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Blueberry Sour Cream Pancakes Recipe

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4.1 from 8 reviews

Fluffy blueberry sour cream pancakes offering a perfect balance of tangy richness and sweet bursts of fresh blueberries. These pancakes are cooked on a griddle to golden perfection and kept warm in the oven until serving, making for a delightful breakfast or brunch treat.

  • Total Time: 30 minutes
  • Yield: 4 servings (about 12 pancakes)

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 3/4 teaspoon kosher salt

Wet Ingredients

  • 1 cup whole milk
  • 1 cup sour cream
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons unsalted butter, cold (for cooking)

Additional Ingredients

  • 1 cup fresh blueberries
  • 1/4 cup maple syrup (for serving)

Instructions

  1. Preheat Oven: Begin by setting your oven to 200 degrees Fahrenheit. Place a cooling rack onto a baking sheet and keep it ready for warming the pancakes.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl or large glass measuring cup, whisk the whole milk, sour cream, eggs, and melted butter until smooth. Pour this mixture over the dry ingredients and fold gently with a rubber spatula just until the batter is moistened, avoiding overmixing to keep pancakes tender.
  4. Prepare Griddle: Lightly grease a griddle or nonstick skillet using the cold unsalted butter, melting it slightly as you spread to prevent sticking.
  5. Cook Pancakes: Scoop 1/4 cup of batter for each pancake onto the griddle, sprinkling fresh blueberries on top of each. Cook for about 2 minutes until bubbles form on the surface and the underside is golden brown. Flip the pancakes carefully and cook for an additional 1 to 2 minutes until cooked through and golden on both sides.
  6. Keep Warm: Transfer each cooked pancake to the prepared baking sheet with the cooling rack in the oven to keep them warm while you cook the remaining batter.
  7. Serve: Serve the warm blueberry sour cream pancakes immediately with maple syrup drizzled on top for a delicious finish to your meal.

Notes

  • Do not overmix the batter; lumps are okay to ensure fluffy pancakes.
  • Keeping the cooked pancakes warm in the oven prevents them from becoming soggy or cold before serving.
  • Fresh blueberries add the best flavor; however, frozen blueberries can be used if fresh are not available—do not thaw before adding.
  • Adjust the amount of sugar for sweetness preference.
  • You can substitute whole milk with buttermilk for added tanginess.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/blueberry-sour-cream-pancakes-recipe/