Sour Cream Pancakes

4.83 from 17 votes

Easy, fluffy pancakes great for feeding a crowd at breakfast or brunch.

Course Breakfast

Cuisine American

Keyword pancakes, pancakes recipe, sour cream pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 273

Preheat oven to 200°F
Mix together flour, sugar, baking soda, salt, cinnamon & nutmeg in a large mixing bowl.
In a separate bowl, whisk together the sour cream, milk, egg, oil, melted butter, and the vanilla extract then whisk into the flour mixture until the flour is just moistened. Lumps are fine.
Brush a large skillet with melted butter and heat over medium heat until hot.
Working in batches, using an ice cream scoop or quarter cup measurein cup, pour the batter into skillet and cook until bubbles appear on the surface of the pancake. Flip and cook the other side for about a minute or until golden.
Transfer to a baking sheet and keep warm in the oven. Lightly butter skillet between batches.
As the batches are done, add them to an oven-safe dish and keep in the oven until ready to serve.
Serve pancakes with warm syrup & topped with a dollop of sour cream if desired

Stir gently by hand to combine until ingredients are just moistened. Be careful not to over-mix. The gluten in the flour starts to develop as soon as the liquid touches it. The more you mix, the tougher it becomes. Don’t worry about lumps; lumps are fine; they’ll cook out in the pan.
Let the batter stand after mixing. This will allow the flour to puff up and the gluten to rest after mixing. Let stand for 5-10 minutes at room temperature or chilled for up to 3 hours (but allow to come back to room temperature before cooking).
Don’t leave mixed pancake batter overnight. It will exhaust the baking soda, and your pancakes won’t rise as they should.
Don’t skip the melted butter in the batter – it interferes with the gluten in the flour that causes toughness.
Be careful not to overheat the pan. A good test is to heat the pan over medium heat until a drop of water jumps across the surface.
Try greasing the pan with clarified butter or vegetable oil to avoid burning butter.
After flipping, the second side will cook quicker than the first.
If making pancakes to freeze, add a half teaspoon of vinegar to the batter. It will help stop them from getting rubbery.