finishing touch.
FOR MORE RECIPES LIKE THIS, TRY:
- Light and Fluffy Homemade Pancakes
- Overnight Buttermilk Pancakes
- Perfectly Thin Pancakes
- Everyday Pancakes
Fluffy Sour Cream Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 3 cups all-purpose flour
- 2 Tbsp sugar
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 ½ cups sour cream
- 1 ½ cups milk
- 3 eggs
- 6 Tbsp butter melted
Instructions
- In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- In another bowl, whisk together the sour cream, milk, eggs, and melted butter.
- Add the wet ingredients into the dry ingredients and mix together with a spoon just until combined. You don’t want to over mix it and lumps are ok.
- Allow the batter to rest while you preheat the griddle to medium (300 degrees F).
- Pour 1/4 cup amounts of batter on griddle. Cook 1-3 minutes until bubbles appear, edges are set, and underside is golden brown. Flip and cook the other side until golden and cooked through.
- Serve immediatelyor keep warm in a 175 degree F oven. Makes 18 pancakes.
