Blueberry Sour Cream Pancakes
Fluffy, golden, and bursting with juicy blueberries, these Blueberry Sour Cream Pancakes are the perfect way to elevate your breakfast game. Made with a luscious blend of sour cream and milk, the batter creates pancakes that are incredibly tender and slightly tangy, perfectly complemented by sweet pops of blueberry in every bite. A hint of vanilla adds depth to the flavor, while simple pantry staples like baking powder ensure the ideal light and airy texture. These pancakes cook up beautifully on a griddle, forming a golden crust with soft, melt-in-your-mouth interiors. Top them with a drizzle of maple syrup or a dusting of powdered sugar for a breakfast that's as indulgent as it is effortless. Whether you're feeding a family or treating yourself to a weekend brunch, this easy recipe delivers delicious results in just 30 minutes!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup sour cream
- 0.5 cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoons pure vanilla extract
- 1 cup fresh blueberries (or frozen, if fresh are not available)
- 1 as needed butter or oil, for cooking
- 1 optional maple syrup, for serving
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the sour cream, milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; the batter should still be slightly lumpy.
Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Using a 1/4 cup measuring cup, pour the batter onto the heated skillet, forming evenly sized pancakes. Cook 2-3 pancakes at a time, depending on the size of your skillet.
Cook until small bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 1-2 minutes more.
Remove the pancakes from the skillet and keep them warm by placing them on a plate under a clean kitchen towel or in an oven set to the lowest temperature.
Repeat with the remaining batter, re-greasing the skillet as needed.
Serve the pancakes warm, stacked on plates, and drizzled with maple syrup or your favorite toppings.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 73.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 570 mg | 44% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 684 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.
