Blueberry Sour Cream Pancakes

Total Time
15mins
Prep
10 mins
Cook
5 mins

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.

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Ingredients

Nutrition

Directions

  1. Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
  2. 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.
  3. VARIATIONS:.
  4. Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
  5. Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
Most Helpful

5 5

Great pancakes! Light and moist and the sour cream gives a rich taste. Thanks for sharing the recipe!

5 5

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

2 5

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.