Blueberry Pancakes Recipe

Name: Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 c. milk (1/4 c. more for thin cakes); 2 rounded Tbsp. sour cream; 1 c. flour; 1/4 tsp. salt; 1/2 tsp. mace; 1 Tbsp. sugar; 1 Tbsp. baking powder; 2 Tbsp. butter, melted and cooled; 1 c. blueberries

Servings: persons

1
In small bowl, whisk together well egg, milk and sour cream. In large bowl, sift together flour, salt, mace, sugar and baking powder.
2
Pour liquids into well in drys and beat well with eggbeater or whisk.
3
Add butter and stir until mixed.
4
Fold in blueberries.
5
Drop batter by large spoonfuls onto hot, lightly greased griddle.
6
Brown on one side.
7
Turn and brown on other side. Turn only once.
8
Yields 1 dozen pancakes.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, 1 c. milk (1/4 c. more for thin cakes), 2 rounded Tbsp. sour cream, 1 c. flour, and more.

Yes, Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pancakes

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