Sour Cream Pancakes

James is here with us in Wisconsin, so I thought I would make a special breakfast for him to enjoy. First I cut up some nice Granny Smith apples and added them to a frying pan with some butter, sugar and cinnamon. Let the cook down and caramelize a bit. Made some bacon. Then I made Laura’s Sour Cream Pancakes. The deal with these is they taste a lot like buttermilk pancakes, but you don’t need buttermilk. We always have sour cream, but we would never have buttermilk on hand unless we were going to either make fried chicken or pancakes.

Any way these are really delicious. James had never had them before and declared them delicious. Here is the recipe, which makes enough for 4 people. It does not seem like there is enough flour in the recipe, but trust me, there is and the pancakes turn out very nice and tender.


Author: Laura Kirkley

Serves: 4

Sour Cream Pancakes


1 cup, Sour Cream
7 Tablespoons, All-purpose Flour
2 Tablespoons, Sugar
1 teaspoon, Baking Soda
1/2 teaspoon, Salt
2 whole, Large Eggs
1/2 teaspoon, Vanilla Extract
Butter – For Frying And Serving
Warm Syrup – For Serving


  1. In a medium bowl, whisk together eggs and vanilla. Set aside.
  2. In a separate small bowl, stir together flour, sugar, baking soda, and salt.
  3. Add the sour cream to the eggs and vanilla and blend. Mix in the dry ingredients until just barely combined (don’t overmix.)
  4. Heat a large non-stick frying pan over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute.
  5. Serve with butter and syrup.


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