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Sour Cream Pancakes

This is hands-down, our family’s favorite pancake recipe. Sometimes I exchange the sour cream for Greek yogurt. I often make these on Saturday mornings and then use the leftovers for hearty snacks after swim lessons. Add peanut or almond butter and honey or maple syrup to make them a more nutritious snack. They’re also delicious served with our Fruit Compote Recipe! Add some whipped cream on top of both for a dessert!
Prep Time10 mins
15 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, pancakes
Author: Regina Cyzick Harlow


  • 2 Cups All-purpose flour
  • 1/4 Cup Sugar We use raw
  • 4 Teaspoons Baking powder
  • 1/2 Teaspoon Salt
  • 1 1/2 Cup Milk
  • 1 Cup Sour cream OR Greek Yogurt
  • 1/3 Cup Butter, melted
  • 1 Cup Fresh or frozen blueberries, optional Our son prefers chocolate chips, so I just add them to his while I’m frying them.


  • Combine dry ingredients in a large mixing bowl. In another boil, beat eggs and add milk, sour cream or yogurt, and butter, and mix well. Stir into dry ingredients, just until blended. Fold in blueberries, if using.
    Pour onto hot griddle, using 1/4 cup measuring cup. Flip when bubbles form on top of pancakes. Fry on second side until golden brown.