Sour Cream Pancakes

As a working mama, I’d advise you to make your kitchen easy and reduce your labor where you can. Bisquick makes a perfectly lovely pancake, as do other mixes, and people who would judge you for using those mixes don’t deserve an invitation into your kitchen.

That being said, if you have the time or inclination to make your pancakes from scratch, they’re a little lighter, a little fluffier, a little lacier around the edges, and just touched with hints and tastes that make them all the more of an early morning treat. On weekends, our pancakes are definitely made from scratch, from sugar and flour, baking soda and salt, eggs, milk, vanilla, and sour cream.

Yes, sour cream. Because no matter how many recipes might call for it and assume it’s just something you have around, I just don’t have buttermilk in my kitchen. You can make your own with whole milk and a little lemon, but I find that equal parts sour cream and milk are a better substitution.

And that still results in these beautiful cakes.

Some of you have seen my family making jokes online about my son begging for pancakes. Some of you we’ve had over and have seen him try to scramble out of his high chair after pancakes. These are those pancakes.

So the next time you’re feeling like you want your pancakes a little fluffier, a little lacier around the edges, with a dash of sweet and tangy, try this recipe on for size!

Sour Cream Pancakes

Makes about a dozen pancakes.

What You’ll Need:

  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/3 cup sour cream
  • 1 tsp vanilla
  • 2 tbsp unsalted butter, melted

How to Make Them:

1. In a large bowl, whisk together the flour, sugar, baking soda and salt. In a small bowl, whisk the egg until fluffy. Then beat in the sour cream, milk, vanilla, and melted butter. Whisk the wet ingredients into the dry until combined.

2. Heat your griddle to 350F. Working in batches, ladle about 1/4 cup per pancake onto your griddle and cook until the edges are bubbly and appear golden brown, and bubbles are appearing near the center. Flip with a spatula and cook the other side.

** Option: when you first pour the batter onto the griddle, drop in blueberries, chocolate chips, chopped bananas and pecans, or whatever other add-ins you might like.

3. Serve with butter and warm syrup.

Good for breakfast, dinner, or whenever the urge for a delicious pancake might strike.

If you use mix, what’s your favorite pancake mix? Or are you a dedicated from-scratcher?

About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.


  1. I think sour cream might be magical. I put it in my mashed potatoes for Thanksgiving this year and it was game changer. And now I keep seeing it added to all sorts of other things and I’m a fan!

    1. Sour cream in potatoes is definitely magical! I use it in a lot of things just because it’s awesome, but it’s my favorite substitute for buttermilk – one part sour cream and two parts milk for whatever buttermilk the recipe calls for. And I think it tastes better!

  2. I remember having pancakes (and waffles) for breakfast many times and it’s good to see that you’ve written down a recipe for it… Sometimes I put butter and syrup on mine, while at other times, I’ll eat them plain. Both options are good to me. I also enjoy bread with butter, scrambled eggs, hard-boiled eggs, bacon, a bowl of fruit (especially goji berries) and other good, healthy choices for breakfast.

    1. I have a whole collection of favorite boxed mixes – pancakes, brownies, cornbread – for those occasions I need something tasty in a hurry! I like to make from scratch when I can, but face it – there’s a lot going on in this world, we need some good quick food!

Leave a Reply to soulpastryCancel reply