If you are on the hunt for a pancake recipe that delivers fluffy texture, a burst of fresh blueberries, and a rich tangy undertone, then you are going to adore this Sour Cream Blueberry Pancakes Recipe. It’s a delightful twist on the classic breakfast favorite, combining the creamy sour cream with sweet blueberries for pancakes that are tender, flavorful, and irresistibly moist. Whether it’s a leisurely weekend brunch or a special occasion, these pancakes bring joy to the table with every bite.
Ingredients You’ll Need
Gathering simple but carefully chosen ingredients is the key to nailing these delicious pancakes. Each component plays a crucial role, from creating the batter’s rich texture to enhancing the vibrant blueberry flavor and achieving that perfect golden crust.
- 1 cup milk (room temp): Helps create a smooth batter and light crumb.
- 3/4 cup sour cream: Adds moisture and a tangy richness that elevates the pancakes beyond ordinary.
- 2 large eggs: Provide structure and bind the ingredients together.
- 4 Tbsp unsalted butter (melted): Infuses a subtle buttery flavor and keeps the pancakes tender.
- 1/2 tsp pure vanilla extract: Enhances sweetness and complements the blueberries perfectly.
- 2 cups all-purpose flour: The foundation for the pancakes’ body and fluffiness.
- 3 Tbsp granulated sugar: A touch of sweetness that balances the sour cream’s tang.
- 2 tsp baking powder: Helps the pancakes rise and become wonderfully fluffy.
- 1 tsp baking soda: Works with sour cream to create superb lightness.
- 1/2 tsp salt: Brings out all the flavors without overpowering.
- Oil or butter to sauté: Essential for a golden, crispy outside.
- 1 cup blueberries + more for topping: The star ingredient that bursts with juicy sweetness in every bite.
How to Make Sour Cream Blueberry Pancakes Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together your dry ingredients in a medium bowl: the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Combining these first ensures your rising agents and seasonings are evenly distributed, giving your pancakes a consistent rise and flavor.
Step 2: Whisk the Wet Ingredients
In a separate, larger bowl, whisk the milk, creamy sour cream, eggs, melted butter, and vanilla extract until smooth and fully incorporated. This blend adds moisture and richness that makes these pancakes stand out.
Step 3: Combine Wet and Dry
Pour your dry ingredients over the wet mixture, and gently fold the batter just until it’s smooth — no large lumps of flour should remain. The batter should be thick but pourable. Carefully fold in the fresh blueberries, making sure they are evenly dispersed without smashing them.
Step 4: Cook the Pancakes
Heat a non-stick pan over medium heat and add a little butter or oil. Once the pan is hot, drop batter using an ice cream scoop or spoon to form pancakes. Cook for about 2 minutes on each side, until golden and fluffy. Adjust the heat if they seem to be browning too fast before the inside cooks through. Transfer cooked pancakes to a plate and keep warm while you finish the batch.
How to Serve Sour Cream Blueberry Pancakes Recipe
Garnishes
The simplicity of these pancakes shines when topped with a pat of melting butter and a drizzle of pure maple syrup. For a fresh twist, add extra blueberries or a sprinkle of powdered sugar. Lemon zest or a dollop of whipped cream also complements the tangy sour cream beautifully.
Side Dishes
Perfect for a brunch spread, pair these pancakes with crispy bacon or sausage to balance the sweet and tangy flavors. Fresh fruit salad or yogurt can add a refreshing contrast, making your meal feel even more special without overpowering the pancakes.
Creative Ways to Present
Stack your pancakes high and thread a long skewer through the center topped with a blueberry and mint leaf for a festive look. Alternatively, serve the pancakes layered with lemon curd or cream cheese frosting between them for an indulgent treat sure to wow guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. This keeps them fresh and ready for a quick breakfast or snack, maintaining texture and flavor with minimal effort.
Freezing
These pancakes freeze beautifully. Allow them to cool completely, then layer with parchment paper in a freezer-safe container or bag. They can be frozen for up to 2 months, which makes them a convenient option for busy mornings.
Reheating
To reheat, pop frozen or refrigerated pancakes in a toaster or warm them up gently in a skillet over low heat. This method helps keep them fluffy and delicious, avoiding the rubbery texture microwaving can sometimes cause.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Just be sure to thaw and drain them well before folding into the batter to prevent the pancakes from becoming too soggy or discolored.
Why sour cream? Can I substitute it?
Sour cream adds moisture and a distinct tang that balances the sweetness and helps create a tender crumb. You could try substituting with Greek yogurt, but the flavor will be slightly different and potentially less rich.
What can I use if I don’t have baking soda?
Baking soda works with sour cream’s acidity to give lift. If you don’t have it, increase the baking powder by about a teaspoon, though the pancakes may be a bit less fluffy.
Can I make the batter ahead of time?
It’s best to mix and cook the batter fresh because baking powder and soda start working immediately. However, you can prepare dry and wet ingredients separately the night before for a quick morning mix-and-cook.
How do I avoid blueberries sinking to the bottom?
Coating blueberries lightly in flour before folding them into the batter helps keep them suspended for even distribution throughout your pancakes.
Final Thoughts
There is something truly magical about the combination of tangy sour cream and sweet blueberries in the world of pancakes, and this Sour Cream Blueberry Pancakes Recipe captures that so perfectly. If you’re looking to elevate your breakfast game with pancakes that are tender, flavorful, and simply bursting with fresh fruit in every bite, this recipe is your new go-to. Trust me, once you try them, you’ll want to make them again and again!
Print
Sour Cream Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (4 pancakes per serving)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously fluffy sour cream blueberry pancakes perfect for a weekend breakfast or brunch. These pancakes combine the tangy richness of sour cream with juicy blueberries, resulting in a moist texture and irresistible flavor.
Ingredients
Wet Ingredients
- 1 cup milk (room temperature)
- 3/4 cup sour cream
- 2 large eggs
- 4 Tbsp unsalted butter (melted)
- 1/2 tsp pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Other
- Oil or butter for sautéing
- 1 cup blueberries + more for topping
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients including flour, sugar, baking powder, baking soda, and salt to ensure an even distribution of leavening agents and seasoning.
- Combine Wet Ingredients and Fold: In a separate large bowl, whisk together the milk, sour cream, eggs, melted butter, and vanilla extract. Pour the dry mixture over the wet ingredients and gently fold until just combined, avoiding overmixing to maintain fluffiness. Fold in the blueberries carefully to disperse them evenly throughout the batter.
- Cook Pancakes: Heat a large non-stick pan over medium heat and add oil or butter. Once hot, use a scoop or spoon to pour batter onto the pan. Cook the pancakes for about 2 minutes on each side until golden brown and fluffy. Adjust heat if pancakes brown too quickly to cook through evenly. Transfer cooked pancakes to a serving platter and keep warm. Serve immediately with additional blueberries or desired toppings.
Notes
- Use room temperature milk to help the batter mix more smoothly.
- Do not overmix the batter; lumps are okay and will result in tender pancakes.
- Adjust cooking heat to prevent burning and ensure pancakes cook evenly.
- Fresh or frozen blueberries can be used, but if frozen, do not thaw them to avoid coloring the batter.
- Serve with maple syrup, honey, or extra sour cream for added flavor.
