I have been making this recipe for years. It came from a 1997 Taste Of Home Magazine and I have made it many times. It is not the healthiest pancake recipe, but it is so good. My son love blueberries, so this is one of his favorite pancake for me to make.
We usually eat pancakes once a week, so we like variety in our pancakes. This recipe is a little different because it has sour cream in it. The sour cream helps give it a really nice texture and a also richer flavor than a regular pancake.
You can also use other fruit in this recipe. I have made them with raspberries and they turned out really well.
This recipe has gluten in it, but I have recently adapted this to be gluten free and I will post it soon. The gluten free version of this is my favorite gluten free pancake that I have tried so far. I like the fact that I can make both gluten and gluten free pancakes at the same time and have everyone feel like they are eating the same thing.
Sour Cream Blueberry Pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1-1/2 cups milk
- 1 cup (8 ounces) sour cream
- 1/3 cup butter, melted
- 1 cup fresh or frozen blueberries
In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupful onto a greased hot griddle and cook. Serve with butter and syrup and enjoy!
For more recipes see Tasty Tuesday.