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: ½ cup sugar; 2 tablespoons cornstarch; 1 cup water; 4 cups blueberries or 4 cups raspberries; 2 cups all-purpose flour; ¼ cup sugar; 4 teaspoons baking powder; ½ teaspoon salt; 2 eggs; 1 ½ cups milk; 1 cup sour cream; ⅓ cup butter, melted; 1 cup blueberries

Servings: persons

½ cup sugar
2 tablespoons cornstarch
1 cup water
4 cups blueberries or 4 cups raspberries
2 cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs
1 ½ cups milk
1 cup sour cream
⅓ cup butter, melted
1 cup blueberries

1
In a medium saucepan, combine sugar and cornstarch.
2
Gradually stir in water.
3
Add blueberries or raspberries; bring to a boil over medium heat.
4
Boil for 2 minutes, stirring constantly.
5
Remove from the heat; cover and keep warm.
6
For pancakes, combine dry ingredients in a bowl.
7
In another bowl, beat the eggs.
8
Add milk, sour cream and butter; mix well.
9
Stir into dry ingredients just until blended.
10
Fold in the blueberries.
11
Pour batter by 1/4 cupful onto a greased hot griddle; turn when bubbles form on top of pancakes.
12
Cook until the second side is golden brown.
13
Serve with blueberry or raspberry topping.

881

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ½ cup sugar, 2 tablespoons cornstarch, 1 cup water, 4 cups blueberries or 4 cups raspberries, 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.

That's it — enjoy your meal!

Blueberry Sour Cream Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions