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Blueberry Sour Cream Pancakes

 Blueberry Sour Cream Pancakes
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
10 ServingsPrep: 20 min. Cook: 5min./batch

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 Eggland's Best 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

2 of 2

Blueberry Sour Cream Pancakes (continued)

Directions (continued)

  • 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).
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.