These gluten free sour cream pancakes are ridiculously easy to make and 100% foolproof. They’re fluffy and taste a lot like a diner pancake, but have a deliciously distinct flavor that will have everyone asking for the recipe.

I’m so excited to share my family’s all-time favorite pancake recipe with you! Last year I was browsing the Pioneer Woman’s recipe collection (don’t you just love her?), and found a recipe for her husband’s grandma’s sour cream pancakes.

I was intrigued by the recipe, which is very unique, and decided to try making it gluten free. I made a few tweaks and as I was mixing the batter, I thought there was no way they were going to turn out because it was so different than what I was used to but they magically transformed when cooking and were a big hit!

Spoiler alert: this recipe has more sour cream than flour (insert mind-blown emoji here) which is so weird, right?? but it totally works and doesn’t give you that overly-full feeling regular pancakes do sometimes.

From left to right: a box of baking soda, bottle of Mexican vanilla, 2 brown eggs, a canister of gluten free flour, Redmond Real Salt, and a canister of sugar

INGREDIENTS IN GLUTEN FREE SOUR CREAM PANCAKES

Sour Cream

Use a full-fat sour cream. I have tried substituting full-fat Greek yogurt and it works OK, but does change the taste and texture a little. If you want to sub, I recommend starting with half sour cream and half Greek yogurt.

I have not tried using a dairy free substitute, but as long as it has similar fat content and consistency I’m guessing it would work.

Eggs

Use large eggs. I haven’t tried using an egg substitute, but if you do please let me know how it goes in the comments!

Sugar

Vanilla Extract

This Mexican vanilla is my favorite and is very inexpensive. You can find it at Walmart or on Amazon.

Gluten free Flour

Bob’s Red Mill 1:1 flour blend (not the one with garbanzo bean flour) works perfectly in this recipe and is also inexpensive.

I have also tested this recipe with buckwheat flour, which I love because it is nutritious and keeps everyone full a little longer.

I grind my own buckwheat flour using buckwheat groats and my Nutrimill grinder, but you can also just buy buckwheat flour.

Baking Soda

Salt

Step by step photos showing how to make the pancakes. Shows the ingredients, then a bowl with beaten eggs, then the same bowl with sour cream, vanilla, and sugar added. The next picture shows a smooth batter, then a spoon pouring the batter off into the bowl to show the consistency. Melting lots of butter on the griddle, then pouring the batter using a 1/4 cup measuring cup. The final picture shows a stack of the pancakes topped with whipped cream and raspberries

HOW TO MAKE SOUR CREAM PANCAKES

These are SO easy. Whisk the eggs, mix in the wet ingredients, add the dry ingredients and whisk just until combined, the cook on a griddle. Bam. Breakfast.

Pro Tip: When you’re first stirring the flour into the wet ingredients, you’ll second guess your life choices. But don’t worry, just stir for a few seconds and it will come together and make pancake batter.

I promise, once you pour the pancake batter onto the griddle and cook them up, they’ll magically become pancakes and everyone will love them and beg you to make more.

Pro Tip 2: Do not overmix. This recipe only has baking soda, which can easily lose its leavening power if the batter is overmixed. Stir or whisk just until combined. There should be lots of bubbles.

Pro Tip 3: Use lots of butter on your griddle. This isn’t necessary but it makes the pancakes a beautiful golden brown and tastes delicious!

ProTip 4: I’ve included a picture below that shows you what the batter should look like. If you choose to use a different flour such as Cup4Cup, you might need to use a tablespoon less of flour to avoid the batter from becoming too thick because of extra xanthan gum.

This picture shows you what the consistency of the batter should be like. It should be fairly thin, where if you get a spoonful and tip the spoon, it will readily flow off but is not a liquid.

I’m so excited for you to try these gluten free sour cream pancakes!! We’ve been making them almost every weekend for the past year, and everyone loves them.

Try serving them with my kids’ favorite buttermilk syrup or a dollop of whipped cream and fresh berries!

Pro Tip: Last year a good friend gifted me this whipped cream dispenser and we now make our own whipped cream with it all the time! It is so easy and always the perfect texture.

When you make these pancakes, I would love to hear about it! Snap a pic and tag me @LifeAfterWheat on social media or come back to this post and leave a comment or review.

I absolutely love seeing what you make!

Looking for more breakfast recipes? I’ve got lots! Readers are loving these 2 Ingredient Chaffles and this Gluten Free Biscuits and Gravy recipe made with my famous 4-ingredient gluten free biscuits (they even have a dairy free option!)

Gluten Free Sour Cream Pancakes

Name: Gluten Free Sour Cream Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 cup full-fat sour cream; 2 large eggs; 2 tablespoons sugar; 1 teaspoon vanilla extract; ½ cup gluten free flour (see notes); ¾ teaspoon baking soda; 1/2 teaspoon salt

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

These gluten free sour cream pancakes are ridiculously easy to make and 100% foolproof. They're fluffy and taste a lot like a diner pancake, but have a deliciously distinct flavor that will have everyone asking for the recipe.

Ingredients

1 cup full-fat sour cream
2 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
½ cup gluten free flour (see notes)
¾ teaspoon baking soda
1/2 teaspoon salt

Instructions

In a medium bowl, whisk eggs until smooth.
Whisk in sour cream, vanilla, and sugar.
Add gluten free flour, baking soda, and salt and whisk just until combined. Be careful not to overmix!
The batter should slide off a spoon fairly easily.
Preheat a griddle over medium-low heat.
Melt a good amount of butter on the griddle and pour by 1/4 cup servings, leaving several inches between because the pancakes will spread.
Cook pancakes until bubbles form and then pop on the surface, then flip and cook for another 30-60 seconds.
Serve with my family's favorite buttermilk syrup, whipped cream and berries, or classic butter and maple syrup.

Notes

Flour

Bob's Red Mill 1:1 flour works great in this recipe. Buckwheat flour also works. If you use a gluten free flour with a higher xanthan gum content such as Cup4Cup, you might need to reduce the flour by a tablespoon.

Altitude

I made this recipe at about 5,000 feet. If you're closer to sea level, you may need to add another 1/4 teaspoon baking soda.

Butter the griddle

For the best color and flavor, butter the griddle generously before adding batter.

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