Blueberry Blueberry Sour Cream Pancakes

Fluffy, golden, and bursting with berry goodness, these Blueberry Blueberry Sour Cream Pancakes take breakfast to a whole new level. Packed with double the blueberries—both folded into the batter and generously scattered on top—every bite delivers a burst of juicy sweetness. The addition of tangy sour cream in the batter creates an ultra-moist and tender texture, while hints of vanilla and melted butter balance the flavors beautifully. Perfectly cooked on a griddle until golden brown, these pancakes are easy to whip up in just 25 minutes, making them an indulgent yet effortless option for weekend brunch. Top them off with extra fresh blueberries and a drizzle of maple syrup for a picture-perfect, Instagram-worthy stack that's as delicious as it looks. Whether you're a pancake lover or a blueberry fanatic, this recipe is guaranteed to impress!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 large Egg
• 0.75 cup Sour cream
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter (melted)
• 1 cup Fresh blueberries
• 0.5 cup Additional fresh blueberries (for topping)
• 0 Maple syrup (optional, for serving)

Directions

Step 1

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2

In a separate medium bowl, whisk together the egg, sour cream, milk, vanilla extract, and melted butter until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be lumpy; avoid overmixing.

Step 4

Gently fold in the 1 cup of fresh blueberries, ensuring they are evenly distributed.

Step 5

Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or nonstick cooking spray.

Step 6

Scoop 1/4 cup of batter onto the skillet for each pancake. Spread slightly to form even circles.

Step 7

Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.

Step 8

Repeat with the remaining batter, adjusting the heat and greasing the skillet as needed.

Step 9

Serve the pancakes warm, topped with the additional fresh blueberries and a drizzle of maple syrup if desired.

Nutrition Facts

Serving size	(868.0g)

Amount per serving	% Daily Value*
Calories	1675.6

Total Fat 70.5g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 378.8mg	0%
Sodium 2084.3mg	0%
Total Carbohydrate 234.0g	0%
Dietary Fiber 10.9g	0%
Total Sugars 80.3g
Protein 37.0g	0%

Vitamin D 107.4IU	0%
Calcium 466.8mg	0%
Iron 10.1mg	0%
Potassium 701.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 8.6%

Carbs: 54.5%