Blueberry Sour Cream Pancakes Recipe

Fluffy, tender blueberry pancakes bursting with juicy blueberries and a tangy sour cream twist! These easy-to-make pancakes are perfect for a weekend brunch or a cozy weeknight breakfast. Get ready for a taste of pure deliciousness!

Prep Time 15 mins
Cook Time 30 mins
Calories 184.4 kcal
Protein 10g
Rating 4.5 (4 Reviews)
Blueberry Sour Cream Pancakes 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Sour Cream Pancakes

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How to Make Blueberry Sour Cream Pancakes

  1. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, ½ cup packed light brown sugar, 1 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon.
  2. In a separate bowl, whisk together 1 large egg, 1 cup sour cream, and 1 cup milk.
  3. Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
  4. Fold in 1 ½ cups fresh or frozen blueberries.
  5. Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
  7. Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of powdered sugar.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

14g

Fat

23g

Carbs

7g