Blueberry Sour Cream Pancakes
Light, fluffy, melt-in-your-mouth blueberry pancakes with a secret ingredient: sour cream! Best restaurant-quality pancakes right at home.
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
Equipment
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.
