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Sour Cream Blueberry Pancakes Recipe

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.

Read more posts by Natasha

4.99 from 72 votes (26 ratings without comment)

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Recipe Rating




Comments

  • Mary
    October 25, 2020

    Hi Natasha,

    I want to try it tomorrow morning, but I have no baking soda on hand now. Can I use baking powder only?

    Reply

    • Natasha's Kitchen
      October 26, 2020

      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.

      Reply

  • Susan
    October 17, 2020

    Don’t look further for a fluffy pancake. This is it.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Love it! Thank you for your nice comments and recommendation, Susan.

      Reply

  • Veronica
    August 30, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Hi Veronica, so good to know that the ingredients that you mentioned worked great with this recipe. Thanks for sharing that with us!

      Reply

  • Ann Hoffmann
    August 8, 2020

    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!!!

    Reply

    • Natashas Kitchen
      August 8, 2020

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

      Reply

  • R
    July 9, 2020

    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.

    Reply

    • Natasha's Kitchen
      July 9, 2020

      You’re welcome and thanks for sharing that with us!

      Reply

  • Karen
    June 21, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      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.

      Reply

  • Donna
    May 12, 2020

    To make it into waffle mix use

    2 1/2 times more sugar
    Double the amt. of fat

    Reply

    • Natashas Kitchen
      May 12, 2020

      Thank you for sharing that Donna.

      Reply

  • Natalia
    April 30, 2020

    Perfect! Thank you so much!! I substituted one cup of white flour for whole wheat and they were so delicious still!

    Reply

    • Natashas Kitchen
      April 30, 2020

      I’m so glad you enjoyed it!

      Reply

    • Mary Hanna
      May 12, 2020

      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?

      Reply

      • Natashas Kitchen
        May 12, 2020

        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.

        Reply

  • Jess
    February 11, 2020

    Can I use fat free milk in this recipe?

    Reply

    • Natasha's Kitchen
      February 11, 2020

      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.

      Reply

      • Jess
        February 11, 2020

        It worked great! Thank you!

        Reply

        • Natashas Kitchen
          February 11, 2020

          That’s so awesome! Thank you so much for sharing that with me.

          Reply

  • Katie
    February 8, 2020

    Made for the family and it was a hit!

    Reply

    • Natashas Kitchen
      February 8, 2020

      That’s so awesome Katie! Thank you for that great review.

      Reply

  • Lisalia
    February 8, 2020

    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!

    Reply

    • Natashas Kitchen
      February 8, 2020

      That’s just awesome!! Thank you for sharing your wonderful review & for sharing that with me.

      Reply

  • Matt Taylor
    February 8, 2020

    Those look so amazing! Can’t go wrong with blueberry pancakes ever!

    Reply

    • Natashas Kitchen
      February 8, 2020

      I hope you try this recipe soon, Matt! Thank you for that wonderful review.

      Reply

    • Diana
      April 10, 2020

      This recipe is amazing. I swapped milk for almond milk, sugar for honey and used Greek yogurt. Pancakes came out so fluffy and tasty 😍

      Reply

      • Natasha's Kitchen
        April 10, 2020

        Nice to know that Diana. Thank you for sharing that with us!

        Reply

  • Izzy
    November 17, 2019

    Hi, can you use frozen blueberries inside the dough?

    Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Izzy, I haven’t tested that but one of our readers wrote in that they used frozen blueberries with great results.

      Reply

  • Kia Manolova
    July 20, 2019

    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:)

    Reply

    • Natashas Kitchen
      July 20, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Kia. I’m all smiles!

      Reply

  • Vicky
    June 20, 2019

    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!

    Reply

    • Natashas Kitchen
      June 21, 2019

      Thank you for sharing that awesome review with me Vicky!

      Reply

  • Sherrill
    January 23, 2019

    Please, a great eggless pancake recipe, for a granddaughter with a severe egg allergy!

    Reply

    • Natashas Kitchen
      January 24, 2019

      Hi Sherrill! Have you tried omitting the eggs and substituting them apple sauce? It may need some baking powder also!

      Reply

  • Heather
    December 5, 2018

    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!

    Reply

    • Natashas Kitchen
      December 5, 2018

      Hi Heather!! That’s so great! It sounds like you have a favorite!

      Reply

  • Tatiana
    October 20, 2018

    Excellent flavor! Very fluffy, tender and simply delicious! Thank you, Natasha , for another fantastic recipe! Even my picky husband approved

    Reply

    • Natashas Kitchen
      October 20, 2018

      Hi Tatiana! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Angie Chop
    September 11, 2018

    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!

    Reply

    • Natashas Kitchen
      September 11, 2018

      Thank you so much for sharing that with me Angie! I love that this worked for everyone, kiddos included!

      Reply

  • Anya
    August 9, 2018

    Hi can i use this recipe for waffles?

    Reply

    • Natashas Kitchen
      August 9, 2018

      Hi Anya! I haven’t tried that but I think it can be done. Some adjustments will have to be made to the batter.

      Reply

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