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!

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

Thank you so much for all of your kind words on Friday’s post! I don’t mean this lightly: I really do feel like I have the best blog readers on the planet.

You truly are the reason I don’t need many friends in real life (totally weird, but true), the reason I actually like the internet, and the reason why I continue to take pictures of my food and share them with you nearly a decade later.

Thank you. Seriously, thank you.

I had a great birthday. Super low key, just the way I like it. Brian usually makes a birthday dinner for me (a little stressful for both of us, not going to lie), but for the first time in our whole career as parents, we took the family out to eat for my birthday.

Hilariously, we realized why we usually avoid doing this as my 8-year old kept shouting in the booth of the fairly nice restaurant we were at: “is this fast food? cause it’s taking a waaaaay long time to get our food” while his slightly older brother kept insisting that nothing beats McDonald’s cheeseburgers. Nothing.

I was never more relieved to get home and devour my portion of the Double Chocolate Mousse Torte.

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

Let’s talk about these pancakes.

Oh, we love them. They are a highly requested breakfast and a bit of an indulgence (coming from a mom who loves to get in all the whole grains she can whenever she can and however she can).

So light and so fluffy, they are what every pancake aspires to be (and if they don’t, they are what I would call a pancake underachiever).

My kids know immediately when sour cream pancakes are happening.

They can tell just by looking at the griddle and seeing the light-colored batter sizzle into perfectly golden pancakes.

They hoot and holler and give big hugs and shout all sorts of exclamations about how I’m the best mom ever and they’ll never be mean to each other again (?!?) and they only want to eat pancakes, sour cream pancakes, for the rest of their lives.

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

It’s all very dramatic.

Less dramatically, I have several whole grain, healthy pancake recipes I’ve posted over the years. You may be familiar with many of these recipes:

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 as these delectable, fluffy pancakes.

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

We often make these pancakes for company passing through town (which happens a lot as we are the middle stopping point for six of Brian’s siblings in Utah when traveling to see his parents in Oregon and vice versa; it’s awesome).

And these sour cream pancakes have become a go-to breakfast on weekends and for special occasions (like birthdays…and they’ll be happening tomorrow for Valentine’s Day breakfast!).

The homemade batter takes just minutes to whisk together, and since pancake better benefits from the least amount of stirring possible, this means less prep time for you!

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

One of our favorite ways to make these pancakes (which I learned from the Camp Chef retreat at Bear Lake last year) 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. Ridiculous. In a good way.

Chocolate chip pancakes getting cooked on a griddle.

You can top the pancakes (banana version or just the good old-fashioned classic pancakes) with a multitude of different offerings (flavored syrups, berries, cream, buttermilk syrup).

But 99% of the time we keep it simple with butter and maple syrup.

I use everything from this homemade maple syrup to pure maple syrup (usually buy at Costco) to this “healthier” (relative term, I know) brand of storebought maple syrup (cheapest at Walmart when Amazon’s price goes up).

A quick note about griddles: I’ve talked before about my favorite griddle that I’ve had for years. This 22-inch Presto griddle. It does leave little grid marks on the pancakes based on the surface material; certainly not a deal breaker, but worth noting.

My sweet mom recently gave me this larger griddle (Presto Tilt ‘n Drain) for my birthday after I saw it in action at my friend Deb’s house, and it’s pretty spectacular as far as griddles go, as well. (I gave my other griddle to a friend in favor of using this new one.)

Both are fabulous as far as nonstick griddles go. You can also use a nonstick skillet or cast iron pan on the stovetop, too, especially if you are making the pancakes for a smaller crowd.

Ok, enough talking! Make a plan to get these sour cream pancakes on your plate (and into your tummy) as soon as possible. You won’t be sorry!

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

Fluffy Sour Cream Pancakes

Yield: 1 1/2 to 2 dozen 3- or 4-inch pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 3 cups (15 ounces) all-purpose flour (see note about using whole wheat flour)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 3 large eggs
  • 6 tablespoons butter, melted (see note)


  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the sour cream, milk, eggs and butter.
  3. 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.
  4. Let the batter rest while prepping the griddle.
  5. 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).
  6. 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).
  7. Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
  8. Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
  9. Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.


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.

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Recipe Source: from Mel’s Kitchen Cafe
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