Ingredients for Blueberry Sour Cream Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup packed light brown sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 cup sour cream
- 1 cup milk
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon vegetable oil
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How to Make Blueberry Sour Cream Pancakes
- 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.
- In a separate bowl, whisk together 1 large egg, 1 cup sour cream, and 1 cup milk.
- Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Fold in 1 ½ cups fresh or frozen blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
- 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.
- 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