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Blueberry Sour Cream Pancakes
5 from 45 votes

Blueberry Sour Cream Pancakes

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.

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 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

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.