Description
Fluffy and tender blueberry pancakes made with sour cream for extra moisture and tang, perfect for a delicious breakfast or brunch. These pancakes are loaded with fresh blueberries and cooked on a griddle until golden brown on both sides.
Ingredients
Dry 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
Wet Ingredients
- 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)
Fruit
- 1 1/2 cups (226g) fresh blueberries
Instructions
- Preheat Griddle: Preheat an electric griddle to 400 degrees F, or alternatively, heat a non-stick skillet over medium heat to prepare for cooking the pancakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 20 seconds. Then, create a well in the center of the mixture to prepare for the wet ingredients.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, sour cream, and eggs until well blended. Melt the butter if not already melted.
- Combine Mixtures: Pour the sour cream mixture into the flour mixture and whisk gently just until the batter is about 75% combined, leaving some lumps and streaks of flour. Immediately fold in the blueberries and melted butter about 5 times to distribute evenly without overmixing.
- Cook Pancakes: Butter the griddle surface, then pour a heaping 1/3 cup of batter for each pancake. Allow pancakes to cook until the bottom is golden brown, then carefully flip and cook the opposite side until golden brown as well.
- Serve: Repeat with the remaining batter. Serve the pancakes immediately while warm, ideally with maple syrup or your favorite toppings.
Notes
- Do not overmix the batter; lumps are okay and help keep pancakes fluffy.
- Use fresh blueberries for the best texture and flavor.
- Adjust the heat of your griddle or skillet if pancakes are browning too quickly or too slowly.
- Butter the griddle or skillet before cooking each batch to prevent sticking.
- Serve immediately for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
