Sour Cream Blueberry Pancakes Recipe
Sour cream berry pancakes are fluffy and full of vitality. They make a quick and easy breakfast - under 30 minutes!
Servings 6 (4 pancakes each)
Cost $6-$9 (varies by price of blueberries)
- 1 cup milk, room temperature
- 3/4 cup sour cream
- 2 large eggs
- 4 tablespoons melted unsalted butter
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Oil or butter for frying
- 1 cup blueberries + more for garnish
In a medium bowl, whisk together the dry ingredients (2 cups flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt).
In a separate large bowl, whisk together wet ingredients (1 cup milk, 3/4 cup sour cream, 2 large eggs, 4 tablespoons melted butter, 1/2 teaspoon vanilla). Pour the dry ingredients over the wet ingredients and stir everything together until smooth and there are no streaks or large lumps of flour left, then add the blueberries until they come apart.
Heat a large non-stick skillet over medium heat and add butter or oil. Once it's hot, you can use an ice cream scoop or spoon to add the mixture to the pan. Fry for 2 minutes per side or until golden brown on each side and fluffy. If they brown too quickly, reduce the heat to allow a full 2 minutes per side. When done, transfer to a serving platter and serve warm with desired toppings.