The Best Pancake Recipe – This tasty pancake recipe is easy and has a secret ingredient that gives them the perfect fluffy pancake consistency.
My whole family loves this pancake recipe. This has become my go-to when we want pancakes for breakfast on the weekends.
What’s the secret ingredient that makes these pancakes the best? Sour cream. It may sound strange but it really works!
These sour cream pancakes have a butter crisp outside and the inside is so soft it’s almost creamy. To balance the flavor of the sour cream, I added more sugar. So these are actually sweeter pancakes than most. So good!
The pancake batter is made in one bowl, making this pancake recipe easy!
How to make pancakes:
- In a large bowl, add milk and sour cream.
- Add sugar, eggs, and vanilla.
- Whisk together.
- Add flour, baking powder, and salt.
- Stir until just combined (this batter will be VERY lumpy).
- Melt butter in a skillet over medium-low heat.
- Pour pancake batter into the skillet (about 1/4 cup for each pancake).
- Cook 3-4 minutes (bubbles will form on the top of the pancakes).
- Flip and cook 1-2 minutes.
Top with maple syrup, fresh fruit, fruit syrup, nuts, chocolate chips, etc.
Looking for more great breakfast recipes? Try these:
- Sausage Hash Brown Breakfast Casserole from Bitchin Brunch
- My Apple Cinnamon Baked Oatmeal Muffins
- My Tropical Banana Bread
- Monkey Bread Recipe from The Self Proclaimed Foodie
- Buttermilk Blueberry Breakfast Bake by Alexandra’s Kitchen
Watch the step by step video for The Best Pancake Recipe below:
The Best Pancake Recipe
Best Pancake Recipe - This tasty pancake recipe is easy and has a secret ingredient that gives them the perfect fluffy pancake consistency.
Servings: 12 pancakes
Calories: 113kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Butter for greasing the pan -about 3 tablespoons
- Maple syrup for serving
Instructions
- In a large bowl, add the milk, sour cream, sugar, eggs, and vanilla. Whisk until combined. It’s ok to have small lumps of sour cream.
- Add the flour, baking powder, and salt. Stir just until no large clumps of dry flour remain, trying not to over mix. The batter should be very lumpy.
- Melt about 1/2 tablespoon of butter in a large non-stick skillet over medium-low heat until lightly bubbling and light brown.
- Ladle the batter into the skillet making 3-4 pancakes (about 1/4 cup of batter each). Cook 3-4 minutes, until bubbles form on top of each pancake and the bottoms are golden brown.
- Flip the pancakes. Cook 1-2 minutes, until the bottoms are golden brown.
- Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining butter and pancake batter.
- Serve warm with maple syrup.
Notes
Nutrition information does not include butter for cooking or toppings.
Nutrition
Serving: 1/12th of the recipe | Calories: 113kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 222mg | Potassium: 138mg | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 0.9mg
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Suzy says
The whole family loved them!
Omid says
I got yogurt instead of sour cream and it kinda went nice in fact 🙂
Betty Goulart says
Great recipe
lilly says
really amazing texture! I”ve tried several different recipes and I think these are the best. I think it’s the sour cream making it a really nice texture. they aren’t fry and they have a little bit of sweetness but not too much without the syrup. cook them on low bc they can burn easy! I did like a minute or a little over on each side. I also left the batter in the fridge for a little bit and they turned out amazing! totally recommend!
Hope says
I’ve deleted all other recipes—this is my “go to” and they are FABULOUS!!
Michelle says
Easy to make and fantastic taste & texture!
Katie says
Great taste and texture .
I substituted the dry items with a gluten free items.
Astrid Holliman says
Finally, THE pancake recipe to keep. It’s even good with gluten free flour, which is saying a lot.
Miriam says
Just tried these pancakes this morning and let me tell you they are the bomb. Best ones I have ever made from scratch. Will be using this recipe from now on.
Tawny says
These were delicious! My family of 5 loved them
Elizabeth Tamayo says
Best pancake recipe! So fluffy! I can eat this plain even with butter and syrup 🙂
Sh Baum says
I dropped the sugar to a tsp. And used 1/3 buckwheat flour.
Mozie D says
Takes no time to whip up and they are so good. Great fluffy texture. Best pancakes I’ve ever had.
DthPR says
My husband likes sweet so sugar was fine, if you don’t then reduce it. Super fluffy so make sure the batter spreads out when cooking. Followed someone’s recommendation to cook in coconut oil and that was great.
Julie wood says
This was a great recipe. I just wish you could freeze them. They were a hit.
Wasila Diab says
Whenever I see a recipe with five stars and a good amount of reviews I feel like I have to try it. These did not disappoint. Even though it says not to overmix I kinda had to because my son asked me to make rainbow pancakes and I had to get the food coloring mixed in. Regardless they were delish!! I can’t wait to try it again without food coloring 🤣
rya says
omg the softest and fluffiest! will be my go to pancake recipe now, thank you so much!!!
Heather says
These pancakes were excellent! Even delicious with nothing on them. Thank you so much for this recipe I will be making these again!
Sharon says
I haven’t made pancakes for a while, I decided to try these. These pancakes are delicious, I will look no farther these are the ones I make for now on.
Barb Samson says
Amazingly delicious! I subbed plain Greek yogurt for sour cream and followed the rest of the recipe. They came out light and fluffy. Will definitely make again. Thanks
Jan says
Delicious! I made with Greek yogurt as I didn’t have sour cream And added a little vanilla bean paste. Think I’ll stick to that from now on. My Grandgirls loved them.
Mareka Huitt says
The only change I made was using gluten free flour and they were fantastic.
Anna says
I just wanted to say, I found this pancake recipe a couple years ago and I make them almost every Saturday. My kids don’t like any other recipe if I try to mix it up. It’s great! Thank you!
Heather says
I struggled a little with the fluffiness. The first time I whisked it too much. It had no lumps so it turned into a very tasty crepe. LOL I did it again today and the lumps had flour in them and the pancakes were still crepe-like. Any suggestions?
Heather says
Help??? Anybody??
rykerson says
I was sceptical making this recipe, but in fact it’s fantastic. Probably my favourite pancake recipe so far. Not to mention how easy is it to make.
Jennifer says
Can i put the batter inside the fridge and use it for the next day?
Cindy says
Best Pancakes I have ever made. Super easy and the family just loved them!
Vickie says
This recipe uses baking powder, does it not require baking soda as well? I’m only inquiring because usually the two items are paired together in recipes.
Donna says
These were great pancakes, fluffy and tasty.
Constance Kroos says
I followed the the recipe exactly as stated but I thought that they were too eggy for my taste. Like thick crepes. Sorry
Charly Eichner says
They were good but way to salty