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!

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!

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!

Hi all!

Greetings from…well, we’re somewhere in between Spain and France, so greetings from somewhere in the Mediterranean!

We have successfully boarded our cruise of 18 decks, 6,680 passengers, as well as a 2,200-person crew.

Our next stop is Marseille where we are on the hunt for the best bouillabaisse.

But before we head out to our excursion, you guys seriously need this pancake recipe.

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!

I mean, this is one of the main reasons I’m already homesick.

Because of these fluffy, melt-in-your-mouth pancakes studded with so many juicy blueberries. The sour cream truly brings these pancakes to LIFE.

That and Butters’ terrible breath every time we cuddle together.

The two cornerstones of my life at home, guys.

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!

15 minutes15 minutes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 3/4 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
  • 1/4 cup maple syrup

Directions:

  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  2. 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.
  3. Lightly coat a griddle or nonstick skillet with cold butter.
  4. 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.
  5. Serve immediately with maple syrup.

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