Blueberry Sour Cream Pancakes

The most amazing light, fluffy, melt-in-your-mouth pancakes! It’s restaurant-quality pancakes right at home! They’re so buttery, studded with the juiciest blueberries. Just try stopping at one stack of pancakes!

why i love this recipe

• Restaurant-quality pancakes. No fuss, no muss here! You can make restaurant-quality, fluffy, melt-in-your-mouth pancakes right at home with a short ingredient list using pantry staples and 1 secret ingredient (sour cream!).
• Versatile, flexible recipe. These pancakes can easily be adapted to what you have on hand – swapping out the blueberries (fresh or frozen) for different berries or chocolate chips for a more decadent breakfast, or adding some lemon zest or orange zest for a citrus burst of flavor.
• Freezer-friendly. Pancakes freeze and reheat very well in the microwave or oven, and can be kept up to 2 months for quick and easy breakfasts to have on hand during the busy weeks ahead.

why add sour cream to pancakes

A simple ingredient like sour cream can really take your pancakes to the next level due to their acidity and fat content, making them more tender, fluffy, moist and so flavorful with just the right amount of tang.

how to make restaurant-quality blueberry pancakes

1. Combine your dry and wet ingredients in separate bowls
2. Add the wet ingredients to the dry, stirring just until moist and working carefully not to overwork the batter
3. Coat the griddle and add the batter + mix-ins (ex. blueberries), working in batches if needed
4. Wait for the bubbles to flip, flipping once
5. Keep the pancakes warm in a low oven at 200°F or serve immediately

tips and tricks for success

• Avoid overworking the batter. Stir the batter just until combined – overmixing the batter can lead to tough, chewy pancakes.
• Use a griddle or nonstick skillet. Both options will prevent the pancakes from sticking, although a griddle is generally preferred for its large cooking surface, suitable to make large batches of pancakes at once.
• Wait for bubbles. Pancakes should be flipped when the bubbles form on top and start popping, and the edges start to set. This will ensure that the pancakes do not fall apart during the flip.
• Smaller pancakes are easier to flip. Pancakes can be made as big or as small as you prefer, but the smaller ones (about 1/4 cup batter) will be much easier to flip and quicker to cook through.
• Wipe down the pan between batches. Use a paper towel or damp cloth to wipe down the pan – this will prevent burning and ensure even cooking.
• Keep warm. Keep the pancakes warm in a low oven at 200°F on a cooling rack on a baking sheet in a single layer until ready to serve. Stacking the pancakes can lead to soggy pancakes. If you plan to keep them in the oven longer than 20 minutes, cover with aluminum foil to prevent them from drying out.
• Freeze as needed. Pancakes freeze very well (flash-freezing first), perfect for quick breakfasts on-the-go (or dinners!).

Blueberry Sour Cream Pancakes

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Light, fluffy, melt-in-your-mouth buttery pancakes with juicy blueberries. Restaurant-quality right at home!

5 stars (15 ratings)

Print Recipe Pin Recipe Leave a Review

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ tablespoons sugar
• 2 ¼ teaspoons baking powder
• ¾ teaspoons baking soda
• ¾ teaspoon kosher salt
• 1 cup whole milk
• 1 cup sour cream
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons unsalted butter, cold
• 1 cup fresh blueberries
• ¼ cup maple syrup

Instructions

• Preheat oven to 200 degrees F. Place a cooling rack on a baking sheet; set aside.
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In a large glass measuring cup or another bowl, whisk together milk, sour cream, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Lightly coat a griddle or nonstick skillet with cold butter.
• Working in batches, scoop 1/4 cup batter for each pancake and sprinkle with blueberries. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
• Place into oven in a single layer onto the prepared baking sheet and keep warm; if desired.
• Serve warm with maple syrup.

Video

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook Share by Email