Blueberry Sour Cream Pancakes Recipe

Blueberry Sour Cream Pancakes Recipe

How To Make Blueberry Sour Cream Pancakes

Sour cream pancakes are perfectly moist on the outside & bursting with fresh blueberries on the inside, for a great breakfast that’s exploding with flavors.

Preparation: 20 minutes
Cooking: 5 minutes
Total: 25 minutes



  • 2cupsall purpose flour
  • ¼cupsugar
  • 4tspbaking powder
  • ½tspsalt
  • 2eggs,lightly beaten
  • cups2% milk
  • 1cupsour cream
  • ½cupbutter,melted
  • 1cupblueberries,fresh or frozen

For Blueberry Topping:

  • ½cupsugar
  • 2tbspcornstarch
  • 1cupcold water
  • 4cupsblueberries,fresh or frozen


  1. In a large saucepan, combine the sugar and cornstarch. Stir in the water until smooth. Add the blueberries.

  2. On medium heat, bring the mixture to a boil and continue to stir for about 2 to 4 minutes until the mixture has thickened. Remove from the heat, and cover with foil to keep warm.

  3. In a large bowl combine the flour, sugar, baking powder and salt.

  4. In a small bowl, combine the eggs, milk, sour cream, and butter. Stir into the dry ingredients until it is just moistened. Fold in the blueberries.

  5. On a greased griddle over medium low heat, add ¼ cup of the batter to the center. When small bubbles appear at the surface, flip the pancake and cook the other side until golden brown.

  6. Serve with blueberry topping


  • Calories: 236.42kcal
  • Fat: 10.52g
  • Saturated Fat: 6.18g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 2.75g
  • Polyunsaturated Fat: 0.63g
  • Carbohydrates: 32.79g
  • Fiber: 1.65g
  • Sugar: 16.64g
  • Protein: 4.00g
  • Cholesterol: 47.52mg
  • Sodium: 203.64mg
  • Calcium: 147.61mg
  • Potassium: 121.64mg
  • Iron: 1.19mg
  • Vitamin A: 102.82µg
  • Vitamin C: 4.97mg
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