Blueberry Sour Cream Pancakes


These Blueberry Sour Cream Pancakes are studded with fresh blueberries and are seriously fluffy! This easy pancake recipe takes just 30 minutes to whip up, and the whole family is sure to love them. 

stack of Blueberry Sour Cream Pancakes topped with butter, maple syrup and fresh blueberries

Fluffy Blueberry Sour Cream Pancakes

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, not to mention 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 going the homemade route — you’ll never look back once you do.

I did about 15 years ago, and it was basically life changing. The boxed stuff may have its 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 blueberry sour cream 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 fluffy pancakes to your menu tomorrow, you’ll be glad you did!

fresh blueberries being mixed into Blueberry Sour Cream Pancake batter

Blueberry Sour Cream Pancakes Ingredients

For these fluffy blueberry pancakes, you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder and baking soda
  • Salt
  • Milk
  • Sour cream
  • Eggs
  • Unsalted butter
  • Fresh blueberries

Blueberry Pancakes cooking on a griddle

How to Make Blueberry Pancakes

  • Preheat an electric griddle to 400 degrees F.
  • Whisk together dry ingredients in a large bowl. Make a well in the center and set aside.
  • In a separate bowl, whisk together milk, sour cream and eggs.
  • Pour sour cream mixture into flour mixture and stir to combine.
  • Fold in the blueberries and melted butter.
  • Pour pancake batter onto hot, buttered griddle.
  • Cook until both sides of the pancake are golden brown, then serve immediately with maple syrup.

pouring maple syrup onto a stack of Blueberry Sour Cream Pancakes

Can I Use Frozen Blueberries for This Easy Pancake Recipe?

Yes, these blueberry sour cream pancakes can be made with frozen blueberries. Fold the berries in frozen — no need to thaw!

How to Freeze Pancakes

These blueberry pancakes freeze and reheat incredibly well, making them a great option for a quick breakfast. To freeze these pancakes, let them first cool to room temperature on your counter.

Then, lay the pancakes out on a baking sheet and place in freezer. After 1 – 2 hours, the pancakes should be firm enough to store in a freezer-safe baggie (freezing them first on the baking tray prevents the pancakes from sticking together once frozen).

stack Blueberry Sour Cream Pancakes with butter, syrup, and fresh blueberries on a white plate

Tips for the Best Pancakes

  • Only butter the parts of the griddle you’ll be immediately pouring pancake batter onto. Otherwise the butter will burn!
  • You’ll know when the pancakes are ready to be flipped when you see lots of tiny bubbles on top of the pancake.
  • Warm the maple syrup in the microwave before serving these sour cream pancakes.

forkful of Blueberry Sour Cream Pancakes

More Easy Pancake Recipes You’ll Love:

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Blueberry Sour Cream Pancakes

5 from 4 votes

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!

Servings: 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  1. Preheat an electric griddle to 400 degrees F (a non-stick skillet set over medium heat will also work).

  2. 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).
  3. 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. 

  4. Butter griddle, 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 Notes

  • Recipe source: adapted slightly from Taste of Home
  • Only butter the parts of the griddle you'll be immediately pouring pancake batter onto. Otherwise the butter will burn! 
  • You'll know when the pancakes are ready to be flipped when you see lots of tiny bubbles on top of the pancake. 
  • Warm the maple syrup in the microwave before serving these sour cream pancakes. 
Course: Breakfast
Cuisine: American
Keyword: Bluberry Pancakes, Pancakes
Author: Jaclyn


  • Stuart: How many pancakes does this recipe make? Can I cut the ingredients in half to make fewer pancakes? There are just two of us but we do love pancakes !

    Thank you December 2, 2017 at 8:12pm Reply

  • Becky: These pancakes were amazing!!! January 22, 2017 at 10:56am Reply

    • Jaclyn: I’m so glad you liked them Becky! Thanks for your review! January 22, 2017 at 10:16pm Reply

  • Taryn: Okay. First of all.. This batter had NO business being THAT delicious.
    Second of all.. Woman, you are a genius.
    And I love you for this recipe, lol. December 9, 2016 at 12:55pm Reply

    • Jaclyn: Ha ha thanks Taryn! I love you back! December 13, 2016 at 2:45pm Reply

  • Jean Lathrop 7/24/16.: I made these for a breakfast with my grandchildren and they are the best I’ve ever had and so easy. Crispy edges and nice and fluffy inside. Will definitely share with family and friends. July 23, 2016 at 7:34pm Reply

    • Jaclyn: I’m so glad they were enjoyed Jean! Thanks so much for your review! July 24, 2016 at 10:32am Reply

  • LaTrice: I LOVE blueberry pancakes!! Can’t wait to make these for breakfast, along with some bacon!!! :-) December 16, 2015 at 12:11am Reply

  • Gilbert Yandow: I love that it s not too sweet. It s perfect for pancakes, waffles, french toast, ice cream or oatmeal! September 2, 2015 at 3:34am Reply

  • Aysha: Approx. how many servings in this recipe? I don’t want to have a lot of leftover batter, only need enough for 3… August 18, 2015 at 9:27pm Reply

  • Tasha @thatssoyummy: These pancakes scream for me to eat them!!! I absolutely love the blueberries in sour cream pancakes!!! Beautiful August 12, 2015 at 2:56pm Reply

    • Jaclyn: Thanks for the compliment Tasha! August 12, 2015 at 4:37pm Reply

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