Show Subscription Form




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

Blueberry Sour Cream Pancakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 5min./batch
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 5min./batch
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Blueberry Sour Cream Pancakes in Taste of Home June/July 1996, p27

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.

Reviews for Blueberry Sour Cream Pancakes

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (52)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 30, 2014

I thought I had reviewed these, they are the best pancakes ever! I used cake flour instead of all purpose, my daughter and I are chocolate lovers, so I used mini chocolate chips in place of blueberries, with maple syrup on top (I love spreading a thin layer of peanut butter on mine, a family tradition!), these are like dessert not breakfast! I had some left over, (usually double it), froze them in ziploc bags, used them to make peanut butter sandwich's for my daughter's lunch at school, delish! Thanks Paula!

MY REVIEW
Reviewed May. 10, 2014

One of my top favorite pancake recipes! I make it often for my husband and daughters! We all love it! I serve leftovers spread with butter and topped with sugar and a sprinkle of cinnamon. Yummy!

MY REVIEW
Reviewed Apr. 23, 2014

Yummy!! My kids love this recipe :)

MY REVIEW
Reviewed Jan. 3, 2014

My husband and I were talking about pancakes yesterday and he commented that his favorite ones to eat had sour cream in the batter. I had not ever made them like that so I thought I would look for a recipe on-line and Taste of Home once again comes to the recue with a wonderful tasting and looking pancake. We will make these again. Thanks!

MY REVIEW
Reviewed Dec. 14, 2013

Delicious!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT