Blueberry Blueberry Sour Cream Pancakes
Fluffy, golden, and bursting with berry goodness, these Blueberry Blueberry Sour Cream Pancakes take breakfast to a whole new level. Packed with double the blueberries—both folded into the batter and generously scattered on top—every bite delivers a burst of juicy sweetness. The addition of tangy sour cream in the batter creates an ultra-moist and tender texture, while hints of vanilla and melted butter balance the flavors beautifully. Perfectly cooked on a griddle until golden brown, these pancakes are easy to whip up in just 25 minutes, making them an indulgent yet effortless option for weekend brunch. Top them off with extra fresh blueberries and a drizzle of maple syrup for a picture-perfect, Instagram-worthy stack that's as delicious as it looks. Whether you're a pancake lover or a blueberry fanatic, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 large Egg
- 0.75 cup Sour cream
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 cup Fresh blueberries
- 0.5 cup Additional fresh blueberries (for topping)
- Maple syrup (optional, for serving)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the egg, sour cream, milk, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be lumpy; avoid overmixing.
Gently fold in the 1 cup of fresh blueberries, ensuring they are evenly distributed.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or nonstick cooking spray.
Scoop 1/4 cup of batter onto the skillet for each pancake. Spread slightly to form even circles.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat and greasing the skillet as needed.
Serve the pancakes warm, topped with the additional fresh blueberries and a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 80.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 467 mg | 36% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
