Perfect Pancakes for Breakfast or Brunch

This pancake recipe was the first one I ever made with my kids when they were toddlers. It quickly became a weekly tradition in our home, even through the picky-eater phases. I used to make Mickey Mouse pancakes to make breakfast fun, and they were always a hit. Soft, golden, and packed with flavor, they’re the perfect treat anytime!

Years later, I still make these pancakes, and they’re filled with the same comfort and love as they were back then. With simple ingredients and a foolproof technique, you’ll have a stack of tender, melt-in-your-mouth pancakes ready in no time. Perfect for a cozy weekend morning or an impressive brunch spread.

Why You’ll Love This Recipe:

• Kid-approved: A fun and simple breakfast everyone enjoys
• Quick & Easy: Perfect for busy mornings
• Comfort Food: Soft, fluffy, and full of warm memories

Mix-In Guide

Add optional mix-ins after pouring batter into the pan, gently place fresh fruit pieces on top of each pancake.

Chocolate chips get mixed into the batter, so they don’t burn:

• Chocolate chips: 2–3 Tbsp per 1 cup of pancake batter
• Banana or blueberries (fresh): ¼ cup per pancake

Fluffy Sour Cream Pancakes

These pancakes are a breakfast classic — soft, fluffy, and easy to customize with your favorite fruits or chocolate. Serve with syrup, powdered sugar, fresh berries, or whipped cream for a brunch-worthy treat.

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Servings: 6 4″ pancakes

Course: Breakfast, brunch

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 3 Tbsp sugar
• 2 tsp baking powder
• 1½ tsp sea salt or 1 tsp table salt

Wet Ingredients

• ½ cup sour cream
• 1 1/4 cup milk
• 2 large eggs
• 2 tsp vanilla extract

For the pan

• 3-4 tbsp Butter

Optional Mix ins

• Fresh Blueberries
• Banana Slices
• Chocolate chips

Equipment

• 1 frying pan
• 1 Griddle optional

Method

 

1. Prepare dry ingredients: In a large bowl, sift together (optional) flour, sugar, baking powder, and salt.
2. Prepare wet ingredients: In a separate bowl, whisk together milk, sour cream, eggs, and vanilla.
3. Combine: Add wet ingredients to dry ingredients and stir until just combined.
4. **Don’t overmix! Lumps are okay — overmixing makes pancakes tough.
5. Heat the pan: Preheat a large frying pan or griddle over medium heat (or medium-high if your stove runs cool). Melt 1 Tbsp butter, spreading it around the pan.
6. Cook pancakes: Using a 1/2 cup (for larger pancakes) or for medium sized pancakes use ¼-cup measuring cup, pour batter into the pan. Cook 2–3 minutes until bubbles form on top.
7. ** Tip: Carefully lift an edge to check for light golden-brown color before flipping.
8. Flip: Once bubbles appear, flip the pancakes away from you to avoid splattering butter. Cook another 2–3 minutes until golden brown underneath.
9. Repeat: Continue with remaining batter, adding butter to the pan as needed.
10. *Tip for fresh fruit mix ins: After the fruit hits the hot pan it will cook and caramelized. Once you remove that batch of pancake (move pan off the heat) using your spatula wipe pan with a wet paper towel. This will remove the fruit flavor so as not to blend onto the next pancake(s).

    ** Tip: I usually make the plain pancakes first, followed by the banana then finally the Lucious blueberry pancakes.
11. Yield: About six 4-inch pancakes.
12. Keep warm: Place cooked pancakes in a low oven (200°F / 90°C) while finishing the batch.

I’d love to hear from you! Did these pancakes bring back memories from your own childhood, or are they creating new ones with your family? Share your stories, favorite toppings, or special pancake traditions in the comments below — I can’t wait to read them! 💛