Sour Cream Pancakes

The idea of sour cream pancakes without any sort of milk or buttermilk in the batter sort of terrifies me. Lover of sour cream I am. But I can’t imagine an overwhelming taste of sour cream tastes good in any dish. Least of all not in a pancake.

The favorite sour cream pancake recipe that seems to be floating around on the internet these days comes from The Pioneer Woman’s blog. (No milk-like substance added!) I took her basic recipe and tweaked it to make it my own. (While retaining the no milk-like substance idea of the recipe.) The result was the best, most decadent melt-in-your mouth buttery tasting pancake I think I’ve ever had.


  • 2/3 c. all purpose flour
  • 1 T. sugar
  • 1 T. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 4 large eggs
  • 4 T. butter, melted, cooled
  • Butter and maple syrup, for serving


  1. Heat a cast iron skillet over medium-low heat while mixing the ingredients.  It’s important that the skillet gets nice and hot before you pour your batter.
  2. Whisk the eggs together. Add sour cream and melted butter and mix until completely incorporated. Add dry ingredients and whisk until combined.
  3. Melt about a tablespoon of vegetable shortening in your skillet and then pour the batter in using a soup ladle. Cook for about 2 or 3 minutes on one side, or until bubbles appear all over the surface. Flip carefully and cook about a minute or so on the other side. Repeat with remaining batter.
  4. Serve stacked topped with butter and maple syrup.

Makes approximately 8 six-inch pancakes.

Recipe rating: 

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