Categorized:
- Breakfast
Tagged:
- blueberries
- butter
- eggs
- flour
- maple syrup
- milk
- sour cream
- sugar
Blueberry Pancakes {with Sour Cream}
Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 3 Tbsp (42g) granulated sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (295ml) milk (anything but skim)
- 1 cup (8 oz) sour cream
- 2 large eggs
- 5 Tbsp (70g) unsalted butter, melted, plus more cold butter for griddle
- 1 1/2 cups (226g) fresh blueberries
Instructions
- Preheat an electric griddle to 400 degrees F (a non-stick skillet set over medium heat will also work).
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture.
- In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven’t already).
- Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times.
- Butter griddle, then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown.
- Repeat with remaining batter. Serve immediately with maple syrup.
Notes
- Recipe source: adapted slightly from Taste of Home
- Only butter the parts of the griddle you’ll be immediately pouring pancake batter onto. Otherwise the butter will burn!
- You’ll know when the pancakes are ready to be flipped when you see lots of tiny bubbles on top of the pancake.
- Warm the maple syrup in the microwave before serving these sour cream pancakes.
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