Buttermilk Sour Cream Blueberry Pancakes
photo by Linajjac
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3 tablespoons sugar
- 1 egg
- 1 cup buttermilk
- 1⁄4 cup sour cream
- 2 -3 tablespoons melted butter
- 1⁄2 cup blueberries (fresh or semi-defrosted, use no more than 1/2 cup or the pancakes will not have a good texture)
directions
- Generously grease a frypan or griddle.
- In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
- In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
- Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
- Fold in the blueberries.
- Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
- Turn over pancake with a spatula, and continue baking for a couple of minutes.
- Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
- Delicious!
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Reviews
-
I tripled the recipe. I got about 15 or so bigger pancakes. There was only one left. 3 hungry little boys ate them up. I didn’t triple the sugar. Maybe doubled. Anyways. I tasted the last one while I was doing dishes. Really good. But I’m not big on pancakes. The way the kids ate it? I’ll make again. Thanks.
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I made this exactly as written with thawed frozen blueberries. It was absolutely great! The pancakes were plenty sweet without adding any extra sugar. The pancakes are thick, so it helps to spread them out to make sure they cook through. I simply pour the batter onto the griddle then I swirl the spoon to thin out the pancakes.
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