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

Serves:

Ingredients

  • 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

Instructions

  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

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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