There’s something incredibly comforting about a stack of fluffy pancakes, especially when they’re packed with juicy blueberries and a hint of tanginess from sour cream. This Sour Cream Blueberry Pancakes Recipe transforms your typical breakfast into a delightful treat that everyone will love. The addition of sour cream not only makes these pancakes incredibly moist but also adds a lovely depth of flavor that keeps you coming back for more. Perfect for lazy weekend mornings or a special brunch, these pancakes are sure to impress!

Why It’s Crowd-Pleasing

These pancakes are a breakfast classic that appeals to both kids and adults alike. The combination of sour cream and blueberries creates a perfect balance of flavors—sweet, tangy, and rich. Plus, they are incredibly easy to whip up, making them a great choice for family gatherings or weekend brunches with friends. With their fluffy texture and deliciously satisfying taste, these pancakes are bound to be a hit at your breakfast table!

Ingredient List

1 cup milk, at room temperature
3/4 cup sour cream
2 large eggs
4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Oil or butter for sautéing
1 cup of blueberries + more for topping

Cook’s Kit

Mixing bowls – for combining wet and dry ingredients.
Whisk – to ensure everything is mixed smoothly.
Spatula – for flipping those pancakes with ease.
Non-stick skillet or griddle – for perfect cooking without sticking.
Measuring cups and spoons – for precise ingredient measurements.
Cooling rack – to keep pancakes warm and prevent sogginess.

How to Prepare Sour Cream Blueberry Pancakes Recipe

Step 1: Mix Wet Ingredients

In a large mixing bowl, whisk together the milk, sour cream, eggs, melted butter, and vanilla extract until smooth and well combined.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps in the flour mixture.

Step 3: Combine Wet and Dry Mixtures

Pour the dry ingredients into the bowl with the wet ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. A few lumps are perfectly fine; this will keep your pancakes light and fluffy.

Step 4: Add Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 5: Preheat the Skillet

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter. You’ll know it’s ready when a drop of water sizzles on the surface.

Step 6: Cook the Pancakes

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown.

Step 7: Keep Warm and Serve

Transfer the cooked pancakes to a cooling rack or a plate and keep warm while you cook the remaining batter. Serve with additional blueberries and your favorite syrup.

Make It Your Way

Try swapping the blueberries for other fruits like raspberries or chopped strawberries.
For a chocolate twist, add chocolate chips to the batter.
Experiment with flavored extracts like almond or coconut for a unique taste.
Make them gluten-free by using a 1:1 gluten-free flour blend.

Watch Outs & How to Fix

Here are a few common pitfalls and how to avoid them:

If your pancakes are dense, you may have overmixed the batter. Remember, a few lumps are okay!
For pancakes that are too dry, ensure you measure your flour correctly; too much flour can lead to dryness.
If pancakes are burning, reduce the heat slightly and allow for a longer cooking time.
To prevent sticking, make sure your skillet is well-greased before pouring the batter.

Prep Ahead & Store

These pancakes can be prepped ahead for busy mornings:

The batter can be made the night before and stored in the refrigerator. Give it a gentle stir before cooking.
Cooked pancakes can be frozen. Just layer them between parchment paper and place them in an airtight container. Reheat in the toaster or microwave when ready to serve.
Leftover pancakes can be refrigerated for up to 2 days. Reheat in the microwave or on the stovetop.

Common Qs About Sour Cream Blueberry Pancakes Recipe

Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just make sure to add them directly from the freezer to the batter without thawing to prevent them from bleeding into the batter.

Can I substitute sour cream with yogurt?

Absolutely! Plain yogurt can be used in place of sour cream for a similar texture and taste.

How do I know when the pancakes are done cooking?

Look for bubbles forming on the surface and a slightly dry edge. When flipped, they should be golden brown on both sides.

What can I serve with these pancakes?

These pancakes pair wonderfully with maple syrup, fresh fruit, or a dollop of whipped cream for an extra special touch!

What to Make After This

Banana Bread – A moist and delicious classic.
Classic French Toast – Another breakfast favorite that’s easy to make.
Easy Vegan Waffles – A delightful twist for those who prefer vegan options.

Save & Share

If you loved this Sour Cream Blueberry Pancakes Recipe, be sure to save it and share it with your friends and family! Breakfast is always better when shared, and these pancakes are perfect for any occasion. Happy cooking, and enjoy every scrumptious bite!