Blueberry Sour Cream Pancakes

I used to be so scared of making pancakes. I have no clue why. So I would never make them. I faced my fear of making pancakes a couple of years ago and they are so ridiculously easy! Now I enjoy making them all of the time. You usually have all of the ingredients on hand and can make a batch in no time at all.

I love how you can make different variations of pancakes. But blueberry pancakes are a classic. This recipe was really the perfect blueberry pancake recipe! And I loved the sour cream mixed in with these pancakes. These pancakes were so moist and perfect and bursting with fresh blueberries inside! The fresh blueberry glaze on top completed these pancakes perfectly and were gobbled up by the entire family!

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Blueberry Sour Cream Pancakes

By: Alyssa Rivers

Delicious sour cream blueberry pancakes that are bursting with delicious blueberries!

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Servings: 15 Pancakes

Ingredients 

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Pancakes

• ▢ 2 cups all-purpose flour
• ▢ ¼ cup granulated sugar
• ▢ 4 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 2 eggs, lightly beaten
• ▢ 1 ½ cups 2% milk
• ▢ 1 cup sour cream
• ▢ ½ cup melted butter
• ▢ 1 cup fresh or frozen blueberries*

Blueberry Topping

• ▢ ½ cup granulated sugar
• ▢ 2 tablespoons cornstarch
• ▢ 1 cup cold water
• ▢ 4 cups fresh or frozen blueberries

Instructions 

Blueberry Topping

• In a large saucepan, over medium heat, combine ½ cup granulated sugar and 2 tablespoons cornstarch. Whisk in 1 cup cold water until smooth.
• Add 4 cups fresh or frozen blueberries and bring the mixture to a boil. Continue to stir for about 2-4 minutes until the mixture thickens. Remove from the heat, and cover with foil to keep warm.

Pancakes

• In a large bowl combine 2 cups all-purpose flour, ¼ cup granulated sugar, 4 teaspoons baking powder, and ½ teaspoon salt.
• In a medium bowl, combine 2 eggs, 1 ½ cups 2% milk, 1 cup sour cream, and ½ cup melted butter. Stir into the dry ingredients until it is just moistened. Fold in 1 cup fresh or frozen blueberries*.
• On a greased griddle over medium-low heat, add 1/4 cup of the batter to the center. When small bubbles appear at the surface, flip the pancake and cook the other side until golden brown.
• Serve with blueberry topping and enjoy!

Notes

*If using frozen blueberries, do not allow to thaw to avoid discoloring the batter.

Nutrition

Calories: 237kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 48mgSodium: 165mgPotassium: 226mgFiber: 2gSugar: 17gVitamin A: 367IUVitamin C: 5mgCalcium: 101mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Recipe from Taste of Homes Cookbook