Blueberry Sour Cream Pancakes — Damn Delicious

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Blueberry Sour Cream Pancakes

The most amazing light, fluffy, melt-in-your-mouth pancakes! It’s restaurant-quality pancakes right at home! They’re so buttery, studded with the juiciest blueberries. Just try stopping at one stack of pancakes!

Greetings from…well, we’re somewhere in between Spain and France, so greetings from somewhere in the Mediterranean!

We have successfully boarded our cruise of 18 decks, 6,680 passengers, as well as a 2,200-person crew.

Our next stop is Marseille where we are on the hunt for the best bouillabaisse.

But before we head out to our excursion, you guys seriously need this pancake recipe.

I mean, this is one of the main reasons I’m already homesick.

Because of these fluffy, melt-in-your-mouth pancakes studded with so many juicy blueberries. The sour cream truly brings these pancakes to LIFE.

That and Butters’ terrible breath every time we cuddle together.

The two cornerstones of my life at home, guys.

Blueberry Sour Cream Pancakes

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

The most amazing light, fluffy, melt-in-your-mouth pancakes! It’s restaurant-quality pancakes right at home! They’re so buttery, studded with the juiciest blueberries. Just try stopping at one stack of pancakes!

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup whole milk
  • 1 cup sour cream
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons unsalted butter, cold
  • 1 cup fresh blueberries
  • 1/4 cup maple syrup

Directions:

  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  2. In a large glass measuring cup or another bowl, whisk together milk, sour cream, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  3. Lightly coat a griddle or nonstick skillet with cold butter.
  4. Working in batches, scoop 1/4 cup batter for each pancake and sprinkle with blueberries. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
  5. Serve immediately with maple syrup.

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24 comments

These pancakes look incredible! Drooling!

Delicious! So light and fluffy!
I added some lemon zest and served with blueberry syrup

Oh, I also added a 1/2 tsp of lemon extract

Oh wow! You’re so quick! Glad to hear you liked them.

These pancakes look amazing! I’m obsessed!

They’re the best! We hope you try them 🙂

These pancakes look absolutely scrumptious. I’m going to try them on Sunday as they seem to be the perfect breakfast treat.

love to splurge on pancakes every once in a really long while and fluffy, when combined with pancakes is even better, since my recipes are basically fluff-less, so much appreciated!

So many people think they need a ‘pancake mix’ to get restaurant quality pancakes BUT THEY WOULD BE WRONG! Thanks for sharing! Sounds delicious.

Can this recipe also be used for waffles?

Unfortunately, this recipe has not been tested for waffles just yet. It sounds amazing, though!

Such a gorgeous pancake stack!

Made these this morning for my hubby’s bday. He doesn’t like blueberries, so I left them out of his. I halved the recipe, and we each had a stack of 3 pancakes. We both devoured our stacks! I love how thick they were. I did have the problem I always have with blueberry pancakes – they just seem to get a little too dark! (I did not have that problem with hubby’s berry-free cakes.) I’m thinking I may give two variations a whirl – using oat flour and pre-mixing a big batch of the dry ingredients just to save that step and the dirtying of all the measuring spoons. I’ll definitely report back if either works! Thanks for sharing such a quick and tasty recipe!

That’s so great! Yes, please let us know once you try your variations!

I have had success with my coffee cake recipe in subbing the sour cream with non-fat Greek yogurt. Do you think I could make the same substitution here?

You should be able to, but we can’t answer with certainty since we haven’t tried this ourselves. Please use your best judgement when making modifications and substitutions.

These pancakes looks mouthwatering, and thank God I have all the ingredients to make these amazing looking pancakes for breakfast tomorrow. Yum!

Great! Let us know how you liked them!

These were some damn delicious pancakes. Looking forward to making for family gatherings in the future. Thanks, all of your recipes are great.

Awwww, thanks, Pat! I make these pancakes every Sunday – they’re the best, or that’s what Ben says! 🙂

These pancakes are amazing! I made them for my husband and I and again for our 4th of July breakfast with our adult children. This time I added a splash of vanilla extract and served with whipped cream in addition to maple syrup. They were a huge hit (again!) and the few extras were enjoyed the next morning buy the lucky person who got to them first. Thank you!

Yay for leftovers! So happy you enjoyed them!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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