Sour Cream Pancakes



  • 1 cup Sour Cream
  • 7 Tablespoons All-purpose Flour
  • 1 Tablespoon Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 whole Large Eggs
  • 1/2 teaspoon Vanilla Extract
  •  Butter or Oil, For Frying – plus optional butter for serving
  • Syrup or Fruit, For Serving


In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don’t overmix). Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. Pancakes will be soft.

Serve with softened butter and syrup or fruit.


I’ve been looking into sour cream recipes because I bought a huge 3-lb tub of sour cream and have to finish it soon. Can’t let the sour cream go to waste! Otherwise, I would have made regular pancakes instead.

These pancakes are very simple to make. They are beautiful, thin, golden pancakes. However, I’d call them squishy instead of “soft.” I’d prefer regular pancakes for their firmness, but supposedly using sour cream is a healthier version. Also, I added banana slices for extra taste rather than syrup. 


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