Recipe File: Sour Cream Pancakes

Written by on February 1, 2013 in Food, Lifestyle - 4 Comments
Recipe File: Sour Cream Pancakes

Recipe File: Sour Cream Pancakes

Today, Laney Crowell from Downtown Romantic helps you have your (pan)cake and eat it, too! Nothing makes a weekend feel more relaxed and special than a good ol’ stack of pancakes. This isn’t any regular pancake recipe though—the addition of sour cream makes them extraordinarily (almost shockingly) moist and fluffy. Best yet, with less than half a cup of flour and the option to use low-fat yogurt, they’re not going to make you feel lethargic or overly indulgent.

Recipe File: Sour Cream Pancakes

Recipe File: Sour Cream Pancakes Recipe File: Sour Cream Pancakes


Makes 6 5-inch pancakes

– 7 tablespoons all purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking soda
– 1/ 2 teaspoon salt
– 1 cup sour cream (Greek Yogurt or light sour cream also work)
– 2 large eggs
– 1/2 teaspoon vanilla extract
– Butter
– Maple syrup


Heat a cast iron skillet or griddle over medium-low heat. Let it slowly warm up until it’s really hot.

Stir the flour, sugar, baking soda, and salt together in the bottom of a medium bowl. Add the sour cream and stir together very gently; it’s okay to leave the texture a bit uneven. The key to this recipe is to not over-mix! Whisk the eggs and vanilla in a separate bowl, and then stir them into the sour cream mixture—once again, being careful not to over-mix.

Melt a little butter in your skillet or griddle and pour the batter in, 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. Flip and cook for about a minute on the other side. Repeat with remaining batter.

Serve with butter and a waterfall of maple syrup.

  • Elizabeth @ TheCornerApartment

    I had ricotta pancakes at a restaurant in Dallas once. Delicious!


  • Rachel Phipps

    I’ll be trying these at the weekend – I had not thought of putting soured cream in pancakes! Another tip for it, it makes the most indulgent and creamy scrambled eggs in the world, just mix a tablespoon into your egg mix before cooking!

  • Patriciann

    Just made these for breakfast today, soooo light and fluffy, really surprised how good they come out!

  • Web Girl Kathleen

    I made these with my husband for dinner! They were light and fluffy and everything a pancake should be! I had a whole stack and did get the “overly full” need a pancake nap feeling! DELISH!

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