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 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 ¼ 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.


18 4-inch pancakes (4 servings)

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