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: 1/2 cup sugar granulated; 2 tablespoons cornstarch; 1 cup water; 4 cups blueberries fresh , or frozen; 2 cups flour, all-purpose; 1/4 cup sugar granulated; 4 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1 1/2 cups milk; 8 ounces sour cream (1 cup); ⅓ cup butter or margarine, melted; 1 cup blueberries fresh or frozen

Servings: persons

1/2 cup sugar granulated
2 tablespoons cornstarch
1 cup water
4 cups blueberries fresh , or frozen
2 cups flour, all-purpose
1/4 cup sugar granulated
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/2 cups milk
8 ounces sour cream (1 cup)
⅓ cup butter or margarine, melted
1 cup blueberries fresh or frozen

1
In a medium saucepan, combine sugar and cornstarch.
2
Gradually stir in water.
3
Add blueberries; bring to a boil over medium head.
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 cupfuls onto a greased hot griddle; turn when bubles form on top of pancakes.
12
Cook until the second side is golden brown.
13
Serve with blueberry topping.

875

kcal

Calories

Fat

126

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 13 ingredients. The key ingredients include: 1/2 cup sugar granulated, 2 tablespoons cornstarch, 1 cup water, 4 cups blueberries fresh , or frozen, 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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