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–+ servings

Blueberry Sour Cream Pancakes

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Light, fluffy, melt-in-your-mouth buttery pancakes with juicy blueberries. Restaurant-quality right at home!
5 stars (15 ratings)

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.