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Sour Cream Buttermilk Pecan Pancakes

Sour Cream Buttermilk Pecan Pancakes

Sour cream and buttermilk add tang and lift to these fluffy pecan pancakes. Enjoy for a Sunday brunch for friends or family.

  • Duration
  • Cook Time
  • Prep Time
  • 12-15 pancakesServings


  • 2 cup all-purpose flour
  • 2 tablespoon sugar
  • 1 tablespoon baking powder
  • 1½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1¾ cup buttermilk
  • ½ cup sour cream
  • ¼ cup butter, melted and cooled
  • 3 eggs, beaten
  • 1 dash vanilla extract
  • ⅛ cup butter for griddle
  • 1 cup pecan halves
  • Maple syrup, for serving


  1. Combine dry ingredients except for pecans, mix well and set aside.
  2. Beat eggs and combine with the wet ingredients.
  3. Combine wet and dry ingredients, mix only until incorporated.
  4. Heat griddle to 375℉, or moderately high heat, until a drop of water sizzles and disappears within two or three seconds.
  5. Brush the griddle lightly with butter, and ladle out pancakes. Stud pancakes with pecans.
  6. Flip only when bubbles have appeared on the top.
  7. Serve with maple syrup or your favorite topping.