Description
A delightful and easy blueberry pancake recipe that is perfect for a delicious breakfast or brunch. These pancakes are fluffy, flavorful, and bursting with fresh blueberries.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup sour cream
- 1 ¼ cups milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
Additional:
- 1 cup fresh blueberries (divided)
- Butter
Instructions
- Dry Ingredients: In a large bowl, whisk together the dry ingredients until combined.
- Wet Ingredients: Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
- Blueberries: Fold ½ cup blueberries in just until incorporated.
- Cooking: Heat a large skillet over medium-low. Add butter, and melt. Spoon the pancake batter into the pan to make 3 or 4 pancakes. Sprinkle blueberries over the top. Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set. Flip the pancakes, and then cook for another minute or until lightly browned. Repeat with additional butter, blueberries, and batter.
Notes
- For extra flavor, add a sprinkle of cinnamon to the batter.
- Serve with maple syrup and extra fresh blueberries on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Blueberry Pancakes, Breakfast, Brunch, Easy Recipe
