Is there anything better than waking up on a weekend morning to a tall stack of fluffy, fresh blueberry pancakes? These Blueberry Sour Cream Pancakes are pure comfort food and breakfast really doesn’t get much better! They are so soft and perfectly buttery and they are packed with blueberries, because if we are going to add blueberries let’s not be skimpy on them. I’m a major pancake lover and I’m also a pancake snubber. I know a good pancake from a bad one. If you are still hooked on the boxed mixes I highly recommend you try the homemade route, you’ll never look back once you do. I did about 15 years ago and it was basically life changing :). The box stuff may have it’s place when you are in a major hurry or to blend into a recipe but homemade pancakes are nearly just as quick and easy, you just have to measure out a few more dry ingredients.
These pancakes are over-the-top delicious and I can practically guarantee your whole family will love them! I know these are a family favorite of ours, especially during the summer months when you can get those nice, plump and juicy, sweet blueberries. It’s the weekend so we should all be making a nice breakfast right? Add these to your menu tomorrow, you’ll be glad you did!
Blueberry Sour Cream Pancakes
One of my all time favorite pancake recipes! You get perfectly tender, fluffy pancakes dotted with lots of fresh sweet blueberries. The sour cream adds great flavor, moisture and richness. A must try breakfast recipe!
- 2 cups (283g) all-purpose flour
- 3 Tbsp (42g) granulated sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (295 ml) milk (anything but skim)
- 1 cup (8oz) sour cream
- 2 large eggs
- 5 Tbsp (2.5 oz) unsalted butter, melted, plus more cold butter for griddle
- 1 1/2 cups (8 oz) fresh blueberries
Preheat an electric griddle to 400 degrees (a non-stick skillet set over medium heat will also work).
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture. In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven't already).
Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times. Butter griddle (only butter spot you'll be adding batter because the butter will burn quickly if you don't immediately drop batter after buttering) then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat with remaining batter. Serve immediately with maple syrup.
Recipe source: adapted slightly from Taste of Home