Kirbie's Cravings

Fluffy Sour Cream Pancakes

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.

syrup being poured on a stack of pancakes

 

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.

photo of a stack of pancakes with a fork

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.

a stack of pancakes with butter and syrup

You might like my blueberry pancakes, too!

syrup being poured on a stack of pancakes

Sour Cream Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
These pancakes are easy to whip up and I love how puffy the pancakes are after they cook.

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe source: Obviously Omnivore who got the recipe from Ina Garten

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

9 comments on “Fluffy Sour Cream Pancakes”

  1. So cool! The recipe looks easy too – i think sour cream is the trick to make any batter creamier and yummier.
    I usually use Bisquick mix to make the batter but I will definitely use your sour cream recipe next time around!
    And the pan is so awesome. Was it expensive?
    Have you ever tried making an Ebelskiver? It’s that Norwegian or Nordic pancake? I’ve been dying to try to make them but the actual pan is expensive.
    Wonderful post!!

  2. I usually use Bisquick too, since it is easy to whip up and tastes pretty good. But after trying out this sour cream recipe, this is going to my pancake go-to recipe from now on.
    The pan was about $28 bucks. I’ve never tried an Ebelskiver! Sounds interesting.

  3. i learned at a cooking seminar at willilams-sonoma last month that you should always use a non-stick spray with no alcohol. try getting one of those (read: not PAM) and see if your pancakes come out better! 😀

  4. Thanks. I’ll have to look for a spray with no alcohol next time.

  5. Pingback: World Spinner

  6. ebilskivers are so delicious they are flufffy balls of goodness

  7. These sound delicious! About how many does the recipe make?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating