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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This is soooo delicious! I had 112g Greek yogurt and then added up sour cream to top that off. So good plain or with chocolate chips for kiddos. Your recipes never disappoint. Five stars !!
This is soooo delicious! I had 112g Greek yogurt and then added up sour cream to top that off. So good plain or with chocolate chips for kiddos. Your recipes never disappoint.
My parents had leftover sour cream and I thought how could I use it?
Then I remembered only one time, several years ago, I made them sour cream, blueberry pancakes from scratch.
It wasn’t your recipe, Natasha. So, I came to your site and lo and behold… There was your sour cream blueberry from scratch pancakes.
Your recipe blew that other one clear out of the water.
Mom, dad and I truly enjoyed this recipe and I had leftover batter… Made the rest of the pancakes and put them in the freezer for popping them in the toaster oven.
Great recipe and thanks for the share!
Mo
That’s so great to hear, Mo! Thank you so much for sharing.
Made these pancakes for New Year’s Eve breakfast. They were amazing! Very tender and tasty. And extra great with Stonewall Kitchen blueberry maple syrup! Thanks Natasha!
You’re welcome! Happy New Year!
This is by far the best pancake recipe EVER. Always light and fluffy. I’ve had many compliments when I make these.
That’s wonderful to hear!
THE best pancakes! I used 1/2 & 1/2 because that’s all I had. I also appreciate that you gave the tip that pancakes should be cooked 2 minutes each side, and cooktop temp adjusted to accommodate the 2 minute cook time. Learned something new that makes total sense.
Nice! Thanks for your good comments and review, Ingrid. We’re glad that you liked it!
Hi Natasha, what does sour cream do in this recipe? Can we skip it. There’s no sour cream in the banana pancake. Thanks.
Hi Donna, I imagine it would work well with Greek yogurt if you don’t have sour cream. I haven’t tested it without sour cream of yogurt yet.
Hi Natasha,
Thank you for creating this recipe as well as all of your delicious postings.
Have you ever tested this recipe with almond flour?
Warm regards,
Genevieve
Hi Genevieve! I have not tested this with almond flour. I looked through the comments to see if any of my other readers have tested this but I did not find a comment about this. If you experiment, we’d love to know how it turns out. 🙂
I have always made “made from scratch” pancakes BUT this recipe is the best…..nice and fluffy. I used greek yogurt instead of sour cream and I had to add a little more milk. BONUS – The honey butter was also a hit…..didnt need to top pancakes with syrup!
Love it, Carol! Thank you for the amazing review!
Delicious perfect fluffy blueberry pancakes. Thanks Natasha for all your wonderful recipes.
You’re welcome! I’m so happy you enjoyed it, Liz! Thank you so much for sharing that with me.
Hi, these pancakes were a big hit! My family loves them. Can you make the batter and cook the next day? or not a good idea because there is baking soda? thanks
Hi Samantha, it’s best fresh as the batter will likely lose its volume as it sits.
I really love this recipe, i’ve made these pancakes like 4 times its my new fave.
I’m glad you loved it, Julio!
These are by far the best pancakes I have ever made 🫐. Cannot wait to share these with extended family at Christmas time!
That’s so great! It sounds like you have a new favorite, Jill!
Eating them right now. Family loves loves loves them. Merry Christmas and a happy peaceful New Year 🎄
Enjoy and great to hear that your family loved this recipe too!
Another fantastic recipe perfectly sorted out with easy, precise direction. Thanks yet again, Natasha!
Thank you for the great review and feedback!
Hello Natasha! I made this recipe and it was a hit. Natasha de only concern I had, my batter was really thick, what did I do wrong? I added more milk to make it moré spreadable. Thank you for your feedback.
Hi Sonia, I’m curious if you had too much flour/ dry ingredients added to the recipe? Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
OMG….I try this recipe today and this pancakes are so delicious. I will never buy them from the box. Easy to make. I love it. Thank you Natasha for make so much good recipes and fun to have you in my kitchen.
Hi Janet, I’m glad you loved these pancakes! Thanks for your great review and feedback.
By far the best pancake recipe I have ever made. I often make them without the blueberries. Those pancakes are a big hit when my kids bring friends over! Thank you Natasha 🙂
I’m happy to hear that. Thanks for sharing, Marina!
Absolutely delicious! My 5 yr old. Didn’t want blueberries, so I did it without. They were sooooo good! Plus, I didn’t have blueberries. You are amazing. I make so many of your things. We call it the “Natasha way” lol thank you for what you do!
That is the best when kids love what we parents make. That’s so great!
Beautiful and absolutely delicious! Definitely a new family favorite!
Hello Bev, thanks for your great comments and feedback. Glad your family loved this!
My pancakes would never turn out until I tried this recipe. This has become my go to recipe, I have even made it in different variations. I used banana instead of blueberry and added melted semisweet chocolate for a special treat sometimes.
I love all your recipes that I have tried so far. Thank you!!
Sounds awesome! Thanks for sharing that with, I hope you love all the other recipes that you will try.