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Blueberry Sour Cream Pancakes Recipe

Blueberry Sour Cream Pancakes Recipe photo by Taste of Home

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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

Blueberry Sour Cream Pancakes

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Reviewed on Apr. 20, 2013 by paulajhokkanen

My 14 yr old and I made this recipe this morning. However we only have 1 cup each of blueberries and blackberries and we decided to save the fruit for the topping instead of putting the fruit into the pancake mix. Needless to say the pancakes were so yummy even with just using the fruit as a topping. My son who could NOT believe that he would ever eat a pancake with sour cream in it was over the moon for these pancakes. My boyfriend REALLY liked them alot as well. 5 stars all the way! Enjoy!!!!!

Reviewed on Mar. 16, 2013 by cebray

My family and I LOVE this recipe! I use Vanilla greek yougurt or sour cream. I also use 1 cup heavy whipping cream and 1/2 cup vanilla almond milk sometimes. Versatile recipe!! If your syrup is too runny then just mix some more cornstarch with cold water and add to the syrup to thicken it. Wonderful recipe:)

Reviewed on Feb. 16, 2013 by elshtobito

My family and I think these are the best pancakes we've ever made at home. We don't make the blueberry sauce, just add the fresh berries right into the batter when cooking, and I've also used plain yogurt in place of the sour cream numerous times and it was just as good if not better.

Reviewed on Feb. 16, 2013 by klarson4603

this is a fabulous recipe that i make over and over again for my family

Reviewed on Feb. 16, 2013 by klarson4603

this is a fabulous recipe that i make over and over again for my family.

Reviewed on Feb. 10, 2013 by pamdevone

I liked these pancakes, they had a strong blueberry flavor.

Reviewed on Oct. 07, 2012 by momof29

#1 pancake recipe EVER!!

Reviewed on Jun. 24, 2012 by micheleclow

My husband and daughter don't really care for blueberries, but they loved these pancakes along with the rest of the family. They were quick and easy and absolutely delicious. I wish I could have made the syrup too, but I didn't have enough blueberries.

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.