Sour Cream Blueberry Pancakes Recipe
These sour cream pancakes are fluffy and bursting with blueberry goodness. They make for a really quick and easy breakfast (on the table in less than 30 minutes!) The pancakes also re-heat really well; pop 'em in the toaster and they're just as delicious as the morning you made them!
Serving: 6 (20-24 pancakes)
Ingredients
1 cup milk, room temp
¾ cup sour cream
2 large eggs
4 Tbsp unsalted butter, melted
½ tsp pure vanilla extract
2 cups all-purpose flour
3 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
Oil or butter to saute
1 cup of blueberries + more for topping
Instructions
How to Make Sour Cream Pancakes:
In a medium bowl, whisk together dry ingredients (2 cups flour, 3 Tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt) .
In a separate large bowl, whisk together wet ingredients (1 cup milk, ¾ cup sour cream, 2 large eggs, 4 Tbsp melted butter). 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 disbursed.
Heat a large non-stick pan over medium heat and add butter or oil. Once it's hot, you can use either an ice cream scoop or heaping tablespoon to add the batter to the pan. Saute 2 minutes per side or until golden brown on each side and fluffy. If they brown too quickly, reduce the heat. Transfer to a serving platter when done and serve warm with real maple syrup and plenty of blueberries and bananas if you like.
Notes
* I loved the lighter flavor of extra light olive oil to saute. *Let them cool down a little before serving. The blueberry juice can get very hot (the corner of my mouth took a hit as I chomped on one right out of the pan).
