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. 

Stack of sour cream blueberry pancakes topped with syrup, blueberries, and bananas.

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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.

Pancake ingredients: flour, sugar, egg, milk, vanilla, salt, baking powder, baking soda, sour cream, blueberries in bowls/cups

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.

Blueberry pancakes stacked on a plate topped with syrup, blueberries, and bananas.

How to Make Blueberry Pancakes:

  1. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. 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.
  3.  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.

How to make pancakes, mixing dry and wet ingredients in a bowl, adding blueberries, and cooking pancakes in a pan.

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.

A great tip: an ice cream scoop full of batter; even sized pancakes in a pan

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:

Our Best Pancake Breakfast Recipes:

For more delicious breakfast ideas, try these other pancake recipes.

Sour Cream Blueberry Pancakes Recipe

4.99 from 72 votes
Stack of blueberry pancakes on a plate topped with syrup, blueberries, and sliced bananas.
These sour cream blueberry pancakes are fluffy and bursting with blueberry goodness. They make for a quick and easy breakfast - less than 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 (4 pancakes each)

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

354kcal Calories45g Carbs8g Protein16g Fat9g Saturated Fat93mg Cholesterol442mg Sodium314mg Potassium2g Fiber11g Sugar545IU Vitamin A3mg Vitamin C153mg Calcium2mg Iron
Nutrition Facts
Sour Cream Blueberry Pancakes Recipe
Amount per Serving
Calories
354
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
93
mg
31
%
Sodium
 
442
mg
19
%
Potassium
 
314
mg
9
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
8
g
16
%
Vitamin A
 
545
IU
11
%
Vitamin C
 
3
mg
4
%
Calcium
 
153
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes
Skill Level: Easy
Cost to Make: $
Calories: 354
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Paola
    June 9, 2024

    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 !!

    Reply

  • Paola
    June 9, 2024

    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.

    Reply

  • Mo
    April 30, 2024

    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

    Reply

    • NatashasKitchen.com
      April 30, 2024

      That’s so great to hear, Mo! Thank you so much for sharing.

      Reply

  • Elizabeth Wytas
    December 31, 2023

    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!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      You’re welcome! Happy New Year!

      Reply

  • Glenda Leinweber
    November 18, 2023

    This is by far the best pancake recipe EVER. Always light and fluffy. I’ve had many compliments when I make these.

    Reply

    • NatashasKitchen.com
      November 18, 2023

      That’s wonderful to hear!

      Reply

  • Ingrid Rinaudo
    September 10, 2023

    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.

    Reply

    • Natasha's Kitchen
      September 10, 2023

      Nice! Thanks for your good comments and review, Ingrid. We’re glad that you liked it!

      Reply

  • Donna
    May 29, 2023

    Hi Natasha, what does sour cream do in this recipe? Can we skip it. There’s no sour cream in the banana pancake. Thanks.

    Reply

    • Natasha's Kitchen
      May 29, 2023

      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.

      Reply

  • Genevieve
    September 13, 2022

    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

    Reply

    • NatashasKitchen.com
      September 13, 2022

      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. 🙂

      Reply

  • Carol Shemley
    March 20, 2022

    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!

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Love it, Carol! Thank you for the amazing review!

      Reply

  • Liz Diehl
    March 4, 2022

    Delicious perfect fluffy blueberry pancakes. Thanks Natasha for all your wonderful recipes.

    Reply

    • Natashas Kitchen
      March 4, 2022

      You’re welcome! I’m so happy you enjoyed it, Liz! Thank you so much for sharing that with me.

      Reply

  • samantha
    February 10, 2022

    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

    Reply

    • Natashas Kitchen
      February 11, 2022

      Hi Samantha, it’s best fresh as the batter will likely lose its volume as it sits.

      Reply

  • Julio Q
    December 15, 2021

    I really love this recipe, i’ve made these pancakes like 4 times its my new fave.

    Reply

    • Natasha's Kitchen
      December 16, 2021

      I’m glad you loved it, Julio!

      Reply

  • Jill
    December 3, 2021

    These are by far the best pancakes I have ever made 🫐. Cannot wait to share these with extended family at Christmas time!

    Reply

    • Natashas Kitchen
      December 3, 2021

      That’s so great! It sounds like you have a new favorite, Jill!

      Reply

      • Jill
        December 25, 2021

        Eating them right now. Family loves loves loves them. Merry Christmas and a happy peaceful New Year 🎄

        Reply

        • Natasha's Kitchen
          December 26, 2021

          Enjoy and great to hear that your family loved this recipe too!

          Reply

  • Paul and Lyly
    November 14, 2021

    Another fantastic recipe perfectly sorted out with easy, precise direction. Thanks yet again, Natasha!

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Thank you for the great review and feedback!

      Reply

  • Sonia Garcia
    March 26, 2021

    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.

    Reply

    • Natashas Kitchen
      March 26, 2021

      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.

      Reply

  • Janet
    March 7, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Janet, I’m glad you loved these pancakes! Thanks for your great review and feedback.

      Reply

  • Marina
    December 29, 2020

    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 🙂

    Reply

    • Natasha's Kitchen
      December 29, 2020

      I’m happy to hear that. Thanks for sharing, Marina!

      Reply

  • Shannon Cottle
    November 28, 2020

    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!

    Reply

    • Natashas Kitchen
      November 28, 2020

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Bev
    November 22, 2020

    Beautiful and absolutely delicious! Definitely a new family favorite!

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hello Bev, thanks for your great comments and feedback. Glad your family loved this!

      Reply

  • Afsana I
    November 15, 2020

    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!!

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Sounds awesome! Thanks for sharing that with, I hope you love all the other recipes that you will try.

      Reply

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