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!

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 2

In a separate bowl, mix the sour cream, milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.

Step 3

Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; the batter should still be slightly lumpy.

Step 4

Fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 5

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Repeat with the remaining batter, re-greasing the skillet as needed.

Step 10

Serve the pancakes warm, stacked on plates, and drizzled with maple syrup or your favorite toppings.

Nutrition Facts

Serving size	899 grams (899.0g)

Amount per serving	% Daily Value*
Calories	1991

Total Fat 108.20g	139%
Saturated Fat 65.30g	326%
Polyunsaturated Fat 0.10g
Cholesterol 626mg	209%
Sodium 2469mg	107%
Total Carbohydrate 225.00g	82%
Dietary Fiber 8.40g	30%
Total Sugars 73.40g
Protein 43.70g	87%

Vitamin D 143IU	714%
Calcium 570mg	44%
Iron 11mg	61%
Potassium 684mg	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.

Source of Calories

Fat: 47.5%

Protein: 8.5%

Carbs: 43.9%