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Blueberry Sour Cream Pancakes

When our family of 10 goes blueberry picking, we have a bounty of berries 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
    about 20 pancakes (3-1/2 cups topping)

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 large eggs, room temperature, lightly beaten
  • 1-1/2 cups 2% milk
  • 1 cup 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 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
2 pancakes with 1/3 cup topping: 332 calories, 13g fat (8g saturated fat), 79mg cholesterol, 387mg sodium, 48g carbohydrate (26g sugars, 3g fiber), 6g protein.

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