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.
My son and I both agreed that these are the best pancakes I’ve ever made. Truly “the Best Pancake Recipe”! I used full fat yogurt instead of sour cream because it’s what I had and added a bit of baking soda because I’m used to that with soured milk. Also subbed in 1/3rd cup whole wheat / spelt flour mix just to up the nutrients. Wouldn’t have known there was any whole grain flour – they were so incredibly light and fluffy. Good directions on the number of minutes before flipping etc, for those of us who aren’t super experienced pancake makers.
Thanks!!
Their so fluffy and tasty I honestly didn’t think were going to come out good even though I forgot to add the sugar.🤭🤭🤭
Wonderful and easy.
My family loves these pancakes. I make them st least once a month
My grandsons say that this is the most delicious pancake recipe ever!!
I wish I would have taken a picture, these were perfect. I have never made them from scratch before and what a hit, no more box mixes for us. All on hand ingredients, easy to make and delicious and fluffy. My husband made multiple comments on how good they were.. I was pretty proud of myself. Home Run! Thank you!!!
Delicious! Thank-you!
Can this recipe be used to make waffles?
Great recipe. Tried them for the first time this morning. My grandson loved them as did the rest of us. Thanks for a great recipe. My new favorite go to!
This is the second time I made these pancakes and they are great. I did a half batch and they turned out just the same and was easy to divide which was awesome. I like how you just put together easy ingredients. No buttermilk needed!
Yeah, the best I ever had. Light, and go down easy. They’re so good you really don’t need toppings. Great job on finding this recipe.
I love this recipe my pancakes came out perfect.
Thank you
I don’t know what I did wrong but my batter was runny 😔
I think it’s your measurement.
The milk was 1 cup or 8 ounces.
Flour 1 and a 1/2 cup
I used a 1 cup and a 1/2 cup to make sure to be persiste.
The best pancake I’ve ever made. This is my third making pancake from scratch and this recipe is hands down my favorite. Try it again🥞 and have a great day.
Amazing! I didn’t have sour cream so I used Greek yogurt. I also substituted oat milk for cow milk. Even with both of these adjustments the pancakes were amazing. Thanks for a great recipe!!
Light, fluffy and rich! The family loved them.
Awesome, easy recipe!
The Pancakes were fluffy and delicious!
Adding fresh blueberries made them even better.
Definitely keep this recipe!!
I converted to 1/2 portion for 2 people.
They came out great. I ran out of regular flour but had some oat flour and used a quarter cup of that.
So light and fluffy. The taste is excellent. This has become my family favorite!
My family loves these!
Oh my gosh! My husband and I have been on the search for the best pancake recipe…WOW! We used greek yogurt because we always have that on hand…they were so delicious and fluffy!! Thank you!