Perfect Weekend Breakfast: Blueberry Pancakes With Sour Cream

blueberry pancakes

We actually got our first dusting of snow here in Nashville this morning. There’s something about a cold winter weekend that just begs to be started with a hearty breakfast and pancakes are one of our favorites.

This weekend I found myself with an abundance of blueberries and not wanting them to go to waste I decided to consult with Miss A, my 11-year-old, on whether she wanted blueberry muffins or blueberry pancakes. Her response was a resounding “blueberry pancakes” and then it dawned on me that I’ve never made blueberry pancakes that weren’t from a boxed mix. What can I say, I am not the world’s greatest cook.

Determined to expand my usual breakfast recipe repertoire, I found this recipe on Pinterest and the sour cream intrigued me. I knew these would be moist and that the sour cream would bring out the blueberry flavor.

These were a little more time intensive then your basic from a box mix but definitely worth it, especially on the weekend!

Blueberry Pancakes With Sour Cream


2 cups (283g) all-purpose flour
3 Tbsp (42g) granulated sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cups (295 ml) milk (anything but skim)
1 cup (8oz) sour cream
2 large eggs
5 Tbsp (2.5 oz) unsalted butter, melted, plus more cold butter for griddle
1 1/2 cups (8 oz) fresh blueberries


Preheat a non-stick skillet set over medium heat.
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.  Using a ladle, pour a heaping 1/3 cup of the blueberry pancakes batter onto pan. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat with remaining batter. Serve these blueberry pancakes immediately with real butter and hot syrup.

What’s your favorite recipe featuring fresh blueberries? In the summer, I am all about cobbler, however I’m in a holiday baking mood. I still have another carton of blueberries so I’m looking at making this blueberry bread recipe from New England Today this afternoon.

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