Classic Sour Cream Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Sour cream pancakes are soft, fluffy, and slightly tangy, making them a simple upgrade to your weekend breakfast.

5 from 3 votes

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt (omit if the butter is salted).
In a large bowl, whisk the eggs. Then, add the milk, sour cream, melted butter, and vanilla. Mix until the mixture is smooth. Then, add the dry ingredients to the bowl and mix the batter until no visible flour remains. Let the batter sit for 5 minutes.

Heat a large nonstick pan or griddle over medium heat, and once hot, grease it. Immediately, pour ¼ cup of batter per pancake, using the back of the scoop if necessary, to gently spread it on the pan. Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another 1 to 2 minutes on the other side.
Keep the pancakes warm, covered on a plate or in the oven on a sheet pan at 200F while you cook the rest of the pancake batter. Tip: Flip only once and don't press them down with a spatula; you'll get dense pancakes. If your pancakes brown too quickly, rinse the pan under cold water between batches.

Serve them warm, topped with butter, maple syrup, or your favorite pancake toppings. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Warm them up in the microwave or toaster.

Full-fat or non-fat Greek yogurt works for this recipe, plain or flavored.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.