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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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Blueberry Sour Cream Pancakes

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Reviewed on Nov. 22, 2009 by karlyoh

My family will not eat blueberries so I omitted them from this recipe with great results. The pancakes were still very fluffy and flavorful. This recipe is a keeper!

Reviewed on Aug. 19, 2009 by katierave

I'm a little confused...is the first part of the directions for making the topping? If so, what amount of blueberries go into this? Apparently not all of them, because at the end of the second paragraph of the directions, you're told to "fold in blueberries"...are you folding in what you made in the first paragraph, or folding in just the berries? And if you are folding in what you made in paragraph one, what are you using for the topping at the end?? Maybe you're folding in the topping but saving SOME of it to use as topping??? Anyone know? (Sorry for the long, confusing question!)

Reviewed on Jun. 21, 2009 by Lucajb

my blueberries were so plump that my batter could not properly cook once I flipped the pancakes over. The pancakes just were not very fluffy. Sadly, they were not a hit with the family.

Reviewed on Jun. 20, 2008 by CandyJane

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