Blueberry Pancakes {with Sour Cream}
User Reviews
5
Blueberry Pancakes {with Sour Cream}
Description
The Blueberry Pancakes with Sour Cream recipe starts by combining dry ingredients—flour, sugar, baking powder, baking soda, and salt. The wet ingredients include milk, sour cream, eggs, and melted butter. The shy mixing method leaves some lumps, which keeps the pancakes tender. Fresh blueberries are folded gently into the batter to preserve their shape and distribute them evenly.
Cooking on a buttered griddle at medium-high heat allows the pancakes to develop golden bottoms and lightly crisp edges while remaining soft and thick inside. Ready-to-flip pancakes show bubbles forming on the surface. Warm maple syrup is recommended for serving, complementing the tang and richness of sour cream and the fruitiness of blueberries.
These pancakes are well suited for a leisurely breakfast or brunch. The inclusion of sour cream adds moistness and subtle tang, differentiating them from ordinary pancakes. Observing the bubbles before flipping helps ensure an even cook without drying out the texture.
Butter only the griddle areas where batter is poured to avoid burning. The recipe source suggests warming maple syrup before serving for the best experience.
Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 3 Tbsp (42g) granulated sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (295ml) milk (anything but skim)
- 1 cup (8 oz) sour cream
- 2 egg large
- 5 Tbsp (70g) unsalted butter melted, plus more cold butter for griddle
- 1 1/2 cups (226g) blueberries fresh
Instructions
- Preheat an electric griddle to 400 degrees F (a non-stick skillet set over medium heat will also work).
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture.
- In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven't already).
- Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times.
- Butter griddle, then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown.
- Repeat with remaining batter. Serve immediately with maple syrup.
Notes
- Butter only the parts of the griddle where you will pour batter to prevent burnt butter.
- Flip pancakes when small bubbles appear on the surface and edges look set.
- Warm maple syrup before serving for enhanced flavor and pouring texture.
User Reviews
Overall Rating
5
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