Blueberry Sour Cream Pancakes Recipe

Name: Blueberry Sour Cream Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup fat-free half-and-half; 1/2 cup sour cream; 1 egg; 2 tablespoons sugar; 2 tablespoons butter, melted; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup blueberries (fresh or frozen, thawed)

Servings: persons

1 cup all-purpose flour
1 cup fat-free half-and-half
1/2 cup sour cream
1 egg
2 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (fresh or frozen, thawed)

1
Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
2
Heat griddle to 350u00b0F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
3
VARIATIONS:.
4
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
5
Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.

306

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 cup all-purpose flour, 1 cup fat-free half-and-half, 1/2 cup sour cream, 1 egg, and more.

Yes, Blueberry Sour Cream 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 Sour Cream Pancakes

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