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Sour Cream Pancakes

Fluffy sour cream pancakes with a tender crumb made from simple pantry ingredients.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 3 cups all-purpose 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 organic if desired
  • 1 1/2 cups almond milk or any preferred milk
  • 3 large eggs
  • 6 tablespoons unsalted butter melted

Instructions

  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl whisk the sour cream, almond milk, eggs, and melted butter until smooth.
  • Fold the wet mixture into the dry ingredients with a spatula until just combined; do not overmix. A few small lumps are fine.
  • Let the batter rest a few minutes while you preheat a nonstick griddle or skillet over medium heat.
  • Pour batter onto the hot griddle to form rounds, about 1/4 cup per pancake for uniform size.
  • Cook until small bubbles form on the surface and the edges look set, about 1–3 minutes, then flip and cook until golden and cooked through, about 1 more minute.
  • Serve immediately or keep warm in a 175°F (80°C) oven for up to 20 minutes if needed.

Equipment

  • large mixing bowl
  • Whisk
  • Spatula
  • nonstick griddle or skillet
  • Measuring cups and spoons
  • 1/4 cup measuring cup

Notes

  • Do not overmix the batter to keep pancakes tender.
  • Use a 1/4-cup scoop for consistent pancake size.
  • Adjust griddle heat as needed to avoid burning.