I’ve never met a fluffier, more perfect pancake! These homemade sour cream pancakes are an indulgence – so delicious and incredibly quick to whip up!

Let’s talk about these pancakes.

Oh, we love them. They are a highly requested breakfast around here and are so light and so fluffy, they are what every pancake aspires to be.

A stack of pancakes with syrup dripping down the sides on a white plate.

I have several whole grain, healthy pancake recipes in the archives:

Overnight Buckwheat Oat Buttermilk Pancakes
Whole Wheat Blender Pancakes (our weekly morning staple)
Overnight Oatmeal Cinnamon Pancakes
Whole Wheat Make-Ahead Pancake Mix

We love them. All of them.

But there is something special about these sour cream pancakes, and no matter how delicious, the other recipes don’t get quite the same reaction from my as these delectable, fluffy pancakes.

A fork taking a bite out of a stack of four pancakes covered with butter and syrup.

Diner Style Flapjacks

These fluffy sour cream pancakes are reminiscent of the pancakes you can score at any decent breakfast diner around town.

Soft but sturdy, they are epically fluffy and define breakfast comfort food at its finest.

There are no better pancakes than these, I’ll bet my last bag of chocolate chips on it.

Syrup getting poured over a stack of pancakes with a pat of butter on top.

Buttermilk Pancakes vs Sour Cream Pancakes

Buttermilk pancakes are one of the most popular pancake recipes out there. For good reason. They’re delicious!

So why does my recipe use sour cream instead of buttermilk?

Mainly, because of availability. While I love buttermilk and have many recipes that call for it, I wanted this pancake recipe to be doable for the majority, and I figured more of us keep sour cream on hand than we do buttermilk.

(And even though homemade buttermilk isn’t difficult to whip up with a bit of lemon juice and milk, in my recipe testing, the homemade buttermilk didn’t fare as well as a sub in classic buttermilk pancakes.)

What I found, when I recipe tested with sour cream, is that I love the result of using sour cream in pancakes just as much, if not more, than using buttermilk.

A stack of four pancakes with syrup on top and dripping down the sides and a pat of butter on top.

Banana Chocolate Chip Pancakes

One of our favorite ways to make these pancakes is to slice a banana and sprinkle chocolate chips on the uncooked side of the pancake.

Flip that baby over to finish cooking, and you have the most delicious pancake ever filled with soft, creamy bananas and melty chocolate chips. So delicious.

Chocolate chip pancakes getting cooked on a griddle.

These fluffy sour cream pancakes are a tried-and-true favorite. We make them very often on the weekends, but they’re quick enough to make on a weekday morning, too.

I’ve also subbed in half whole wheat flour in the recipe with great results.

The pancakes are delicious slathered in butter and maple syrup…or jam…or even just eaten plain. And they are our go-to breakfast when company comes to town. Classic and yummy, that’s a great combination!

A stack of fluffy pancakes on a white plate topped with syrup and a pat of butter.

One Year Ago: Chicken and Black Bean Chili {Pressure Cooker}
Two Years Ago: Beef and Sweet Potato Stew with Corn and Green Chiles {Slow Cooker}
Three Years Ago: Cinnamon and Sugar Dusted Coconut Vanilla Breakfast Muffins

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Fluffy Sour Cream Pancakes

4.64 stars (269 ratings)

Ingredients

  • 3 cups (426 g) all-purpose flour (see note about using whole wheat flour)
  • 2 tablespoons (27 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (340 g) sour cream
  • 1 ½ cups milk
  • 3 large eggs
  • 6 tablespoons (85 g) butter, melted (see note)

Instructions 

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the sour cream, milk, eggs and butter.
  • Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
  • Let the batter rest while prepping the griddle.
  • Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).
  • Pour batter into rounds on the preheated griddle (I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons).
  • Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
  • Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
  • Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.

Notes

Flour: as written, these pancakes are an indulgence. Light and fluffy, especially with the all-purpose flour (I always use unbleached flour) instead of whole wheat flour. However, I have subbed half whole wheat flour before with pretty good results (not quite as light and fluffy but still delicious). Measure with a light hand if using whole wheat flour and consider decreasing by a few tablespoons and adding more as needed. Whole wheat flour absorbs more liquid than all-purpose flour and you don’t want the pancake batter too thick which will lead to dense, dry pancakes. 
Butter / Oil: in place of melted butter, you could try subbing in oil. The butter gives the pancakes a bit more flavor, but it’s certainly not a deal breaker to use oil. 
Cooking Methods: I always cook pancakes on a nonstick griddle (had this one for years and now have this larger one) but you could use a nonstick skillet or cast iron pan on the stove. 
Sour Cream + Milk Substitutions: In case you are wondering, buttermilk subs great for the sour cream + milk (might need a few more tablespoons of buttermilk for the batter to be the right consistency). I’ve even used home-cultured kefir in place of the sour cream + milk – it works pretty well, but like most "baked" goods using kefir, the pancakes are a little more fragile and tender and not quite as sturdy. The way the recipe is written below (with sour cream) is our standard way of making them.
Serving: 1 pancake, Calories: 170kcal, Carbohydrates: 19g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 214mg, Fiber: 1g, Sugar: 3g
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Recipe Source: from Mel’s Kitchen Cafe