Easy Blueberry Pancake Recipe

Light and fluffy blueberry pancakes that are so easy to make!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings 3-inch pancakes

Calories 72kcal

In a large bowl, whisk together the dry ingredients until combined.
1 ½ cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking soda, ¼ teaspoon salt
Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
½ cup sour cream, 1 ¼ cups milk, 2 large eggs, ½ teaspoon vanilla extract
Fold ½ cup blueberries in just until incorporated.
1 cup fresh blueberries
Heat a large skillet over medium-low.
Add butter, and melt.
Butter
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.

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.
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.
Butter: The butter is used to coat the pan.
Nutrition values are estimates.