Easy blueberry pancakes! This simple pancake recipe makes light and fluffy, melt-in-your-mouth blueberry pancakes in less than 10 minutes.
This easy blueberry pancake recipe makes fluffy pancakes in no time! The sour cream pancakes have a similar flavor and texture to buttermilk pancakes.
With just a few simple ingredients and a few minutes, these homemade pancakes can be whipped up for a quick breakfast or a fast weekday breakfast-for-dinner.
Ingredients
- All purpose flour: Be sure to properly measure the flour. Either weigh it or sift/stir it to break it up. Lightly spoon into the measuring cup and level.
- Granulated sugar
- Baking soda
- Salt
- Sour cream: Regular or lite sour cream will work. Plain Greek yogurt (whole milk, 2%, or nonfat) will also work.
- Milk: Any milk from skim milk to whole milk will work. Whole milk will give you slightly richer, more tender pancakes.
- Large eggs
- Vanilla extract
- Fresh blueberries
- Butter: The butter is used to coat the pan.
How to make blueberry pancakes
Step 1: In a large bowl, whisk together the dry ingredients until combined.
Step 2: Add the sour cream, milk, eggs, and vanilla to the flour mixture. Whisk together until combined. Do not overmix.
Step 3: Fold ½ cup blueberries in just until incorporated.
Step 4: Heat a large skillet or griddle over medium-low heat. Add butter, and melt.
Step 5: Spoon the pancake batter into the pan to make 3 or 4 pancakes. Sprinkle blueberries over the top.
Step 6: Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.
Step 7: Flip the pancakes, and then cook for another minute or until lightly browned.
Step 8: Repeat with additional batches to use the remaining butter, blueberries, and batter.
Recipe FAQs
You can! Just use the frozen blueberries without thawing them. Thawing the blueberries can leave you with gray batter.
Yes, the pancakes can be frozen. Cook the pancakes as-directed. Let them cool to room temperature on a wire rack. Place the cooled pancakes in a freezer-safe container, like a freezer bag. Place a piece of wax paper in between layers and freeze.
Serving suggestions
Blueberry pancakes go well with butter and syrup. Maple syrup, buttermilk syrup, or blueberry syrup and fresh berries are all delicious with these pancakes.
Storage
The pancakes are best eaten when fresh. Any leftover pancakes should be stored in an airtight container in the refrigerator for 1-2 days.
For longer term storage, freeze the cooked pancakes.
More pancake recipes
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Easy Blueberry Pancake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
- 1 ¼ cups milk
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries divided
- Butter
Instructions
- In a large bowl, whisk together the dry ingredients until combined.
- Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
- Fold ½ cup blueberries in just until incorporated.
- Heat a large skillet over medium-low.
- Add butter, and melt.
- Spoon the pancake batter into the pan to make 3 or 4 pancakes.
- Sprinkle blueberries over the top.
- Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.
- Flip the pancakes, and then cook for another minute or until lightly browned.
- Repeat with additional butter, blueberries, and batter.
Notes
- All purpose flour:Â Be sure to properly measure the flour. Either weigh it or sift/stir it to break it up. Lightly spoon into the measuring cup and level.
- Sour cream: Regular or lite sour cream will work. Plain Greek yogurt (whole milk, 2%, or nonfat) will also work.
- Milk:Â Any milk from skim milk to whole milk will work. Whole milk will give you slightly richer, more tender pancakes.
- Butter:Â The butter is used to coat the pan.
- Nutrition values are estimates.Â
Sara Beth
Our new favorites! Thanks for sharing!
Kate
You're so welcome! Glad you liked them!