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Blueberry Sour Cream Pancakes Recipe

Blueberry Sour Cream Pancakes Recipe

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 YIELD:10 servings


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 4 cups fresh or frozen blueberries
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large 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


  • 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.

Nutritional 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.

Reviews for Blueberry Sour Cream Pancakes

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Reviewed Oct. 8, 2017

"We have made this recipe many, many times. It is an absolute favorite. The combination of ingredients turns into the perfect moist and flavorful pancake. The syrup adds just the right amount of flavor without tasting too sweet or starchy. The only minor complaint might be the pancakes are more flat than fluffy, but overall, this recipe is the best."

Reviewed Aug. 23, 2015

"This is my first attempt to make blueberry pancakes because I was trying to find ways to finish up some leftover weeks old blueberries in the fridge. These pancakes are outstanding: the taste and the presentation! For my picky toddlers, I did not use the blueberry sauce but dust their pancakes with powdered sugar with faces. They finished it with no fuss (scored!). Husband loves it too."

Reviewed Aug. 10, 2015

"These pancakes were absolutely fantastic. I would not change a thing, my family loved them. I will experiment with different fruits in the future. I try to use whatever is in season."

Reviewed Jul. 22, 2015

"Ok, I've been cooking for 52 years and am considered a pretty good cook in our circle of family and friends but I have to admit my homemade pancakes don't hold a candle next to these. I didn't make the blueberry syrup this time because I only had enough blueberries to make the pancakes this time but will try the syrup later on too. I hate it when people alter a recipe so much it's hardly the same recipe then give a review on the listed recipe. It's just not fair to the submitter and I always try to follow the recipe as written at least the first time before I start tweaking it to suit our tastes. I followed this recipe for the pancakes to a T and found it to be the best tasting pancakes I've personally ever made. The batter is a little thinner then what I'm used to but I can honestly say I wouldn't change a thing they were that good! I also love the fact that it's so versatile and I can hardly wait to try other fruits in it. You could put pretty much any fruit or combination of fruits in it as well as chocolate chips or just have them plain and I'm confidant they would all be equally great! We just used a little bit of maple syrup on ours but I think even a little butter and powdered sugar would also be good on them. You can bet this pancake will be a regular in our household from now on. Thanks for posting such a great tasting, fluffy, tender pancake recipe. I think you could also add extra fruit on top with a dollop of whipped cream and have a wonderful dessert as well."

Reviewed Apr. 2, 2015

"I have been looking for a blueberry pancake recipe for quite some time and this one is perfect. The pancake were so good that I did not have to make the blueberry topping. Delicious! !!"

Reviewed Feb. 14, 2015

"I tried these pancakes because I had some sour cream I wanted to use. They were absolutely delicious! I substituted a 1/4 cup quinoa and flax uncooked hot cereal for an equal amount of the flour. I also added about a tablespoon of raw wheat germ. . The texture was light -the taste very flavorful!"

Reviewed Jul. 26, 2014

"This is THE best blueberry pancake recipe I have EVER had. My daughter in law is here from China, and doesn't like super sweet breakfasts, will try this on her tomorrow with maybe a little lemon zest in the topping?. will let you know?."

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!"

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!"

Reviewed Apr. 23, 2014

"Yummy!! My kids love this recipe :)"

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