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
Scale
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.
