The Best Pancake Recipe Modern Honey

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Light and fluffy buttermilk pancakes with a secret ingredient to make it extra tender. These sour cream pancakes are the only pancake recipe you will ever need!

We are serious about our homemade pancakes in our home. My husband whips up a batch of buttermilk pancakes almost every single weekend. I am picky about my pancakes and we always have to have buttermilk stocked in our refrigerator at all times. It is definitely a difference maker in pancakes!

I have been hearing about a light and fluffy pancake recipe with a secret ingredient that makes the texture just melt in your mouth. I had to try it out and after making a few tweaks to the recipe, I am sharing it with you. This is truly the best pancakes recipe!

So what makes a perfect pancake? In my humble opinion, it needs to have a proper balance of dry ingredients to wet ingredients. A dry pancake has too much flour or dry ingredients and not enough buttermilk, eggs, or butter. A tender pancake comes from the buttermilk or drumroll please….SOUR CREAM. Yep there’s your secret ingredient. 

Ingredients:

  • Flour
  • Baking Powder and Baking Soda
  • Salt
  • Eggs
  • Melted Butter
  • Buttermilk
  • Sour Cream
  • Vanilla
  • Sugar

The beauty of sour cream is that it does similar things as buttermilk; however, it is more of a creamy solid than buttermilk. This means you can add both buttermilk AND sour cream without the pancake batter becoming too runny and not holding its shape. This is genius! You end up with the most perfect pancake texture. These are the best sour cream pancakes! 

Another ingredient that is a must when making homemade pancakes is melted butter. You know I am a huge butter fan because it adds so much creamy flavor to any recipe. Also, remember to butter your skillet or griddle to give your pancakes the nice light golden color on the outside. 

Since we want our buttermilk pancakes to be light and fluffy, whipping the egg whites and folding them into the batter creates loft. Loft is good with pancakes since we don’t want them to be completely flat. Taking the time to separate the eggs and whip the egg whites is another difference maker. 

Why add sour cream and buttermilk to pancakes?

Buttermilk and sour cream play crucial roles in enhancing the flavor and texture of your pancakes.

Buttermilk adds a delightful tanginess and contributes to the fluffiness by interacting with the baking soda.

Sour cream brings richness and a subtle tartness, elevating the overall taste profile. Together, they create a symphony of flavors and textures that set your pancakes apart.

How to make the Best Pancakes Recipe:

  •  Start by separating the egg yolks and egg whites. Place the egg whites in a mixing bowl and beat until stiff peaks form. This is important to get that trademark fluffy pancake. Set aside.
  • In another mixing bowl, whisk together the egg yolks, buttermilk, and sour cream. When I am making homemade pancakes, I reach for full-fat sour cream for extra rich thickness.
  • Slowly add in melted butter. You don’t want to go crazy and dump the entire bowl of melted butter into cold buttermilk as it may curdle. Just slowly drizzle in the melted butter so it warms up slowly but surely. 
  • Add the dry ingredients — flour, sugar, salt, baking soda, and baking powder. I like to use two different leavening agents to ensure the pancakes are extra fluffy. 
  • Carefully fold in the egg whites. Be careful not to over-stir because it may deflate the stiff egg whites. 
  • Heat up a griddle or skillet over medium heat. You don’t want it to be too hot where the outsides of the pancake become too browned before the inside is fully cooked through. Add a pat of butter to the skillet and then scoop about 1/3 cup of pancake batter onto the skillet. You can use 1/4 cup, 1/3 cup, or 1/2 cup measuring cups depending on how large you want your pancakes to be. 
  • Serve with butter, maple syrup, fresh berries, and whipped cream. 

    • Tips for making the Best Pancakes:

  • Mixing the Batter: Gently fold the wet ingredients into the dry ones until just combined. Overmixing can result in dense pancakes.
  • Resting the Batter:
    • Allow the batter to rest for about 10-15 minutes. This gives the leavening agents time to react and creates a fluffier texture.
  • Cooking Temperature:
    • Preheat your griddle or skillet over medium-low heat. Too high heat can lead to uneven cooking.
  • Butter for Flavor:
    • Grease the cooking surface with a bit of unsalted butter before pouring the batter. This adds a rich flavor and prevents sticking.
  • Watching for Bubbles:
    • Watch for bubbles forming on the surface of the pancake. When the edges look set, and bubbles pop and stay open, it’s time to flip.
  • Golden Brown Finish:
    • Cook until the pancakes are golden brown on both sides. The edges should be slightly crispy, and the center should be fluffy.

    • If you love pancakes, here are some other favorite pancake recipes:
    GOLDIE’S BUTTERMILK PANCAKES
    HEALTHY BANANA OATMEAL PANCAKES
    SWEET CREAM RICOTTA PANCAKES
    COTTAGE CHEESE PANCAKES

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    • Heat skillet over medium heat. In a mixing bowl, whip egg WHITES until stiff peaks form.

    • In another mixing bowl, add egg yolks, buttermilk, sour cream, and vanilla. Stir to combine. Slowly drizzle in melted butter and stir.

    • Fold in sugar, flour, baking powder, baking soda, and salt. Carefully fold in egg whites and stir just until mixed together.

    • Place a pat of butter onto skillet or griddle. Use a 1/4, 1/3, or 1/2 measuring cup depending on how large you want your pancakes. Cook for approximately 2 minutes per side. Watch for bubbles to form on the top of the pancake and for it to turn a light golden color.

    • Serve warm with extra butter, maple syrup, fresh berries, and homemade whipped cream.

    *adapted from Serious Eats. Changed sugar amount, added vanilla extract, increased baking soda amount. 

    Nutrition information is automatically calculated, so should only be used as an approximation.

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