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 Land O Lakes Fat Free Half & Half; 1/2 cup sour cream; 1 Land O Lakes Egg; 2 tablespoons sugar; 2 tablespoons Land O Lakes Butter, melted; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh or frozen (thawed) blueberries

Servings: persons

1 cup all-purpose flour
1 cup Land O Lakes Fat Free Half & Half
1/2 cup sour cream
1 Land O Lakes Egg
2 tablespoons sugar
2 tablespoons Land O Lakes Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen (thawed) blueberries

1
Combine all ingredients except blueberries in bowl.
2
Beat until well mixed.
3
Gently stir in blueberries.
4
Heat griddle to 350F or until drops of water sizzle.
5
Pour 1/4 cup batter, for each pancake, onto greased griddle.
6
Cook 2-3 minutes or until bubbles form.
7
Turn; continue cooking 1-2 minutes or until light golden brown.
8
Serve warm with butter and syrup.
9
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 Land O Lakes Fat Free Half & Half, 1/2 cup sour cream, 1 Land O Lakes 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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