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
Hi Natasha,
I want to try it tomorrow morning, but I have no baking soda on hand now. Can I use baking powder only?
Hello Mary, I haven’t tried making this recipe without baking soda to advise. If you do an experiment, please share with us how it goes.
Don’t look further for a fluffy pancake. This is it.
Love it! Thank you for your nice comments and recommendation, Susan.
I just made these today and they turned out great! I used fresh blueberries, Bob’s Red Mill 1-1 Gluten-Free flour and Silk Coconut Milk (from the carton). I’ll definitely be making them again. Thanks for the great recipe!
Hi Veronica, so good to know that the ingredients that you mentioned worked great with this recipe. Thanks for sharing that with us!
Delicious! We are making these from now on here! I used Full Fat Greek yogurt and fresh blueberries. My son even said they were “Awesome!” My dog is begging for some too! She knows what is good. Thank you for sharing these recipe!!!
That is the best when kids love what we moms make. That’s so great!
Fantastic. Fluffy and soft. So flavourful. I halved the recipe and added a 1/4 tsp cinnamon. So so good and quick. This is a keeper. Thanks Natasha! Btw one of my friends is also name Natasha and she also loves to bake and cook.
You’re welcome and thanks for sharing that with us!
Out of this world pancakes. Moist, light and fluffy. My girls helped me make them for Father’s day and they were divine. Bonus: We didn’t have to buy blueberries as we picked them fresh from our garden.
That is awesome! Fresh blueberries are always better than frozen and it’s even great because you have it in your garden. Thanks for giving this recipe great feedback, Karen.
To make it into waffle mix use
2 1/2 times more sugar
Double the amt. of fat
Thank you for sharing that Donna.
Perfect! Thank you so much!! I substituted one cup of white flour for whole wheat and they were so delicious still!
I’m so glad you enjoyed it!
These are AWESOME! Love your videos and recipes. So easy to follow. I appreciate how you repeat the recipe measurements in the instructions. So convenient. Do you think I could store the pancake batter in the fridge for a few days and make them as needed?
Hi Mary, the only pancake batter that I have made ahead is one with yeast as a leavening agent. I would suggest using this batter once it is made since you will have activated the baking soda and I’m not sure it would rise as well if you wait awhile. If you wanted to make it ahead, the best way would be to combine the dry ingredients in 1 bowl and the wet in another and refrigerate wet ingredients covered. Combine the two mixtures just before making the pancakes.
Can I use fat free milk in this recipe?
Hello Jess. That should work too but I haven’t personally tried that so please share with us how you like it if you give it a try.
It worked great! Thank you!
That’s so awesome! Thank you so much for sharing that with me.
Made for the family and it was a hit!
That’s so awesome Katie! Thank you for that great review.
I made these with greek yogurt because I have the flavored greek yogurt cups that my kids decided they didn’t like. BUT I sneaked them into the pancakes and used the blueberry chobani low sugar one. This took these pancakes to the NEXT LEVEL! So so good. Thanks for another awesome recipe!
That’s just awesome!! Thank you for sharing your wonderful review & for sharing that with me.
Those look so amazing! Can’t go wrong with blueberry pancakes ever!
I hope you try this recipe soon, Matt! Thank you for that wonderful review.
This recipe is amazing. I swapped milk for almond milk, sugar for honey and used Greek yogurt. Pancakes came out so fluffy and tasty 😍
Nice to know that Diana. Thank you for sharing that with us!
Hi, can you use frozen blueberries inside the dough?
Hi Izzy, I haven’t tested that but one of our readers wrote in that they used frozen blueberries with great results.
These are absolutely delicious, I have made them more than dozen go times, they have become a routine breakfast for our family. Thank you Natasha:)
Awww that’s the best! Thank you so much for sharing that with me, Kia. I’m all smiles!
These are a favorite in my household! My kids devour these for breakfast before school. Very easy to make, but oh so delicious!! Thank you for a great recipe!
Thank you for sharing that awesome review with me Vicky!
Please, a great eggless pancake recipe, for a granddaughter with a severe egg allergy!
Hi Sherrill! Have you tried omitting the eggs and substituting them apple sauce? It may need some baking powder also!
These are my households favorite pancakes! Natasha posted them a while ago as a Valentine’s Day breakfast and have stuck around in my house ever since! They freeze great and are also good with strawberries!
Hi Heather!! That’s so great! It sounds like you have a favorite!
Excellent flavor! Very fluffy, tender and simply delicious! Thank you, Natasha , for another fantastic recipe! Even my picky husband approved
Hi Tatiana! I’m so happy you enjoyed that. Thank you for sharing that with us!
Made these this morning, yum! I nade a double batch and instead of berries, I added some poppyseeds and then split the mixture in two and added chocolate chips to 1 half. Kids enjoyed the chocolate chip topped with some berries and maple syrup. My husband and I enjoyed them with berries, it’s just sweet enough not to need syrup! Thank you for the delicious breakfast!
Thank you so much for sharing that with me Angie! I love that this worked for everyone, kiddos included!
Hi can i use this recipe for waffles?
Hi Anya! I haven’t tried that but I think it can be done. Some adjustments will have to be made to the batter.