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.
Watch The Recipe Video Here
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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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Colleen says
To make them a little healthier, I used Greek Yogurt in place of the sour cream. Delicious! These will be our go-to pancake recipe! So light and fluffy and the yogurt adds a little protein.
Patsy says
I made them this morning and added chopped pecans just before flipping them They were delicious!
Linda Fitzpatrick says
Best pancake mix I’ve tried thank-you Can you tell me if the batter can be made and put in the fridge over night @and it I emit the sour cream and sugar can I use the batter for fritters ? Once again a great recipe
Heather L says
Holy cow these ARE the BEST pancakes ever truly. Perfect. Don’t change a thing (ok except I used a 1/2 C scoop)
Kerin says
Delicious! Thank you for the great recipe! My teenagers loved it for our lazy Saturday morning. So fluffy and reminiscent of Cracker Barrel’s!
Tara says
Perfect texture!
Tania Baker says
A family favorite 💜💜💜
Me says
This truly was amazing.
Julie says
Make sure your pan has been evenly hot for a few minutes and these come out so good!
Victoria says
I suggest a very low flame, don’t try to rush theough cooking these or they will burn easily.
Teresa says
Has anyone tried these using buttermilk instead of regular milk?
Marissa Dean says
Any chance of using non-dairy milk for just the milk portion on this recipe? We usually have cashew milk or other nut milks.
tami sy says
The best pancake I’ve ever had!
Robin says
Made these this morning, exactly as the recipe called for. These were outstanding! My 21 year old son, who is a foodie, proclaimed these “very good” and a “definite do-over”. I have a recipe book that I write down the recipes that are a hit with my family. This recipe will be going into that book today. Thank you for this little keeper!
Valerie says
Seriously SO good! The most fluffy and delicious pancakes I’ve made! I did replace sugar with swerve and used Greek yogurt in replace of sour cream. I’ll be making these again:)