Sour Cream Blueberry Pancakes are supremely fluffy and loaded with plump juicy blueberries. Homemade pancakes are easy and so much better than any store-bought pancake mix.
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Blueberry Pancake Recipe:
Pancakes are good at bringing people together. I love mornings where we can all sit down together and enjoy the same simple and delicious breakfast. The best thing about this recipe is how quick it is to make. Breakfast will be on the table in less than 30 minutes.
Ingredients for Homemade Pancakes:
All you need to make homemade pancakes are basic pantry staples that you probably already have such as flour, sugar, salt, vanilla extract, baking powder, and soda, along with some refrigerator staples like milk, sour cream, and eggs.
The Secret to Fluffy Pancakes:
These easy homemade pancakes have just the right ingredients to make them nice and fluffy. We use both baking soda and baking powder. The sour cream in this recipe activates the baking soda and the baking powder helps it rise. Perfect for making the fluffiest pancakes.
Common Questions:
- Can I use frozen blueberries instead? Frozen blueberries work great in this recipe. You can substitute raspberries or frozen raspberries as well.
- How do I know when to flip pancakes? Pancakes are ready to flip after about 2 minutes on each side. You’ll know it’s time to flip when you see bubbles form at the top and the bottom edges browning. If they brown too quickly, reduce the heat. You want them golden brown on each side and fluffy.
- Can I substitute the sour cream? Yes. You can use full-fat Greek yogurt or regular vanilla yogurt.
How to Make Blueberry Pancakes:
- In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together wet ingredients: milk, sour cream, melted butter, eggs, and vanilla. Combine dry and wet ingredients and fold together. Then fold in blueberries until dispursed.
- Heat a large non-stick pan over medium heat and add butter or oil. Once it’s hot spoon batter into the pan. Saute 2 minutes per side or until golden brown on each side and fluffy.
Tips for Success:
- Let them cool down a little before serving. The blueberry juice can get very hot.
- If pancakes brown too quickly, reduce the heat to allow a full 2 minutes per side.
- I love the lighter flavor of extra light olive oil to saute.
- The best way to reheat leftovers is to pop them in the toaster. They are just as delicious as the day you made them.
- Use an ice cream scooper for even-sized pancakes.
What Goes With Blueberry Pancakes:
One thing we love about making these pancakes is how many different toppings go well with them. Here are some of our favorites:
- Raspberry Maple Syrup or Plain Maple Syrup
- Honey or Honey Butter
- Sour Cream
- Berries, Strawberry Sauce or Peach Preserves
Our Best Pancake Breakfast Recipes:
For more delicious breakfast ideas, try these other pancake recipes.
- Greek Yogurt Pancakes: Easy and oh-so-delicious
- Fluffy Cottage Cheese Pancakes: Sweetened with honey, these are a hit.
- Easy Buttermilk Pancakes: A tasty traditional recipe.
- Ukrainian Syrniki: a.k.a cheese pancakes-these are unforgettable.
- Mom’s Ukrainian Pancakes: So much better than any restaurant pancake.
Sour Cream Blueberry Pancakes Recipe
Ingredients
- 1 cup milk, room temp
- 3/4 cup sour cream
- 2 large eggs
- 4 Tbsp unsalted butter, melted
- 1/2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Oil or butter to saute
- 1 cup of blueberries + more for topping
Instructions
- In a medium bowl, whisk together dry ingredients (2 cups flour, 3 Tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt).
- In a separate large bowl, whisk together wet ingredients (1 cup milk, 3/4 cup sour cream, 2 large eggs, 4 Tbsp melted butter, 1/2 tsp vanilla). Pour dry ingredients over wet ingredients and fold everything together just until smooth and no streaks or large clumps of flour remain then fold in blueberries until dispursed.
- Heat a large non-stick pan over medium heat and add butter or oil. Once it's hot, you can use either an ice cream scoop or spoon to add the batter to the pan. Saute 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. Transfer to a serving platter when done and serve warm with desired toppings.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Best pancakes ever! Made them today for breakfast. They turned out GOLD!!
So happy to hear you loved the recipe!
Can I use 1 cuo buttermilk instead of milk ?
Hello, I imagine that will be fine too! Enjoy!