Buttermilk Sour Cream Blueberry Pancakes
Start your morning with a stack of irresistibly fluffy Buttermilk Sour Cream Blueberry Pancakes—where golden edges meet bursting pockets of juicy blueberries in every bite. This recipe combines the tangy richness of buttermilk and sour cream for an ultra-tender texture, while a touch of vanilla elevates the flavor profile. Each pancake is studded with plump, sweet blueberries that caramelize beautifully when cooked to golden perfection on the griddle. Quick and easy to prepare in just 25 minutes, these pancakes are ideal for weekend brunches or a special weekday treat. Serve them warm with a drizzle of maple syrup, a scattering of fresh blueberries, or a dollop of whipped cream for a truly indulgent breakfast experience.
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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
- 0.5 teaspoons salt
- 1.25 cups buttermilk
- 0.5 cups sour cream
- 2 large eggs
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoons vanilla extract
- 1.25 cups blueberries (fresh or frozen, do not thaw if frozen)
- 1 as needed vegetable oil or unsalted butter (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a medium bowl, whisk together the buttermilk, sour cream, eggs, melted butter, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently stir with a spatula or wooden spoon until just combined. The batter will be lumpy; do not overmix.
Carefully fold in the blueberries, distributing them evenly throughout the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Scoop about 1/4 cup of batter per pancake onto the hot skillet, spacing them a few inches apart. Use the back of a spoon to spread the batter slightly, if needed.
Cook the pancakes for 2-3 minutes, or until you see bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm, topped with additional blueberries, a drizzle of maple syrup, or your favorite toppings.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 3254 mg | 141% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 66.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 608 mg | 47% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 906 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.
