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.
Serves:
Ingredients
- 2cupsall purpose flour
- ¼cupsugar
- 4tspbaking powder
- ½tspsalt
- 2eggs,lightly beaten
- 1½cups2% milk
- 1cupsour cream
- ½cupbutter,melted
- 1cupblueberries,fresh or frozen
For Blueberry Topping:
- ½cupsugar
- 2tbspcornstarch
- 1cupcold water
- 4cupsblueberries,fresh or frozen
Instructions
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In a large saucepan, combine the sugar and cornstarch. Stir in the water until smooth. Add the blueberries.
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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.
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In a large bowl combine the flour, sugar, baking powder and salt.
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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.
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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.
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Serve with blueberry topping
Nutrition
- 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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