Looking for the perfect fluffy pancakes with a burst of fruity flavor? These Blueberry Sour Cream Pancakes are the ultimate breakfast treat, combining the tart sweetness of blueberries with the creamy richness of sour cream for a stack of pancakes that’s soft, light, and delicious. 🫐🥞
These pancakes are light, fluffy, and filled with juicy blueberries that burst with every bite. The addition of sour cream makes them extra tender and adds a subtle tang that complements the sweetness of the blueberries. Whether you’re making breakfast for a special occasion or simply enjoying a leisurely weekend morning, these pancakes are sure to be a hit.
Why You’ll Love These Blueberry Sour Cream Pancakes
These pancakes are not only quick and easy to make but also incredibly flavorful. The sour cream adds a richness that elevates the pancakes, making them super soft and tender. The blueberries bring a natural sweetness and tartness, creating a perfect balance of flavors in every bite. Plus, they’re versatile—you can serve them with your favorite toppings like maple syrup, whipped cream, or extra blueberries.
Main Ingredients for Blueberry Sour Cream Pancakes
Each ingredient in this recipe works together to create light, fluffy pancakes with bursts of sweet, juicy blueberries:
- All-Purpose Flour (1 ½ cups): Provides structure and fluffiness to the pancakes.
- You can substitute with whole wheat flour for a heartier version, but it will change the texture slightly.
- Baking Powder (1 tablespoon): Helps the pancakes rise and become light and fluffy.
- Sugar (2 tablespoons): Adds a touch of sweetness to the batter.
- Salt (½ teaspoon): Enhances the flavor and balances the sweetness.
- Sour Cream (¾ cup): Adds richness and tenderness to the pancakes, giving them a soft, moist texture.
- You can substitute with Greek yogurt if you prefer.
- Milk (½ cup): Thins out the batter to the right consistency.
- Any type of milk will work, including plant-based options like almond or oat milk.
- Eggs (2 large): Provides structure and helps the pancakes rise.
- Vanilla Extract (1 teaspoon): Adds a hint of sweetness and depth of flavor.
- Fresh Blueberries (1 cup): The star of the show! Bursting with natural sweetness, they add flavor and texture to the pancakes.
- You can use frozen blueberries, but be sure to thaw and drain them first.
Benefits of Ingredients
- Blueberries are packed with antioxidants, vitamins, and fiber, making these pancakes not only delicious but also nutritious.
- Sour cream adds a rich, tangy flavor while making the pancakes extra tender and fluffy.
How to Make Blueberry Sour Cream Pancakes: Step-by-Step Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, milk, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter, as this can make the pancakes tough.
- Fold in the Blueberries: Gently fold the blueberries into the batter, being careful not to crush them. The batter should be thick but pourable.
- If using frozen blueberries, pat them dry before adding to the batter to prevent the pancakes from becoming too watery.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes hot, topped with your favorite syrup, extra blueberries, or a dollop of whipped cream. These pancakes are best enjoyed fresh but can also be stored in the fridge for up to 2 days or frozen for later.
Tips for Perfect Blueberry Sour Cream Pancakes
- Don’t Overmix: Stir the batter just until the dry ingredients are combined with the wet. Overmixing can lead to dense, tough pancakes.
- Use Fresh Blueberries: For the best flavor and texture, fresh blueberries are ideal. If using frozen blueberries, be sure to thaw and drain them before adding to the batter.
- Keep the Pancakes Warm: If making a large batch, keep the cooked pancakes warm in a 200°F (95°C) oven until ready to serve.
Frequently Asked Questions About Blueberry Sour Cream Pancakes
Can I make these pancakes gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or another binding agent for the best results.
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just be sure to thaw and drain them before adding to the batter to avoid excess moisture.
Can I make the batter ahead of time?
You can prepare the dry and wet ingredients separately the night before and combine them just before cooking. However, it’s best not to mix the batter too far in advance, as the baking powder will lose its effectiveness over time.
What can I serve with these pancakes?
These pancakes are delicious on their own, but you can serve them with maple syrup, whipped cream, or even a drizzle of lemon curd for a burst of citrusy flavor.
How do I store leftovers?
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in the microwave or in a toaster oven. You can also freeze them for up to 3 months.
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