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Blueberry Sour Cream Pancakes

Total Time

Prep: 20 min. Cook: 5min./batch

Makes

about 20 pancakes (3-1/2 cups topping)

When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. —Paula Hadley, Somerville, Louisiana
Blueberry Sour Cream Pancakes Recipe photo by Taste of Home

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 4 cups fresh or frozen blueberries
  • PANCAKES:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 1-1/2 cups 2% milk
  • 1 cup sour cream
  • 1/3 cup butter, melted
  • 1 cup fresh or frozen blueberries

Directions

  1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
  2. For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
  3. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

2 pancakes with 1/3 cup topping: 332 calories, 13g fat (8g saturated fat), 79mg cholesterol, 387mg sodium, 48g carbohydrate (26g sugars, 3g fiber), 6g protein.

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