Ingredients for Buttermilk Sour Cream Blueberry Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- ½ cup sour cream
- Butter
- 1 cup fresh blueberries
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How to Make Buttermilk Sour Cream Blueberry Pancakes
- Generously grease a large skillet or griddle over medium heat.
- In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ⅓ cup granulated sugar.
- In a separate bowl, whisk together 1 large egg, 1 cup buttermilk, ½ cup sour cream, and ¼ cup melted unsalted butter until smooth.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Gently fold in 1 cup fresh blueberries.
- 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 form on the surface and the edges look set.
- Serve immediately with your favorite toppings! We recommend a dollop of sour cream mixed with brown sugar, a drizzle of maple syrup, or blueberry syrup.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
57g
Fat
31g
Carbs
13g
