Blueberry Sour Cream Pancakes

Name: Blueberry Sour Cream Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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 milk; 1 cup sour cream; 2 egg; 3 tablespoons butter; 2 tablespoons butter; 1 cup blueberries; ¼ cup maple syrup

User Reviews

5

45 reviews

Excellent

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

Blueberry Sour Cream Pancakes

Iris Warren

Report

Blueberry Sour Cream Pancakes offer tender cakes with a subtle tang from sour cream and bursts of fresh blueberry. The batter blends milk, sour cream, and eggs with flour and baking agents, yielding a fluffy texture with lightly browned edges. Cooking on a buttered griddle produces pancakes that are moist inside and slightly crisp outside. Served warm with maple syrup, these make a satisfying breakfast or brunch option with a balance of sweet and tart flavors.

Description

The Blueberry Sour Cream Pancakes recipe combines dry ingredients like all-purpose flour, sugar, baking powder, baking soda, and kosher salt in one bowl. In another, milk, sour cream, eggs, and melted butter are whisked, then folded into the dry mix until just combined to maintain tenderness. Fresh blueberries are sprinkled onto the batter once on the hot, butter-coated griddle. Cooking until bubbles form and the underside is golden brown, the pancakes are flipped and cooked briefly on the other side. The sour cream adds a tangy richness that keeps the pancakes moist while the blueberries provide juicy bursts of flavor. The addition of sugar balances the slight tartness. These pancakes are best served immediately with pure maple syrup for natural sweetness. The straightforward method and widely available ingredients make this recipe accessible for weekend breakfasts or holiday brunches.

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Ingredients

Servings

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 milk whole
1 cup sour cream
2 egg large
3 tablespoons butter melted, unsalted
2 tablespoons butter cold, unsalted
1 cup blueberries fresh
¼ cup maple syrup

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Instructions

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In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
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.
Lightly coat a griddle or nonstick skillet with cold butter.
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.
Serve immediately with maple syrup.