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Blueberry Sour Cream Pancakes Recipe

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When our family of 10 goes blueberry picking, we have a bounty of blueberries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana

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Blueberry Sour Cream Pancakes Recipe

Prep: 20 min. Cook: 5min./batch

Yield: 10 Servings

20 5 25

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1-1/2 cups 2% milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Directions

In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 2 pancakes with 1/3 cup topping equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Blueberry Sour Cream Pancakes in Taste of Home June/July 1996, p27

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Reviews for Blueberry Sour Cream Pancakes (8)

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Blueberry Sour Cream Pancakes

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Reviewed on Feb. 22, 2012 by 6foreverpaws

I just made the pancakes and they were wonderful. I freeze the leftovers and they taste like I just made them fresh. These have been added to my cookbook.

Reviewed on Feb. 18, 2012 by Katielabonte

The pancake mix was good. I didn't like the blueberry sauce. It was running and didn't taste good. This recipe is not for me.

Reviewed on Jan. 07, 2012 by Laura Volz

Used yogert instead of sour cream and they turned out very well. Really like the blueberry syrup.

Reviewed on Jan. 01, 2012 by time2cook

Very good. Was too lazy to make the blueberry topping, so just used syrup. Slowly working my to eating more whole wheat so did a ratio of 3 parts white flour and 1 part whole wheat.

Reviewed on Aug. 17, 2011 by yankeesfan42

These are the best pancakes. I used one cup wheat flour and fat free sour cream and it came out great.

Reviewed on Jul. 23, 2011 by FeeS

I made this recipe with plain pancakes (no fruit in the batter), with a strawberry-banana sauce rather than a blueberry one. I also added a little vanilla to the batter. They were AMAZING, probably some of the best pancakes I've ever had. Thanks for sharing!

Reviewed on Jun. 05, 2011 by shopping 1

My favorite pancake recipe!!

Reviewed on Jun. 04, 2011 by Poll_M

I have tried a few 'from scratch' pancake recipes lately, and this is by far the best of them all! It's easy to follow and it's easy to eat!! Fantastic recipe!