Easy Blueberry Pancake Recipe
Light and fluffy blueberry pancakes that are so easy to make!
Servings 18 3-inch pancakes
Calories 72kcal
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
- 1/2 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: 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.
Nutrition
Serving: 1pancake | Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 113mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg