Blueberry Sour Cream Pancakes
Sam Jones/Quinn Brein
18 4-inch pancakes (4 servings)
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If you have fresh blueberries available, we highly recommend you try these Blueberry Sour Cream Pancakes. Fluffy, golden, and tender thanks to the addition of sour cream, these pancakes will make breakfast your favorite meal of the day (assuming it isn’t already)!
1-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon brown sugar
1-1/2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 egg, beaten
1 cup sour cream
1 cup whole milk or buttermilk
1 cup blueberries, rinsed
In a bowl, stir together flour, baking soda, salt, brown sugar, nutmeg, and cinnamon.
In a separate bowl, stir together egg, sour cream, and milk. Add to the dry ingredients, stirring just enough to combine. Add blueberries carefully, blending just enough to mix them in.
Using a 1/4 cup measure, drop batter onto a hot, greased griddle. Cook until pancake surface is covered with bubbles. Flip and cook until the other side is well browned.
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