Sour Cream Blueberry Pancakes are supremely fluffy and loaded with plump juicy blueberries. Homemade pancakes are easy and so much better than any store-bought pancake mix.
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Blueberry Pancake Recipe:
Pancakes are good at bringing people together. I love mornings where we can all sit down together and enjoy the same simple and delicious breakfast. The best thing about this recipe is how quick it is to make. Breakfast will be on the table in less than 30 minutes.
Ingredients for Homemade Pancakes:
All you need to make homemade pancakes are basic pantry staples that you probably already have such as flour, sugar, salt, vanilla extract, baking powder, and soda, along with some refrigerator staples like milk, sour cream, and eggs.
The Secret to Fluffy Pancakes:
These easy homemade pancakes have just the right ingredients to make them nice and fluffy. We use both baking soda and baking powder. The sour cream in this recipe activates the baking soda and the baking powder helps it rise. Perfect for making the fluffiest pancakes.
- Can I use frozen blueberries instead? Frozen blueberries work great in this recipe. You can substitute raspberries or frozen raspberries as well.
- How do I know when to flip pancakes? Pancakes are ready to flip after about 2 minutes on each side. You’ll know it’s time to flip when you see bubbles form at the top and the bottom edges browning. If they brown too quickly, reduce the heat. You want them golden brown on each side and fluffy.
- Can I substitute the sour cream? Yes. You can use full-fat Greek yogurt or regular vanilla yogurt.
How to Make Blueberry Pancakes:
- In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together wet ingredients: milk, sour cream, melted butter, eggs, and vanilla. Combine dry and wet ingredients and fold together. Then fold in blueberries until dispursed.
- Heat a large non-stick pan over medium heat and add butter or oil. Once it’s hot spoon batter into the pan. Saute 2 minutes per side or until golden brown on each side and fluffy.
Tips for Success:
- Let them cool down a little before serving. The blueberry juice can get very hot.
- If pancakes brown too quickly, reduce the heat to allow a full 2 minutes per side.
- I love the lighter flavor of extra light olive oil to saute.
- The best way to reheat leftovers is to pop them in the toaster. They are just as delicious as the day you made them.
- Use an ice cream scooper for even-sized pancakes.
What Goes With Blueberry Pancakes:
One thing we love about making these pancakes is how many different toppings go well with them. Here are some of our favorites:
Our Best Pancake Breakfast Recipes:
For more delicious breakfast ideas, try these other pancake recipes.
Sour Cream Blueberry Pancakes Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These sour cream blueberry pancakes are fluffy and bursting with blueberry goodness. They make for a quick and easy breakfast – less than 30 minutes!
Cost to Make:
$6-$9 (varies by price of blueberries)
Calories: 354 kcal
Servings: 6 (4 pancakes each)
In a medium bowl, whisk together dry ingredients (2 cups flour, 3 Tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt).
In a separate large bowl, whisk together wet ingredients (1 cup milk, 3/4 cup sour cream, 2 large eggs, 4 Tbsp melted butter, 1/2 tsp vanilla). Pour dry ingredients over wet ingredients and fold everything together just until smooth and no streaks or large clumps of flour remain then fold in blueberries until dispursed.
Heat a large non-stick pan over medium heat and add butter or oil. Once it’s hot, you can use either an ice cream scoop or spoon to add the batter to the pan. Saute 2 minutes per side or until golden brown on each side and fluffy. If they brown too quickly, reduce the heat to allow a full 2 minutes per side. Transfer to a serving platter when done and serve warm with desired toppings.
Sour Cream Blueberry Pancakes Recipe
Amount Per Serving
Calories from Fat 144
% Daily Value*
Saturated Fat 9g56%
Vitamin A 545IU11%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen