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!
MY LATEST RECIPES
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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 12 pancakes
Calories: 113kcal
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 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.
Video
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: 2.9% | Vitamin C: 0.1% | Calcium: 7.1% | Iron: 5.2%
Erica Acevedo says
Everyone needs a go-to pancake recipe! I’ve struggled nailing mine down, and I’m looking forward to next weekend so I can try this one out!
Laban Kibet says
the recipe is awesome, it made my day!
Helen says
These pancakes look so delicious and fluffy, and I really appreciate the step by step photos.
Love the idea of the sour cream, too. I often use Greek yogurt in cooking as I find it has a similar result to sour cream. Got to try these soon!
Barbara Lewis says
Either I was really hungry or, these are the best pancakes I’ve ever eaten. Yes, definitely , the best pancakes ever. Thank you.
Chuck Olson says
Can I substitute Stevia for sugar? As a diabetic and cancer watcher, sugar is really bad for me.
Kerri says
Made them tonite for dinner they were delicious. The little one loved making them with me…really good and recipe is easy to follow…we have a new recipe we love for pancakes..thanks for sharing
Jessica Mazing says
Has anyone tried Greek yogurt substitution for the sour cream? When I bake bread, it’s a one for one substitution. I’m just curious because I sometimes bake on a whim so I may not have all the ingredients.
Becky says
I have used yogurt when out of sour cream.
Doreen Smyth says
That’s a lot of sugar, could I reduce it? We use buttermilk in Northern Ireland, could I use it instead of the milk and cream?
Russell says
Yes indeed you can use buttermilk, but then your making buttermilk pancakes and not these pancakes with sour cream which makes them fluffy much like buttermilk does.
Miss says
This recipe is the best I’ve tried. The pancakes were still fluffy after I added more milk and a bit of rice water. I added about two tablespoons of mexican crema that had thickened like sour cream, 2 tablespoons of melted butter and 1 teaspoon of butter flavoring. The pancakes cooked excellent. This recipe scores high for me in regards to the texture of the pancakes. Thank you!
Ella says
Wow!! So good! My picky kids ate them!!!
Sheri says
These were delicious! I even used egg substitute, Trivia, and light sour cream. This will definitely replace my box mix.
Thank you!
Joan says
Can you use this recipe to make waffles?
Carolina says
This recipe is my new fav!
Bob K says
I’ve used sour cream or yogurt – whatever I have on hand, for decades. So this is not a new idea. Their addition seems to allow the pancakes to turn an even golden brown and of course adds a subtle flavor variation. Yes, buttermilk will accomplish the same thing, but you need to adjust for liquid differences.
Jeffrey Bielski says
This by far best pancake s ever, I can’t make them fast enough,