Wild Blueberry Pancakes Recipe

Name: Wild Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. all purpose four; 1 Tbsp. sugar; 1 1/4 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 2 eggs; 1 c. sour cream or half and half; 1/2 c. milk; 3/4 to 1 c. blueberries; vegetable oil

Servings: persons

1
Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.
2
Beat eggs, sour cream and milk together and add to flour mixture, beating until smooth.
3
Heat griddle over medium heat.
4
Lightly coat with oil.
5
Pour a scant 1/2 cup batter onto griddle; spread batter to make a 5 to 6 inch circles.
6
Sprinkle a few blueberries over.
7
When bubbles form and break on top and edges lose their wet and shiny look (about 1 minute), flip pancake. Cook second side until brown and baked through (about 1 minute). Continue until all batter is used.
8
Serve pancakes with warm blueberry sauce.

194

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 c. all purpose four, 1 Tbsp. sugar, 1 1/4 tsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Wild 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.

Wild Blueberry Pancakes

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