Chocolate Chip Sour Cream Pancakes


Total Time:



Before we buckle down and start our cleanses and “clean eating” resolutions, let’s make some pancakes. Am I right or what? I mean we’ve got precious hours before Jan 1st rolls around and I intend to take advantage of it. I’m still up in Seattle at my parents house and that means one thing – dad still makes me breakfast. I’ve opted for grilled cheeses the past few days because dad seriously makes the best grilled cheese on earth (complete with lots of pepperjack cheese) but today we decided to up the ante and make Sour Cream Chocolate Chip Pancakes. I mean it’s my last day up here, so it’s go big or go home. Or in my case, go big and then go home.

We whipped up these Sour Cream Chocolate Chip Pancakes with my all time favorite Sour Cream on the planet. It’s so thick and flavorful and it puts other sour creams to shame. I basically love anything that comes from Green Valley Organics for many reasons, but one prominent being that they use on the highest quality of ingredients for all their products. And that makes me very happy.

So off we went to whip up some super fluffy pancakes. We threw in chocolate chips because we’ve all got a sweet tooth and threw on some super high quality maple syrup for good measure.

20 minutes later, breakfast was ready and we were all digging in! So here you go… just in time for the weekend… make these for your fam and they’ll love ya forever!!

Chocolate Chip Sour Cream Pancakes

5 from 1 vote
Course Breakfast
Cuisine American


  • 1 cup milk
  • 3/4 cup sour cream
  • 2 eggs
  • 4 tablespoons butter melted
  • 1/2 teaspoon vanilla extract
  • 2 cups AP flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips


  • Whisk the milk, sour cream, eggs, butter, and vanilla smooth.
  • Stir in the flour, sugar, baking powder, baking soda, and salt until the dry ingredients are incorporated and the batter is smooth and all lumps are gone.
  • Heat a non-stick skillet on medium heat and coat it with non-stick spray.
  • Pour 1/4 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles around the edges of the pancake and then gently flip the pancake over and cook for about 45 seconds more until both sides are just slightly golden.
  • Repeat this process for the remaining batter, spraying new non-stick spray before each pancake. Serve immediately.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Brooke

    Oh, if only my dad could cook as well as this! I love Green Valley Organics. Their dairy products make any great recipe even better! Thanks for the inspiration!

  2. Jocelyn (Grandbaby Cakes)

    Cleanse or not, these pancakes look divine and should be eaten in the new year too!

  3. Allison [@AllisonnTweets]

    My best friend LOVES chocolate chip pancakes. I am def making these for her. Or … perhaps I should serve them at her bridal shower?!?! The ideas are churning.

  4. Sunday Bites: December 30, 2012 | Eliza's Corner

    […] love the sour cream pancake recipe that I have but a chocolate chip sour cream pancake would be a great addition to my favorite weekend or holiday […]

  5. carrian

    YUM!! Sour cream pancakes are our favorite! They are so fluffy and delicious

  6. Ashley – Baker by Nature

    It’s been SO long since I’ve had pancakes – tsk tsk! I’ve gotta try these this weekend.

    • Gaby

      SO long?! Well come on over, and I’ll make them for you!! I looooove pancakes

  7. Aimee @ ShugarySweets

    You are so right. These are so fluffy and gorgeous looking!

  8. Laurie {Simply Scratch}

    Yes, yes and YES! My kids would totally love these… wait… so would I! YUM 🙂

  9. Katie | GoodLife Eats

    I’m pretty sure my kids would think they had died and gone to heaven if I served these up for breakfast next weekend!

  10. Jeff @ Cheeseburger

    I especially like the addition of chocolate chips on this. It’s already January, but I think I’ll the the cleansing next week and enjoy this delicious breakfast for a few more days.

  11. The Silver Lining « Me At 33

    […] some tasty treats, and to use up some soon to expire ingredients, I made Chocolate Chip Sour Cream pancakes from What’s Gabby Cooking for breakfast one morning.  The batter came out really thick and […]

  12. Lemon Poppy Seed Pancakes | Yogurt Pancake Recipe | Two Peas & Their Pod

    […] Chocolate Chip Sour Cream Pancakes from What’s Gaby Cooking? […]

  13. Vanessa

    I made these Friday night cause we had breakfast for dinner and they were so good! I used mini chocolate chips. I split the batter in half and made one with chocolate chips and one without. Everyone loved them. Thanks for the recipe!

  14. Kim @ Just Baked

    These are my new favorite pancakes. Today I subbed eggnog for the milk. My family loved them!

  15. Valentines Day, Camp Takota & PANCAKES! | Butter & BS

    […] & Oat Pancakes American Breakfast Pancakes (go to) Coconut Pancakes Chocolate Chip Sour Cream Pancakes (sometimes i sub greek yoghurt for sour cream) my own Chocolate Pancake (for you […]

  16. Nannette

    5 stars
    These are by far the best pancakes I’ve ever made. Using 2 teaspoons of baking powder made for such a fluffy soft pancake. I don’t know why other recipes don’t call for that. Seems so obvious now that I’ve tried it LOL. These are delightful.