These pancakes… They aren’t just any pancakes, they are some of the best pancakes I have ever made.
Instead of a heavy and dense flour-filled regular ‘cake, these sour cream pancakes are light, fluffy, and one of my favorite go-to recipes to whip up a quick breakfast during the week, or even better for breakfast-for-dinner.
Try them and you will never turn back.
The ingredients are super simple: flour, baking soda, salt, sour cream, eggs, and vanilla.
1. In a medium-sized mixing bowl, add 1/2 cup all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon salt, and 1 teaspoon baking soda. Stir to combine.
2. Add 1 cup of sour cream to the dry ingredients and stir gently to bring all of the ingredients together.
3. In a separate small bowl, place 2 large eggs and 1 teaspoon vanilla extract and mix well.
4. Stir the egg mixture into the sour cream mixture until just combined.
5. Heat a griddle or skillet over medium-low heat and spray thoroughly with cooking spray. Drop batter by the 1/4 cup serving onto the pan. (For the kids, I scoop batter into a tablespoon measuring spoon and it makes the perfect silver dollar-sized pancakes.)
6. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip and cook for another minute.
7. Once cooked, remove to a plate and continue the process with the remaining batter. Serve with butter and warm syrup.
Sour Cream Pancakes
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream
- 2 whole eggs
- 1 teaspoon vanilla extract
- butter for serving
- maple syrup for serving
- In a medium-sized bowl, combine flour, sugar, salt, and baking soda. Stir to combine. Stir in the sour cream until the mixture just comes together, being careful to not overmix.
- In a separate bowl, whisk eggs and vanilla extract. Pour wet ingredients over the sour cream mixture and stir until mixture is smooth.
- Heat griddle or skillet over medium-low heat. Spray generously with non-stick spray. Drop batter in by the 1/4 cup servings onto the griddle or pan. (I also use a tablespoon measuring spoon for scooping batter onto the griddle for my kids.)
- Cook pancake on the first side until bubbles start to form on the surface and the edges are beginning to turn brown. Flip to the other side to cook for roughly 1 minute longer. Repeat with remaining batter.
- Serve with softened butter and maple syrup. Enjoy!