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 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? 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:
Find more of my recipes on TikTok
The Best Pancake Recipe
- 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
- 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.
Oh my oceans these are the best pancakes I’ve made so far! Fluffy and tasty!!
Fab recipe delicious made it for my husband with maple syrup & tart blackberries. Loved it
This is the best pancake ever!!!
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.
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.
Taste great…but no fluffiness😢 They stayed flat as a crèpe😳
Followed measurements to a “T”!
Use lactosefree milk…
I added an additional half cup of flour and that solved it.
You might need new baking powder if you’re not getting any rise. Using something like Lactaid shouldn’t make any difference with pancakes.
Did you check the date on your baking powder? If your baking powder is past the expiration date then you need to get new baking powder.
Sometimes I let the batter sit for about 5 or 10 minutes before cooking. Also don’t over mix it. It’s okay to have a few small lumps.
Hope this helps.
Just problem solving for you because they turned out great for me (nothing like crepes which I make regularly)… perhaps your baking powder is old. Also, I added a good 1/4 tsp baking soda because that usually accompanies sours (vinegar, sour cream, etc). Other probs could be overmixing (keep it lumpy and dry flour barely gone) as well as letting batter sit too long before cooking.
This was a success. My husband and I really enjoyed the taste of these pancakes. 🙂
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! 🙂
I use greek yogurt instead of sour cream! Amazing!
Great idea! Thank you!!
And I sub out 1/2 cup wheat bran fir flour, add a few Tablespoons of vegetable oil, and increase milk little till it’s thin as I like. Out of this world!
Easy and so good!
They were good but way to salty
I followed the the recipe exactly as stated but I thought that they were too eggy for my taste. Like thick crepes. Sorry
These were great pancakes, fluffy and tasty.
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.
Best Pancakes I have ever made. Super easy and the family just loved them!
Can i put the batter inside the fridge and use it for the next day?
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.
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?
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!
The only change I made was using gluten free flour and they were fantastic.