A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well.
- Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
- Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
- Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
- Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
Great pancakes! Light and moist and the sour cream gives a rich taste. Thanks for sharing the recipe!
They had blueberries on sale and I wanted to make some pancakes with them... These pancakes are so tender and delicious and easy to make. I served them with butter and real Vermont maple syrup. In one word, Yummo! I am adding them to my breakfast recipes that I make often. They were perfect! Thank you for sharing with us Diner :) Linda
Something I could make off a Bisquick box...nothing to write home about. Did not meet expectations and was terribly disappointed and proceeded only based on other reviewers. They must have weak taste buds.