Sour Cream Blueberry Pancakes Recipe

Sour Cream Blueberry Pancakes Recipe

How To Make Sour Cream Blueberry Pancakes

Sour cream makes these blueberry pancakes tender and delicious. They’re also studded with whole berries for a more refreshing and fruity bite!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1cupmilk,room temperature
  • ¾cupsour cream
  • 2large eggs
  • 4tbspunsalted butter,melted
  • ½tsppure vanilla extract
  • 2cupsall purpose flour
  • 3tbspgranulated sugar
  • 2tspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • oil,or butter, to saute
  • 1cupblueberries,plus more for topping


  1. In a medium bowl, whisk together dry ingredients.

  2. In a separate large bowl, whisk together wet ingredients. 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.

  3. Heat a large non-stick pan over medium heat and add butter or oil. Once it’s hot, use either an ice cream scoop or spoon to add the batter to the pan.

  4. 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.

  5. Transfer to a serving platter when done and serve warm with desired toppings.


  • Calories: 96.08kcal
  • Fat: 4.77g
  • Saturated Fat: 2.42g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 1.48g
  • Polyunsaturated Fat: 0.45g
  • Carbohydrates: 11.23g
  • Fiber: 0.43g
  • Sugar: 2.95g
  • Protein: 2.13g
  • Cholesterol: 25.34mg
  • Sodium: 100.64mg
  • Calcium: 52.48mg
  • Potassium: 45.95mg
  • Iron: 0.63mg
  • Vitamin A: 40.37µg
  • Vitamin C: 0.66mg
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