Breakfast & Brunchcookingclassy5.0
Blueberry Pancakes {with Sour Cream}
One of my all time favorite pancake recipes! You get perfectly tender, fluffy pancakes dotted with lots of fresh sweet blueberries. The sour cream adds great flavor, moisture and richness. A must try breakfast recipe!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- griddle
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat an electric griddle to 400 degrees F (a non-stick skillet set over medium heat will also work).
2
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt ⏱️ 20 seconds, then create a well in center of mixture.
(283g) all-purpose flour (scoop and level to measure)2 cups(42g) granulated sugar3 Tbspbaking powder2 tsp(8 oz) sour cream1 cup(70g) unsalted butter, (melted, plus more cold butter for griddle)5 Tbsp
3
In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven't already).
(283g) all-purpose flour (scoop and level to measure)2 cups(42g) granulated sugar3 Tbsp(8 oz) sour cream1 cuplarge eggs2(70g) unsalted butter, (melted, plus more cold butter for griddle)5 Tbsp
4
Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times.
5
Butter griddle, then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown.
6
Repeat with remaining batter. Serve immediately with maple syrup.
Nutrition Facts
serving Size
1 g
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