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Sour Cream Pancakes

These pancakes are very fluffy and tall. My favorite pancakes!


  • 3 (360 grams) cups flour

  • 2 tbsp (25 grams) granulated sugar

  • 1 1/2 tsp (6 grams) baking powder

  • 3/4 (4.5 grams) tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 (340 grams) cups sour cream

  • 1 1/2 cups (375 grams) milk

  • 3 eggs

  • 3 tbsp butter, melted and cooled slightly

  • 3 tbsp butter, unmelted (for cooking pancakes)


  1. In medium mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. In large mixing bowl, whisk together sour cream, milk, eggs and cooled butter. Add dry ingredients to wet ingredients and gently stir until combined. There will be lumps, that's ok. Do not over mix batter.

  2. Let batter sit for 10 minutes while you heat griddle or skillet over medium heat. Batter will thicken, if too thick add a little more milk, if batter is too runny add a little more flour.

  3. Add 1 tbsp of unmelted butter to hot pan, spoon batter onto skillet, making pancakes to your desired size. When bubbles rise to surface of pancake and bottom browns, flip pancakes (about 2 to 4 minutes). Cook second side until lightly browned.

  4. Serve at this time or place finished pancakes on sheet pan and put in 175ºF oven until ready to serve.

  5. Adjust pan heat as necessary, the first batch usually requires more heat than later batches.


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