clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sour Cream Buttermilk Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Cook


These Sour Cream Buttermilk Pancakes have an extra bit of tang and moisture with the addition of sour cream, and they are super fluffy and tender.  I’ve made these delicious pancakes a zillion times and there are never any left!!


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs slightly beaten
  • 1 teaspoon pure vanilla
  • 1 tablespoon vegetable oil
  • 1/2 cup sour cream
  • 1 cup plus 1 tablespoon full-fat buttermilk*


  1. Preheat a griddle to 350 degrees.
  2. Combine dry ingredients in a large bowl and whisk or use a fork to blend.
  3. Add the  buttermilk, followed by the eggs, vanilla, oil and sour cream. Mix until combined. Don’t over mix. Mixture will be slightly lumpy. That’s okay. Allow the batter to rest while you preheat your griddle. 
  4. Brush some butter onto the preheated griddle. Give the butter a few seconds to get hot.
  5. Pour batter, depending on the size you prefer, onto the hot griddle.
  6. Flip pancakes after you see the tops start to form small air bubbles.
  7. Remove from the griddle when the bottoms are golden brown and slather with butter.
  8. Serve with warm maple syrup or the syrup of your choice.


  • * Note: If you are in a pinch and do not have buttermilk, you can substitute by adding one tablespoon of vinegar to a cup of milk and let sit for five minutes, or you can use cultured dry buttermilk from a can. However, mixing vinegar to sweet milk results in an acidic flavor and powdered buttermilk adds a little buttermilk flavor, but they do not stand up to the real thing.
  • Actual yield depends on the actual size of the pancakes.
  • If you don’t have sour cream, simply use all buttermilk.