Strawberry sour cream pancakes are light and fluffy with a burst of warm summer strawberries and a gorgeous richness from the full-fat sour cream. If you are a pancake lover these are a must try!

How to make pancakes

Pancakes are one of those easy recipes that, almost doesn’t need a recipe! They are super forgiving and versatile.

Actually, if you happen to have a really picky eater in your house, they are a great way to sneak in fruits and veggies! Ask me how I know…

You can separate the wet and dry ingredients and then mix them together, but I find that you can really mix everything in the same bowl and they turn out just as well!

How to add the fruit

~Thinly slice your fruit

Add this to the batter once you have placed them on the skillet.
This will allow the fruit to caramelize and become even sweeter!

~ Dice

Chop the fruit into a small dice.
Mix the fruit into the batter before cooking.
The fruit will soften and cook into the batter.

~Purée

This is my go-to solution for picky-eaters!
Blend the whole fruit in a food processor or with an immersion blender.
Stir the purée into the batter before cooking.
The fruit will cook into the batter infusing the pancakes with a subtle flavour.

A stack of pancakes on a white plate. There are strawberries on the plate. There is a smaller plate of pancakes behind.

What to serve with pancakes

Pancakes pair perfectly with other breakfast favourites like sausage, eggs, and bacon.

My favourite is with butter on top, a drizzle of maple syrup, and fresh fruit.

Some other ways to enjoy pancakes are with yogurt, fruit, and nuts or granola on top!

Is this a good recipe for kids and toddlers?

Not only is this a great recipe for kids and toddlers to eat, it is a perfect easy recipe for kids and toddlers to help make!

Pancakes are soft and tender making them an ideal choice as a toddler food.

Since they are also a great meal children can cut and eat on their own!

Add small bowls of toppings in the centre of the table to make a fun, kid approved, pancake bar!

A woman dusting sugar on top of a stack of pancakes with strawberries on top.

Why add sour cream to pancakes?

Sour cream act similarly to buttermilk. The acidity reacts with the baking powder to make the pancakes rise.

Full fat sour cream also adds an incredibe richness that lacks in buttermilk. This makes the pancakes incredibly soft and tender. It also adds a slight tang which balances the sweetness.

Looking at the side of a stack of strawberry pancakes. There is a jar of maple syrup behind.

Storage

Fridge

Store pancakes for up to 3 days in the refrigerator.

Allow to cool to room temperature.
Place a piece of parchment paper between each pancake.
Wrap the pancake stack in plastic wrap or store in an air tight container.
Store in the fridge for up to 3 days.

Freezer

Pancakes store extremely well in the freezer for up to 3 months.

Allow to cool to room temperature.
Place in a single layer on a baking sheet and freeze for 1 hour.
Wrap the pancakes tightly in plastic wrap or store in an airtight container.
Store in the freezer for up to 3 months.

Reheating

To reheat you can use a few different methods.

Microwave
Toaster
In a medium heat pan
Air fryer
In a 325 ºF (170 ºC) oven

How to know when pancakes are done

For perfectly cooked pancakes, flip when you see

Wait until you see the edges of the batter set.
You will see bubbles breaking on the surface in the middle of the pancakes batter.
You will be able to slide a spatula under the pancake and it should not break apart.

After you flip the pancake the second side will only take 1-2 minutes to be fully cooked.

Ingredients for Strawberry Sour Cream Pancakes

1 cup milk 237 ml

¼ cup full-fat sour cream 60 ml

2 Tablespoons oil 30 ml

1 egg

2 Tablespoons sugar 30 ml

1 Tablespoon baking powder 15 ml

¼ teaspoon salt 1.75 ml

1 cup all-purpose flour 125 g

½-¾ cup diced strawberries or 5-6 large berries

butter or oil for frying

Method

In a large bowl mix together the milk, sour cream, egg, and oil.
Sprinkle over top the baking powder, salt, sugar, and flour.
Mix until just combined.
Fold in the diced strawberries.

A metal bowl with a light yellow liquid and white powder on top.

5. Preheat a griddle or skillet to medium-low heat.

6. Add a light layer of butter or oil to the pan to stop the batter from sticking.

7. Add about ⅓ cup (80 ml) of batter to the pan.

8. Allow to cook until the sides just start to set and you see bubbles breaking on the surface. When you slip a spatula under the pancake it should hold together.

9. Flip the pancake to the other side and cook for another 1-2 minutes or until lightly browned on both sides.

10. Continue with the rest of the batter until everything is used up.

11. Serve immediately with butter and maple syrup or with you favourite topping!