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. Â 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? Â Sour cream. Â 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. Â To balance the flavor of the sour cream, I added more sugar. Â So these are actually sweeter pancakes than most. Â 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 ¼ 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? Â Try these:
- Sausage Hash Brown Breakfast Casserole from Amanda’s Easy Recipes
- 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:
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The Best Pancake Recipe
Video
Ingredients
- 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 ½ 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 ¼ 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.
Absolutely the best pancakes ever. My husband LOVES them.
I had a bunch of leftover Mexican crema so I gave this recipe a go and it really is the best pancake recipe! The fluffiest I’ve ever made!
This will be my new go-to pancake recipe!
Just made these. Wow! Definitely fluffy and such a good mix of ingredients. Thanks for adding that you put more sugar due to the sour cream. It made a difference.
Truly is the Best Pancake Recipe ever! Mixed the whole batter, turned around, and found the 2 eggs on the counter. Ugh. Mixed them in and let the batter rest a few minutes before baking and they were still delicious! Enjoyed by all. Thank you for a delicious foolproof recipe.
Thank you so much for this recipe! It took me back to my childhood when my father would make us blueberry fritters. They were a thin crêpe like pancake with blueberries, we would eat them for dinner. These are a little thicker in consistency, but the taste is phenomenal. I highly recommend this recipe! I might try thinning the batter out to re-create my dad‘s recipe. Again thank you
I fill a small bowl with fresh organic blueberries and pour 1/2 cup of maple syrup over them and microwave for 30 seconds.
Wonderful! My family agreed they were the best batch yet! I intended to try the recipe as written but as I got going realized I didn’t have enough sour cream. I substituted 1 cup of light vanilla greek yogurt (I had made a double batch) and it worked perfectly! I can’t comment on what the sour cream would have done differently but they were so good!! Thanks!
Delicious! Made exactly as written.
Mmm…so good.
Made this today for breakfast for dinner. This recipe lives up to its name! Smiles and full bellies all around the table. Thanks for sharing.
I didn’t have regular milk so I used the chocolate almond milk and LET ME TELL YOU! Absolutely delicious! 10 out of 10 would recommend!
Crazy good and I’m a skeptic! Lol!
(One tip- cook at a lower temp than other pancake recipes.)
My family loves this recipe! We’ve been using it for quite awhile now & will continue to use it! My husband & I were just talking about how difficult it would be to go back to a store bought pancake mix. Thanks for sharing!
We love adding pecans or walnuts to ours and love them also a little bit of cinnamon.
Amazing! Added a dash of cinnamon and legit best pancake recipe I’ve tried!
Making these for dinner as I type this. I’m actually eating them as I am cooking….. 5/5 for sure. I’ve been having poor luck with all recipes or whatever popped up first on my Google search for pancakes. Some batter I used was so thick and fluffy but dry… but this recipe is banging. Loved the texture.
Absolutely delicious, made them for my great grandchildren and they literally disappeared. Then made them again with buttermilk and they were just as good, yummy!
I added a few Tablespoons of oil which kept the pancakes super moist and tender but with a perfect texture. They were delicious and next time I wil sauté apple slices with cinnamon and add a few of them to each pancake. Thanks fir the ingenuity use of the sour cream. I will also turn this into a GF recipe fir my shag family. Win win!
I tried this recipe tonight and really enjoyed it. Like some the mix was too thin so I added more flour. Everything about the pancake was perfect. The next batch I make will be using buttermilk hope they come out the same as with the regular milk. It’s just that I prefer buttermilk pancakes.
I don’t know that I would use buttermilk as a replacement for the milk, rather I’d use it as a replacement for the sour cream. The acid in both act the same in the baking process. If you sub the milk you may end up with too much acid. Since buttermilk is thinner than sour cream I might sub the sour cream + reduce the amount of milk to even out the liquid (1/2c buttermilk and 3/4c milk).
These are amazingly fluffy and will be my go to recipe for our pancakes from now on. I did have fresh blueberries so I added some of them and a tad of lemon zest to ours. They were so, so good! Husbby was super impressed and he knows what good pancakes should be like! He commented these were the best he has had.