Sour Cream Blueberry Pancakes

“These are light and fluffy pancakes. Our guests love them smothered in local Barre pure maple syrup.” The Jenkins Inn, Barre, Massachusetts


1/2 cup all-purpose or whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1 cup sour cream
1 cup blueberries, fresh or frozen


Cook on a lightly greased griddle until lightly browned, about 3 minutes per side. Serve with bacon or sausage and plenty of maple syrup.

Cooking & Recipes


Serves 2 to 4

Preparation Method

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Yeah boy as Andy Griffin

Yeah boy as Andy Griffin would say ummmm good!!!!