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!
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
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