Sour Cream Pancakes


This is a quick, no-fuss pancake to make. I am uncertain what meals Marjorie served them with and while I photographed them with syrup, they would work well with a savory meal.

Try these with the creamy cucumber soup or the Fordhook lima bean soup and you will be pleased.

It is a rustic bread that needs no jelly, jam, or syrup. It is just a nice addition to a meal. They are tender on the inside with a tiny crispy edge on the outside.

The batter is very thick and can be spread out as you place it on the skillet. Give these a try someday soon.

Cook Time
Prep time: 10 min
Cook time: 7 min
Ready in: 17 min
Yields: Serves 2 to 3 /pancakes are small



  • 1 1/4 cups unbromated, unbleached flour
  • 1 tablespoon granulated sugar
  • 1 1/4 cups sour cream, You can use half Greek cream cheese and half sour cream if desired
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1/4 to 1/2 cup milk, if necessary
  • 1/4 cup canola oil
  • 1/2 teaspoon baking soda


  1. Sift dry ingredients together.
  2. Add sour cream and egg. Mix well. The batter will be thick. But if it seems too thick to your liking you can add more sour cream or add milk to thin it a bit. However, it is intended to be a thick batter so do not thin it too much.
  3. Heat oil a few tablespoons in a pan and add batter, about two tablespoons per pancake, and spread out a bit if desired.
  4. Let cook till golden brown.
  5. Serve with a meal with a dab of butter on them or you can serve it with syrup.


Sour Cream Pancakes

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