Trivia time! Did you know that currently there are exactly 302,542 pancake recipes on the internet? And that doesn’t include the results for the search term “hotcakes.” Dayum girl (or boy)!

Ok fine, I haven’t a clue how many there are. But hey, trivia is overrated, guys! That stuff doesn’t matter! Because this is the only pancake recipe that you will need. Evah! I’ve had many a pancake in my lifetime, and this one’s the showstopper. The keeper.

You can add whatever you like to it to create some fun variation for your spunky self, but just as is with a bit of butter and maple syrup... goodness gracious. It’s perfect.

I adapted this recipe from my favorite red-haired lady next to Lucille Ball---Ree Drummond! She got it from her husband's grandmother, Edna Mae. So, what makes these pancakes the ultimate pancakes? The title says it all. But actually, you can use plain yogurt and get the same delicious result. Sometimes I make these using sour cream, sometimes plain greek yogurt, and sometimes plain regular yogurt. All wonderfully fluffy and light. I love these pancakes, and they’re really so easy to make from scratch. I mean it. So easy. Just a few minutes and breakfast is on its way to your tummy. Or dinner! That is, if you’re like this wild and crazy one right here. Yeah? *Suave shotgun fingers, the obligatory mouth click sort of a thing, and a tic wink*

Oh please don’t go. I need you. Eat this pancake.

Ok, you may go and be free now.

If you enjoyed this recipe, try my brown sugar banana pancakes, banana protein pancakes (even toddlers LOVE this one), and my recipe for Persian golden porridge. And if you're looking for breakfast smoothies, try my healthy chocolate smoothie and my tropical anti-inflammatory smoothie.

Recipe

The Ultimate Sour Cream Pancakes

Course Main

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 530kcal

Author Honest and Tasty

Ingredients

1 cup sour cream or plain yogurt
7 tablespoon all-purpose flour
2 tablespoon granulated sugar
1 teaspoon baking soda
¾ teaspoon sea salt
2 eggs
½ teaspoon pure vanilla extract
2-3 tablespoon butter for frying and extra for topping pancakes
warm maple syrup for topping

Instructions

Whisk eggs and vanilla in a small bowl. In a large bowl, mix together flour, sugar, baking soda, and salt. Add the sour cream (or plain yogurt) and mix just a little bit to barely combine. Add egg mixture and mix just until combined. Don't overmix. In a pan/griddle over med-low heat, add a fraction of the butter if pan/griddle isn't large enough to cook the entire batch in one go. If your pan/griddle is large enough, you can add all the butter for frying at once. Swirl the pan around to get the butter spread evenly. To the pan/griddle, add about ¼ cup of pancake batter for each pancake and wait a couple minutes for bubbles to pop up in the batter before flipping the pancakes. Allow them to cook for about a minute on the second side before moving them to a plate. Continue this process if your pan/griddle required cooking in batches. Top pancakes with butter and maple syrup. Enjoy!

Notes

*Don't be afraid to double the ingredients to serve 4. We do this at home even though there are only 2 of us at the table.

Nutrition

Comments

dina says

August 29, 2014 at 12:47 pm

looks like a delicious breakfast!

- honestandtasty says
  
  August 29, 2014 at 4:50 pm
  
  Thanks Dina! It sure was :). I hope you try it! Super easy and yum!
  
andrea says

February 26, 2015 at 2:04 pm

I just made these for lunch..they turned out perfectly..fluffy and light. Since I am only one person I halved the recipe and I still have batter left for one more serving. I placed it in a sealed glass jar in the fridge..It will be fine for a day or two !

- honestandtasty says
  
  March 02, 2015 at 12:59 pm
  
  Thanks for trying them, Andrea!! I'm really glad you enjoyed them. 🙂 🙂
  
m moon says

May 23, 2015 at 2:32 pm

In my search to use up sour cream I had sitting in the fridge I found this lovely recipe and decided to try it. I had a moment of doubt when tasting the batter...and could taste the sour cream's tartness, but needless to say, was wonderfully pleased with the results. It really is deliciously light, fluffy, and compliments well with berries, butter, maple syrup and the possibilities are endless. I like how it isn't overly sweet so even when eaten with plain maple syrup; flavors shine--nothing covers up the other. Can you tell I am absolutely smitten?

To add to it all, I have been experimenting with using almond flour, coconut flour, a combo or mixture of all...with different yogurts and even oils/fats. (E.g. Coconut oil). Although each flour brings a little something different to the table, the recipe holds up very well--so i can happily confirm going gluten-free with your recipe hasn't left me disappointed.

So glad you posted this recipe...on my list to try next is your chocolate cake!
.

- honestandtasty says
  
  June 02, 2015 at 11:24 pm
  
  That's awesome! I'm so happy you love it so much! I'm a bit smitten with it myself 😉
  I hope you enjoy the chocolate cake! It's my favorite! Have a lovely rest of your week!
  
Kip says

June 11, 2020 at 8:45 am

I LOVE this recipe and have for years. I stopped by here because I’m wondering about making these with almond flour. I was searching and stumbled upon you and the knowledge of Edna Mae.

How do you feel almond or nut flour would fair?

- honestandtasty says
  
  June 12, 2020 at 4:08 pm
  
  Thanks, Kip!! I'm actually going to upload an almond flour pancake recipe soon. You can definitely use almond flour instead or even go half and half with almond flour and all-purpose flour. It will definitely change the consistency and won't be as chewy but it's a great alternative to regular flour, I think. Let me know how it goes if you give it a go!