The Best Pancake Recipe – This tasty pancake recipe is easy and has a secret ingredient that gives them the perfect fluffy pancake consistency.
My whole family loves this pancake recipe. This has become my go-to when we want pancakes for breakfast on the weekends.
What’s the secret ingredient that makes these pancakes the best? Sour cream. It may sound strange but it really works!
These sour cream pancakes have a butter crisp outside and the inside is so soft it’s almost creamy. To balance the flavor of the sour cream, I added more sugar. So these are actually sweeter pancakes than most. So good!
The pancake batter is made in one bowl, making this pancake recipe easy!
How to make pancakes:
- In a large bowl, add milk and sour cream.
- Add sugar, eggs, and vanilla.
- Whisk together.
- Add flour, baking powder, and salt.
- Stir until just combined (this batter will be VERY lumpy).
- Melt butter in a skillet over medium-low heat.
- Pour pancake batter into the skillet (about ¼ cup for each pancake).
- Cook 3-4 minutes (bubbles will form on the top of the pancakes).
- Flip and cook 1-2 minutes.
Top with maple syrup, fresh fruit, fruit syrup, nuts, chocolate chips, etc.
Looking for more great breakfast recipes? Try these:
- Sausage Hash Brown Breakfast Casserole from Amanda’s Easy Recipes
- My Apple Cinnamon Baked Oatmeal Muffins
- My Tropical Banana Bread
- Monkey Bread Recipe from The Self Proclaimed Foodie
- Buttermilk Blueberry Breakfast Bake by Alexandra’s Kitchen
Watch the step by step video for The Best Pancake Recipe below:
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The Best Pancake Recipe
Video
Ingredients
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Butter for greasing the pan -about 3 tablespoons
- Maple syrup for serving
Instructions
- In a large bowl, add the milk, sour cream, sugar, eggs, and vanilla. Whisk until combined. It’s ok to have small lumps of sour cream.
- Add the flour, baking powder, and salt. Stir just until no large clumps of dry flour remain, trying not to over mix. The batter should be very lumpy.
- Melt about ½ tablespoon of butter in a large non-stick skillet over medium-low heat until lightly bubbling and light brown.
- Ladle the batter into the skillet making 3-4 pancakes (about ¼ cup of batter each). Cook 3-4 minutes, until bubbles form on top of each pancake and the bottoms are golden brown.
- Flip the pancakes. Cook 1-2 minutes, until the bottoms are golden brown.
- Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining butter and pancake batter.
- Serve warm with maple syrup.
Delicious! I made with Greek yogurt as I didn’t have sour cream And added a little vanilla bean paste. Think I’ll stick to that from now on. My Grandgirls loved them.
Amazingly delicious! I subbed plain Greek yogurt for sour cream and followed the rest of the recipe. They came out light and fluffy. Will definitely make again. Thanks
I haven’t made pancakes for a while, I decided to try these. These pancakes are delicious, I will look no farther these are the ones I make for now on.
These pancakes were excellent! Even delicious with nothing on them. Thank you so much for this recipe I will be making these again!
omg the softest and fluffiest! will be my go to pancake recipe now, thank you so much!!!
Whenever I see a recipe with five stars and a good amount of reviews I feel like I have to try it. These did not disappoint. Even though it says not to overmix I kinda had to because my son asked me to make rainbow pancakes and I had to get the food coloring mixed in. Regardless they were delish!! I can’t wait to try it again without food coloring 🤣
This was a great recipe. I just wish you could freeze them. They were a hit.
My husband likes sweet so sugar was fine, if you don’t then reduce it. Super fluffy so make sure the batter spreads out when cooking. Followed someone’s recommendation to cook in coconut oil and that was great.
Takes no time to whip up and they are so good. Great fluffy texture. Best pancakes I’ve ever had.
I dropped the sugar to a tsp. And used 1/3 buckwheat flour.
Best pancake recipe! So fluffy! I can eat this plain even with butter and syrup 🙂
These were delicious! My family of 5 loved them
Just tried these pancakes this morning and let me tell you they are the bomb. Best ones I have ever made from scratch. Will be using this recipe from now on.
Finally, THE pancake recipe to keep. It’s even good with gluten free flour, which is saying a lot.
Great taste and texture .
I substituted the dry items with a gluten free items.
Easy to make and fantastic taste & texture!
I’ve deleted all other recipes—this is my “go to” and they are FABULOUS!!
really amazing texture! I”ve tried several different recipes and I think these are the best. I think it’s the sour cream making it a really nice texture. they aren’t fry and they have a little bit of sweetness but not too much without the syrup. cook them on low bc they can burn easy! I did like a minute or a little over on each side. I also left the batter in the fridge for a little bit and they turned out amazing! totally recommend!
Great recipe
The whole family loved them!
I got yogurt instead of sour cream and it kinda went nice in fact 🙂