Blueberry Sour Cream Pancakes with Blueberry Sauce
Elevate your breakfast game with these indulgent Blueberry Sour Cream Pancakes with Blueberry Sauce—a delightful twist on a classic recipe. These fluffy pancakes are enriched with tangy sour cream and bursting with sweet, fresh blueberries in every bite. The secret to their irresistible texture lies in the balance of rich ingredients like melted butter and a hint of vanilla, paired perfectly with a light blueberry sauce that offers the perfect blend of sweetness and tanginess. Whether you're serving these for a weekend brunch or a special breakfast, this recipe is sure to impress. Top them with the vibrant homemade blueberry sauce, a dollop of whipped cream, and a few extra fresh blueberries for a picture-perfect plate. Quick to prepare and loaded with flavor, this recipe is a must-try for any pancake lover!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Sour cream
- 0.5 cup Milk
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1.5 cups Fresh or frozen blueberries (for sauce)
- 0.25 cup Granulated sugar (for sauce)
- 0.25 cup Water (for sauce)
- 1 teaspoon Cornstarch
- 1 tablespoon Lemon juice
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate mixing bowl, beat the eggs and add the sour cream, milk, melted butter, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries and let the batter rest for 5 minutes.
Meanwhile, make the blueberry sauce: In a small saucepan over medium heat, combine the 1.5 cups of blueberries, 0.25 cup sugar, and 0.25 cup water.
Bring the mixture to a gentle simmer, stirring occasionally, until the blueberries soften and release their juices (about 5-7 minutes).
In a small bowl, stir together the cornstarch and lemon juice until smooth. Add this mixture to the saucepan and cook for an additional 1-2 minutes, stirring, until the sauce thickens. Remove from heat and set aside.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with the blueberry sauce. Optionally, garnish with a dollop of whipped cream or additional fresh blueberries.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 142.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 580 mg | 45% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 904 mg | 19% | |
*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.
