Sour cream pancakes are rich, creamy and delicious. Perfect with sweet or savory toppings, you’re going to love these thin pancakes with sour cream!
This sour cream pancake recipe makes soft, rich pancakes that are delicious at any time of day
I can’t decide if I love these pancakes more topped with berries and maple syrup or with smoked salmon and fresh dill.
Seriously, these sour cream pancakes have a rich, creamy texture that just melts in your mouth and goes with a variety of toppings.
With just a few tips and tricks, see why my family has been loving this simple recipe both for breakfast and for an easy dinner.
What do sour cream pancakes taste like?
If you love pancakes that are soft and tender, then you’re going to be a big fan of this sour cream pancake recipe.
The flavor is hard to describe as the pancakes aren’t quite as tangy as recipes made with Greek yogurt.
Yet they definitely taste different than more traditional pancakes. There’s a richness and depth of flavor that you can only get by using sour cream.
The batter also isn’t overly sweet, which means it goes well with a variety of sweet or savory toppings.
Why add sour cream to pancake batter?
If you haven’t tried adding sour cream to pancake batter yet, I highly recommend it for several reasons:
- Has a pleasant, mildly tangy taste.
- Reacts with baking soda, giving these pancakes a light and airy texture.
- Results in a melt-in-your-mouth texture by contributing a little fat.
This sour cream pancake recipe can be made sweet or savory
This sour cream pancake recipe isn’t overly sweet. Instead, the sour cream provides a wonderful richness that goes well with sweet or savory toppings.
Savory pancake topping ideas
To make this sour cream pancake recipe savory, some of my favorite toppings include:
- Smoked salmon
- Crumbled bacon
- Sautéed asparagus or mushrooms
You could even add sliced green onions or fresh herbs like dill into the pancake batter.
Sweet pancake topping ideas
Or, if you’re more in the mood for a sweet breakfast, try one of these toppings instead:
- Banana slices and walnuts
- Fresh berries and maple syrup
- Sautéed apple or pear slices and cinnamon
- Honey and yogurt
How to make this sour cream pancake recipe
Making these sour cream pancakes is as easy as mixing the batter together and dropping by the spoonful onto a greased skillet.
To make this recipe, all you need are 8 simple ingredients:
- Sour cream
- All-purpose flour
- Baking soda
- Sea salt
Of course, don’t forget your toppings of choice too!
Tips for making tender, golden-brown sour cream pancakes
While easy to make, there are a few tips and tricks for getting them just right.
Firstly, as with many pancake recipes, you don’t want to overmix! It’s perfectly okay to still have some small lumps in your batter.
Also, these pancakes tend to take just a little more time to cook than normal pancakes. However, as they don’t have a lot of flour, they can also burn quickly too.
Make sure to keep your heat on medium-low and resist the urge to bump it up to help them cook faster. I promise the extra minute or two of cook time is well worth the wait!
Keep your pan greased for easy flipping
Finally, you’ll want to grease your skillet or griddle before each pancake to keep them from sticking.
I like to keep a small bowl of melted butter next to my pan and brush a light amount of batter on the pan.
TIP: To get the butter evenly on the pan use a silicone brush to spread the melted butter. The silicone brush helps butter get across the entire surface of the pan much quicker, cleaner and easier.
The butter adds a wonderful rich flavor that really makes them taste like something you’d order at a diner or restaurant.
How to make pancakes the same size
While not essential, making pancakes the same size looks prettier and can make flipping easier too.
To do this, I recommend using a measuring cup to scoop up the batter and drop it onto the pan.
TIP: I usually pour on the pancake batter using a measuring cup, so I end up with consistently-sized pancakes. I use just about ¼ cup of batter for each pancake. Pouring batter out from the tip of a scooped shaped measuring cup will give you more control.
These are thin pancakes with sour cream
This sour cream pancake recipe makes pancakes that are creamy and soft, but they’re not as tall and fluffy as some other recipes.
Personally, I love how each bite just melts in your mouth, but I also understand craving a tall stack of thick pancakes.
What can I do with sour cream?
These thin pancakes with sour cream are a great way to use up any leftover sour cream sitting in your fridge.
Here are some more breakfast ideas for using leftover sour cream:
- Substitute it for the Greek yogurt in my Norwegian Heart Waffles.
- Make this English Breakfast Baked Omelette recipe
- Use a big scoop on top of Breakfast Enchiladas
- Whip up a batch of these Bacon Deviled Eggs
Sour cream pancakes are the ultimate breakfast for dinner
As much as I enjoy a hot stack of pancakes in the morning, I’ve loving these thin pancakes with sour cream for dinner too, as they’re just so easy and quick to throw together.
Regardless of which meal you make them at, I just hope these thin pancakes with sour cream makes it on your table soon. It’s definitely a recipe we make when we’re craving a stack of rich and creamy pancakes.
Any questions? Feel free to ask in the comments below or email email@example.com.
Sour Cream PancakesPrint Recipe Save RecipeSaved!
- 1 cup sour cream
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 3 tablespoons milk
- 2 tablespoons butter - melted
- butter - for greasing the pan to cook the pancakes
- bananas, walnuts, and maple syrup
- smoked salmon, caviar, guacamole, and dill
- In a large bowl, whisk together the dry ingredients. Using a fork, stir in the sour cream so everything just comes together.
- In a small bowl, beat the eggs together. Then whisk in the milk and melted butter.
- Pour the egg mixture into the sour cream mixture, and use a fork to mix it all together. Small lumps in the batter is fine.
- Heat a pancake pan on medium heat. Melt a bit of butter on it. Pour on about ¼ cup of pancake batter for each pancake. If cooking multiple pancakes on the same pan, allow a few moments for the pancake batter to stop spreading before you pour on the batter for another pancake. Cook the pancakes until bubbles form on the top and the bottom is golden brown, about 3 minutes. Flip and cook another 2-3 minutes.If you find that the pancakes are browning too quickly, turn the heat down.Because these pancakes cook quite slowly, I always use multiple pans at the same time to finish cooking all the pancakes quickly.
- Top the pancakes with your favorite toppings.For a sweet sour cream pancake, I like to use banana, walnuts and maple syrup.For a savory sour cream pancake, I like to use smoked salmon, guacamole, caviar and dill.