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These sour cream pancakes are easy like Sunday morning! They need only a few simple ingredients, and perfect for the weekend or even a weekday morning pancake breakfast craving!
Sunday mornings are just the lazy mornings.
We often don’t get to breakfast till 12 pm, and recovering from our crazy Saturday nights of takeout and Netflix. But hey, that’s what weekends are for!
These sour cream pancakes were truly an accidental discovery. They wouldn’t have happened if I wasn’t craving pancakes, and didn’t have butter or milk in the fridge.
I am definitely stubborn enough to make pancakes happen even when the fridge was bare, and these emergency sour cream pancakes were born.
I often use sour cream in my cakes, so thought why not try it in pancakes.
Since then, I’ve made them more than a few times and can guarantee that they’re just as good for non-emergency pancake situations.
HOW TO MAKE SOUR CREAM PANCAKES
These sour cream pancakes are super simple to make. They only have 6 ingredients, and you can mix them in your sleep.
I know, because, that’s me on weekend mornings.
These pancakes come together really quickly.
Step #1: Mix the wet ingredients
Just mix the wet ingredients (eggs, sour cream, and vanilla), except the water.
Step #2: Add the dry ingredients
then add the dry ingredients flour, sugar, baking powder, baking soda, and cinnamon
Step #3: Add Water
I like to add the water at the end and just incorporate until the batter is just mixed enough!
Step #4: Scoop and Fry
Heat a griddle or a cast iron skillet over medium heat. I love using my cast iron skill for this! It’s something that I use so often that it sits on my stovetop all the time!
Brush it with some oil and scoop some of the batter (about 1/3 of a cup).
Keep going until the batter is done!
These pancakes are a bit softer and not as crispy BUT they absorb the maple syrup (or whatever other syrup you’re using) oh so well!
TOPPING IDEAS FOR YOUR SOUR CREAM PANCAKES
These sour cream pancakes are great with your favorite pancake toppings.
My favorite pancake toppings are strawberries and maple syrup (my Canadian is showing).
If you were to ask my husband, he’d say Nutella is an essential topping for these pancakes, but to each their own!
The pancakes don’t have a strong flavor. Whatever your favorite pancake toppings are, they will taste great with these pancakes!
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Sour Cream Pancakes
- 2 eggs
- 3 tbsp sour cream
- 1/2 cup water
- 1 cup flour
- 3 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla optional
- 1 tsp cinnamon optional
- In a medium bowl, whisk together eggs, sour cream, and vanilla (if using)
- Add flour, sugar, baking powder, baking soda and cinnamon (if using).
- Add 1/2 cup of water and mix well.
- Heat a griddle or cast iron skillet over medium; brush with oil. Working in batches, scoop ⅓ cup of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Flip and cook until cooked through and both sides of pancakes are golden brown, about 1 miutes longer.