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Sour Cream Crispy pancakes on plate
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5 from 5 votes

Crispy Pancakes

Sour cream pancakes with crispy edges will become your family's favorite breakfast!
Course Breakfast
Cuisine American
Keyword crispy edges pancakes, crispy pancakes, sour cream pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 people
Calories 370kcal
Author April Boller Wright


  • 2 cups flour
  • 3 tbsp sugar
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 2 ½ tsp baking powder
  • 2 eggs
  • 1 cup sour cream
  • 1 cup buttermilk
  • 4 tbsp butter melted plus additional for the skillet
  • 1 tbsp vanilla extract


  • Preheat oven to 170 degree Fahrenheit. In one bowl, mix the flour, sugar, salt, and baking soda and baking powder together in a bowl. In another bowl, add the egg, sour cream, milk, vanilla extract. Mix batter until just until it's smooth. Pour in the melted butter. Mix until there's no trace of melted butter. Set to the side for 15 minutes.
  • Over medium high heat, add one tablespoon of butter to a 8-10 inch skillet. Spread the butter over the areas where the batter will pour out. Drop ¼-1/2 cup batter to the skillet, spreading it lightly with the bottom of the cup. Reduce heat to medium.
  • Cook for 2-3 minutes or until a couple of bubbles appear on the top. Peek underneath the pancake. If it's lightly browned, flip and cook for about 2-3 minutes. Place in a warm oven until the rest of the pancakes are done cooking. *See notes



Did you know that you can use a brand new or opened container of sour cream up to 3 weeks after it's expiration date? I swear, older sour cream tastes absolutely delicious in this recipe. If you only have a new container of sour cream it works too but older is better.
Don't have buttermilk? It's super easy to make. Check out Pinch Of Yum's Buttermilk recipe HERE.

Resting time:

Rest the batter for 15-20 minutes. This is a great way to ensure light and fluffy pancakes. If you are short on time try to aim for at least 15 minutes.

How to make crispy pancakes

Cook 1 to 3,  ¼ cup sized pancakes with one tablespoon of butter at a time. A good amount of butter (1 tbsp for each batch) and a cast iron skillet is the key for crispy pancakes.
Wipe the skillet down with a paper towel after each batch of pancakes are done. This step will make your pancakes look picture perfect. If you want bigger pancakes use a ½ size measuring cup. 

How do I know when to flip my pancakes?

As long as you have heated your pan up properly, these crispy pancakes should only take a few minutes to cook. You don’t want to flip them too soon, as you won’t get that same uniform golden brown color.
The key is to look out for bubbles forming on the surface of the pancake - these are a telltale sign that they're ready to flip. This is because when the bottom of the pancake is cooked, the heat from the pan will transfer into the middle, pushing all the air bubbles to the surface.
Once you’ve flipped your pancakes, they should only take a minute or so (two minutes tops) to cook. You can always lift up the sides a little to check that they are brown underneath.
Equipment used to make this recipe: 
Lodge Cast Iron Griddle  


Serving: 1g | Calories: 370kcal | Carbohydrates: 51g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 851mg | Potassium: 224mg | Fiber: 1g | Sugar: 12g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 3mg