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5.0 from 45 votes

Blueberry Sour Cream Pancakes

The most amazing light, fluffy, melt-in-your-mouth pancakes! It’s restaurant-quality pancakes right at home! They’re so buttery, studded with the juiciest blueberries. Just try stopping at one stack of pancakes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Breakfast

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ tablespoons sugar
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 1 cup whole milk
  • 1 cup sour cream
  • 2 large eggs
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons unsalted butter cold
  • 1 cup fresh blueberries
  • ¼ cup maple syrup

Instructions

    Cup of Yum
  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  2. In a large glass measuring cup or another bowl, whisk together milk, sour cream, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  3. Lightly coat a griddle or nonstick skillet with cold butter.
  4. Working in batches, scoop 1/4 cup batter for each pancake and sprinkle with blueberries. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
  5. Serve immediately with maple syrup.