These sour cream pancakes are one of my favorite breakfasts to make for weekends. The pancakes are so light and fluffy. I’m sharing my best tips for making pancakes so they turn out perfect every time.
Homemade pancakes are always a special breakfast treat and I’ve tried a lot of recipes, but this sour cream pancake recipe I’m sharing today is definitely one of my favorites. The pancakes are incredibly fluffy with a wonderful flavor from the sour cream.
I wish I could take credit for the recipe, but I found it on Obviously Omnivore but the original recipe was developed by Ina Garten. After trying them I don’t think I’ll try another pancake recipe again. These sour cream pancakes are perfect.
Tips for Making the Best Fluffy Pancakes
- Mix the dry ingredients separately from the wet ingredients. I know it means two bowls to wash, but it really does make a difference. Whisking the flour and baking powder first ensures that the baking powder is distributed evenly through the batter. This means your pancakes will puff up more while they cook.
- When you add the dry ingredients to the wet ones mix them together until just combined. It’s okay if there are lumps! This means you’ve mixed the batter enough, so don’t keep stirring to get rid of the lumps. Overmixed batter will cause your pancakes to have a tough and chewy texture because the gluten in the flour has been overworked.
- Cook your pancakes in a non-stick skillet or on a griddle.
- I use baking spray to grease the pan, but you can also use butter.
- Cook the pancakes on one side until bubbles start to break on the surface of the batter. This means it’s time to flip the pancake. If you’re worried, you can take a sneak peak and gently lift a part of the pancake to check if it is golden brown.
Can I freeze pancake batter?
You can freeze pancake batter. Just pour it into an airtight container and it will keep well in the freezer for up to one month. You can also pour the batter into a resealable bag, squeeze out the air and freeze it flat to safe space in your freezer.
Can I freeze cooked pancakes?
If you cook a big batch of pancakes and have leftovers you can freeze the cooked pancakes. First, place them in an even layer on a baking sheet and pop them in the freezer. Once frozen, transfer them to an airtight container or bag. They will keep for up to two months.
To reheat the frozen pancakes, you can pop them in the microwave, toaster oven or warm them up in the oven.
What can I serve with pancakes?
I love to make pancakes for brunch and serve them with some of our favorite breakfast foods like Sheet Pan Bacon and Eggs, Creamy Cheese Grits, or Coddled Eggs with some Crispy Rosemary Potatoes. It doesn’t hurt to add a few Sweet Tea Mimosas or Ginger Spice Lattes to sip on, too.
You might like my blueberry pancakes, too!
Sour Cream Pancakes
- 1 1/2 cups flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup sour cream
- 3/4 cup + 1 tbsp milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp grated lemon zest I omitted this
- unsalted butter I used PAM spray
- Whisk together the flour, sugar, baking powder and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract.
- Add the wet ingredients to the dry ones and mix only until combined. Don’t overmix the batter, or your pancake will be chewy, dense and tough! (I love that you don't need to mix out the lumps)
- Grease pan/skillet with butter or PAM spray. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom is nicely browned.
- Flip the pancakes over and cook for another minute or so until its browned.
- Serve warm with butter and/or maple syrup.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.