Sour Cream Blueberry Pancakes Recipe
User Reviews
5
Sour Cream Blueberry Pancakes Recipe
Description
This recipe combines wet ingredients — milk, sour cream, eggs, melted butter, and vanilla extract — with dry ingredients including all-purpose flour, sugar, baking powder, baking soda, and salt. After mixing until just smooth, fresh blueberries are folded in carefully to distribute them without breaking. Pancakes are cooked on a preheated non-stick pan greased with oil or butter. Each side is cooked about 2 minutes until golden brown and fluffy.
The addition of sour cream adds a subtle tang and moisture, producing pancakes that are tender yet hold their shape well. Cooking over medium heat with butter or oil helps achieve an even golden crust without burning. Using an ice cream scoop or spoon portioner ensures consistent pancake size for even cooking. These pancakes can be served warm with your choice of toppings.
Ingredients
- 1 cup milk room temp
- 3/4 cup sour cream
- 2 egg large
- 4 Tbsp butter melted, unsalted
- 1/2 tsp vanilla extract pure
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- oil or butter to saute
- 1 cup blueberries plus more for topping
Instructions
- In a medium bowl, whisk together dry ingredients (2 cups flour, 3 Tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt).
- In a separate large bowl, whisk together wet ingredients (1 cup milk, 3/4 cup sour cream, 2 large eggs, 4 Tbsp melted butter, 1/2 tsp vanilla). Pour dry ingredients over wet ingredients and fold everything together just until smooth and no streaks or large clumps of flour remain then fold in blueberries until dispursed.
- Heat a large non-stick pan over medium heat and add butter or oil. Once it's hot, you can use either an ice cream scoop or spoon to add the batter to the pan. Saute 2 minutes per side or until golden brown on each side and fluffy. If they brown too quickly, reduce the heat to allow a full 2 minutes per side. Transfer to a serving platter when done and serve warm with desired toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(4 pancakes each)
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbs | 45g | |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 93mg | 31% |
| Sodium | 442mg | 18% |
| Potassium | 314mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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