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 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:
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
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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.
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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Erika says
Easy and so good!
Jillian says
I use greek yogurt instead of sour cream! Amazing!
Yumiko says
Great idea! Thank you!!
Debbie says
Hi there!
I made these for my first time to make pancakes ever and they were absolutely delicious! Easy straightforward recipe, and the pictures made it helpful for first time pancake-makers like me to make sure we’re on the right track as we went along. I only had light sour cream and, in the spirit of quarantine, just used that and they were still fantastic! Absolutely delicious! I’m adding them to my recipe binder now. Thank you so much for sharing! Always a thrill to find delicious, easy go-to recipes! 🙂
Debbie
Sandra says
This was a success. My husband and I really enjoyed the taste of these pancakes. 🙂
Patricia says
Taste great…but no fluffiness😢 They stayed flat as a crèpe😳
Followed measurements to a “T”!
Use lactosefree milk…
??????
Sabina says
I added an additional half cup of flour and that solved it.
Sophia says
You might need new baking powder if you’re not getting any rise. Using something like Lactaid shouldn’t make any difference with pancakes.
Wesley says
I think a 1/2 a tablespoon isn’t enough butter. I used 2 tablespoons and the pancakes got crispy on the outside and cakey on the inside.
Melissa says
Love this recipe! Delicious! I usually make waffles because The pancake recipes i try, are a disappointment.. too dry, not sweet enough, no flavor, too fluffy or not fluffy enough.. this recipe has flavor, it’s perfectly fluffy. The batter threw me off because all I could smell was the sour cream but once it’s cooked then you won’t notice the sour cream.
Maria says
This is the best pancake ever!!!
Cher Hague says
Fab recipe delicious made it for my husband with maple syrup & tart blackberries. Loved it
Laureli says
Oh my oceans these are the best pancakes I’ve made so far! Fluffy and tasty!!
Victoria Dellinges says
Oh my gosh! My husband and I have been on the search for the best pancake recipe…WOW! We used greek yogurt because we always have that on hand…they were so delicious and fluffy!! Thank you!
Sarah says
My family loves these!
Fran Scavone says
So light and fluffy. The taste is excellent. This has become my family favorite!
Linda says
They came out great. I ran out of regular flour but had some oat flour and used a quarter cup of that.
Yumiko says
Awesome, easy recipe!
The Pancakes were fluffy and delicious!
Adding fresh blueberries made them even better.
Definitely keep this recipe!!
I converted to 1/2 portion for 2 people.
Renee Merrick says
Light, fluffy and rich! The family loved them.
Jen says
Amazing! I didn’t have sour cream so I used Greek yogurt. I also substituted oat milk for cow milk. Even with both of these adjustments the pancakes were amazing. Thanks for a great recipe!!
Frances Webb says
I don’t know what I did wrong but my batter was runny 😔