Blueberry Sour Cream Pancakes Recipe

Blueberry Sour Cream Pancakes Recipe Blueberry Sour Cream Pancakes Recipe photo by Taste of Home Rating 5

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 Recipe

Blueberry Sour Cream Pancakes

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(0-17) of 17 reviews

Reviewed on May. 19, 2013 by karlyoh

I love this recipe! My daughter doesn't eat blueberries so I've made the recipe as written but omitted the berries. Wonderfully tender and flavorful!

Today I made pancakes using this recipe as the base. No blueberries, of course, instead I added cooked, chopped bacon. Because the bacon is fatty enough, I also didn't add any butter. Delicious!

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.

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!

 
 

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