If you love fluffy, soft and rich pancakes, you will adore this Pioneer Woman Sour Cream Pancakes Recipe. These pancakes are thick, tender and full of flavor.
The sour cream makes them extra moist and gives a subtle tang that is perfect for breakfast or brunch. Making them at home is simple and the results are better than store-bought pancakes.
In this post, I will show you how to make Pioneer Woman Sour Cream Pancakes step by step. You will also learn the best tips to get pancakes that are golden, fluffy and delicious every time.
My Experience With This Recipe
The first time I tried this recipe, I was amazed at how soft and fluffy the pancakes turned out. They cooked evenly and had a slight tang from the sour cream that made them taste homemade and special.
My family loved them, and they disappeared quickly from the breakfast table. This Pioneer Woman Sour Cream Pancakes Recipe is easy to follow and the pancakes stay tender even after cooling.
Making them is fun and the aroma while cooking fills the kitchen with warmth and comfort.
Recipe Card Info
- Recipe Name: Pioneer Woman Sour Cream Pancakes Recipe
- Servings: 6–8 pancakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Course: Breakfast or Brunch
- Cuisine: American
- Calories: 220 kcal per serving
Equipment List
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Frying pan or griddle
- Spatula
- Small bowl (for wet ingredients)
- Ladle or spoon for pouring batter
- Cooling rack or plate
Ingredients You Need for Pioneer Woman Sour Cream Pancakes Recipe
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 2 tablespoons milk (more if needed)
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
1. Mix Dry Ingredients
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well mixed.
2. Mix Wet Ingredients
In a separate bowl, whisk sour cream, eggs, milk, melted butter and vanilla extract together until smooth.
3. Combine Wet and Dry Ingredients
Add wet ingredients to dry ingredients. Stir gently until combined. Do not overmix; batter should be slightly lumpy.
4. Preheat Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil before cooking pancakes.
5. Pour the Batter
Use a ladle to pour batter onto the skillet. Pour about ¼ cup per pancake for even size.
6. Cook First Side
Cook pancakes until bubbles form on top and edges look set, about 2–3 minutes.
7. Flip the Pancakes
Gently flip pancakes using a spatula. Cook the other side until golden brown, about 1–2 minutes.
8. Keep Pancakes Warm
Transfer cooked pancakes to a plate. Cover lightly with foil to keep warm while cooking remaining pancakes.
9. Serve Immediately
Serve pancakes warm with maple syrup, fresh fruit or a pat of butter. Enjoy the soft, fluffy texture.
Recipe Tips
- Do not overmix the batter; it keeps pancakes light and fluffy.
- Use medium heat to prevent burning while cooking the inside.
- Sour cream adds moisture; adjust milk if batter is too thick.
- Keep cooked pancakes warm in an oven at 200°F while finishing the batch.
- Add blueberries or chocolate chips for a fun twist.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 30 g |
| Protein | 6 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 250 mg |
Serving Suggestions
These sour cream pancakes are perfect for a weekend breakfast or brunch. Top with maple syrup, fresh berries or a dollop of whipped cream. They also pair well with crispy bacon, sausage or a glass of fresh orange juice.
Serve warm for the best texture and taste. These pancakes make a cozy, delicious breakfast for family or friends and are a treat for special occasions.
Best Sides To Serve With
- Crispy bacon or sausage links
- Fresh fruit or fruit salad
- Maple syrup or honey
- Whipped cream or yogurt
- Freshly squeezed orange juice or coffee
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, oven or microwave until warm. You can also freeze pancakes for up to 2 months.
To freeze, place a piece of parchment between each pancake and store in a freezer-safe bag. Reheat directly from frozen in a toaster or oven for best results.
Pioneer Woman Sour Cream Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 2 tablespoons milk more if needed
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Mix Dry Ingredients
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
Mix Wet Ingredients
- In a separate bowl, whisk sour cream, eggs, milk, melted butter, and vanilla extract together until smooth.
Combine Wet and Dry Ingredients
- Add wet ingredients to dry ingredients. Stir gently until combined. Do not overmix; batter should be slightly lumpy.
Preheat Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil before cooking pancakes.
Pour the Batter
- Use a ladle to pour batter onto the skillet. Pour about ¼ cup per pancake for even size.
Cook First Side
- Cook pancakes until bubbles form on top and edges look set, about 2–3 minutes.
Flip the Pancakes
- Gently flip pancakes using a spatula. Cook the other side until golden brown, about 1–2 minutes.
Keep Pancakes Warm
- Transfer cooked pancakes to a plate. Cover lightly with foil to keep warm while cooking remaining pancakes.
Serve Immediately
- Serve pancakes warm with maple syrup, fresh fruit, or a pat of butter. Enjoy the soft, fluffy texture.
Notes
- Do not overmix the batter; it keeps pancakes light and fluffy.
- Use medium heat to prevent burning while cooking the inside.
- Sour cream adds moisture; adjust milk if batter is too thick.
- Keep cooked pancakes warm in an oven at 200°F while finishing the batch.
- Add blueberries or chocolate chips for a fun twist.
FAQs about Pioneer Woman Sour Cream Pancakes Recipe
1. Can I make the batter ahead of time?
Yes, you can mix the batter and store it in the refrigerator for up to 24 hours. Stir gently before cooking.
2. Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works. It gives similar moisture and tang, though flavor is slightly different.
3. How do I make pancakes extra fluffy?
Do not overmix the batter. Use fresh baking powder and let bubbles form before flipping.
4. Can I make these pancakes dairy-free?
Yes, substitute plant-based yogurt for sour cream, and use non-dairy milk and vegan butter.
5. Can I add flavors or mix-ins?
Absolutely! Try blueberries, chocolate chips, or cinnamon for extra flavor and variety in pancakes.
Conclusion
Making Pioneer Woman Sour Cream Pancakes at home is simple and delicious. This Pioneer Woman Sour Cream Pancakes Recipe delivers soft, fluffy and slightly tangy pancakes every time.
With easy ingredients for Pioneer Woman Sour Cream Pancakes and clear step-by-step instructions, anyone can make this breakfast favorite. Serve them warm with syrup, fresh fruit or your favorite breakfast sides.
Try this recipe for a weekend treat or special brunch—it’s sure to become a favorite in your home.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
