Blueberry Sour Cream Pancakes

Recipe for Blueberry Sour Cream Pancakes
Sam Jones/Quinn Brein


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 cinnamon
1 egg, beaten
1 cup sour cream
1 cup whole milk or buttermilk
1 cup blueberries, rinsed


Stir the flour, soda, salt, sugar, nutmeg, and cinnamon together thoroughly. Combine the egg, sour cream, and milk and add to the dry ingredients, stirring just enough to combine. Add blueberries carefully, blending just enough to mix them in.

Drop batter by ¼ cupfuls onto a hot, greased griddle. Cook until the surface is covered with bubbles, turn and cook until the other sides are well browned.


18 4-inch pancakes

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