Best Blueberry Sour Cream Pancakes Recipes

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BLUEBERRY SOUR CREAM PANCAKES



Blueberry Sour Cream Pancakes image

When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield about 20 pancakes (3-1/2 cups topping).

Number Of Ingredients 14

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1-1/2 cups 2% milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

SOUR CREAM-BLUEBERRY PANCAKES



Sour Cream-Blueberry Pancakes image

Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 5

2 cups Original Bisquick™ mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed) blueberries

Steps:

  • Heat skillet over medium-high heat or electric griddle to 350°F; grease skillet or griddle.
  • Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
  • Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

BUTTERMILK SOUR CREAM BLUEBERRY PANCAKES



Buttermilk Sour Cream Blueberry Pancakes image

This is a fantastic pancake, the buttermilk and sour cream makes these very tender. This recipe can also be make with fresh only (not frozen) chopped strawberries. The pancake even made without the fruit is just as wonderful. Can add in a teaspoon of pure vanilla extract to the batter if desired. I have made these many times omitting the fruit and froze the pancakes to have later, they freeze wonderful. You will love these!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 egg
1 cup buttermilk
1/4 cup sour cream
2 -3 tablespoons melted butter
1/2 cup blueberries (fresh or semi-defrosted, use no more than 1/2 cup or the pancakes will not have a good texture)

Steps:

  • Generously grease a frypan or griddle.
  • In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
  • In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
  • Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
  • Fold in the blueberries.
  • Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
  • Turn over pancake with a spatula, and continue baking for a couple of minutes.
  • Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
  • Delicious!

Nutrition Facts : Calories 286.4, Fat 10.9, SaturatedFat 6.3, Cholesterol 76.9, Sodium 464, Carbohydrate 40.1, Fiber 1.3, Sugar 14.4, Protein 7.5

BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE



Blueberry Sour Cream Pancakes With Blueberry Sauce image

These are really good. Using fresh blueberries is best. Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home's Family Collection Cookbook.

Provided by chelgilm

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups blueberries, fresh or frozen
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup sour cream
1/3 cup melted butter or 1/3 cup margarine
1 cup blueberries, fresh or frozen

Steps:

  • In a medium saucepan, combine sugar and.
  • cornstarch.
  • Gradually stir in water.
  • Add blueberries and bring to boil over medium heat.
  • Boil for 2 minutes stirring constantly.
  • Remove from heat.
  • Cover and keep warm.
  • Pancakes: Combine dry ingredients in bowl.
  • In another bowl, beat the eggs.
  • Add milk,sour cream, and butter.
  • Mix well.
  • Stir into dry ingredients just until blended.
  • Fold in the blueberries.
  • Pour batter by 1/4 cupfuls onto greased hot griddle or pan.
  • Serve with blueberry topping.

Nutrition Facts : Calories 557.6, Fat 22.4, SaturatedFat 12.9, Cholesterol 117.6, Sodium 613.8, Carbohydrate 81.9, Fiber 4.1, Sugar 38.8, Protein 10.2

SOUR CREAM BLUEBERRY PANCAKES



Sour Cream Blueberry Pancakes image

Breakfast ready in 15 minutes. Enjoy tasty pancakes made with blueberry and Bisquick® Original baking mix.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 15

Number Of Ingredients 5

2 cups Bisquick™ Original baking mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat griddle or skillet; grease if necessary. Stir all ingredients except blueberries in large bowl until blended. Stir in blueberries.
  • Pour batter by scant 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until golden brown.

Nutrition Facts : Calories 115, Carbohydrate 12 g, Cholesterol 40 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Pancake, Sodium 250 mg

BLUEBERRY SOUR CREAM PANCAKES



Blueberry Sour Cream Pancakes image

A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well.

Provided by diner524

Categories     Breakfast

Time 15m

Yield 15 pancakes, 5-7 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
  • Heat griddle to 350°F 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.
  • VARIATIONS:.
  • Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
  • Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.

Nutrition Facts : Calories 256.5, Fat 11.1, SaturatedFat 6.3, Cholesterol 63.8, Sodium 657.4, Carbohydrate 34, Fiber 1.4, Sugar 11.3, Protein 5.8

BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES



Blueberry Blueberry Sour Cream Pancakes image

If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!

Provided by Aroostook

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 9

1 cup sifted flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1/2 cup sour cream
2 tablespoons melted butter
1/2 cup floured blueberries

Steps:

  • Mix dry ingredients.
  • Beat together wet ingredients.
  • Add butter to egg and sour cream.
  • Add milk to sour cream mixture.
  • Mix wet ingredients into dry ingredients until just incorporated.
  • Add blueberries last and fold in carefully.
  • Preheat lightly coated griddle or skillet over medium heat.
  • If you are using an electric griddle, set temperature to 360°F.
  • Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
  • For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
  • Cook on first side until bubbles that form begin to pop and edges look dry.
  • With a spatula, turn and cook until the second side is rich and golden-brown.
  • Serve with Maine Blueberry Syrup or honey.

Nutrition Facts : Calories 301.6, Fat 15.2, SaturatedFat 8.8, Cholesterol 85.2, Sodium 539.8, Carbohydrate 34.3, Fiber 1.3, Sugar 6.1, Protein 7.6

SILVER DOLLAR BLUEBERRY SOUR CREAM PANCAKES - REAL MOM KITCHEN -



Silver Dollar Blueberry Sour Cream Pancakes - Real Mom Kitchen - image

This recipe for Silver Dollar Blueberry Sour Cream Pancakes uses only 1/3 cup flour with 1 cup sour cream. These pancakes were moist.

Provided by @MakeItYours

Number Of Ingredients 7

2 eggs
1 cup sour cream (I used light)
1/3 cup flour
1 Tbsp sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fresh blueberries (plus more if desired for garnish)

Steps:

  • In a bowl, whisk together the eggs until well blended. Then stir in sour cream.
  • Add flour, sugar, baking soda, and salt stir just until the dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
  • In a large nonstick skillet over medium heat, spoon 1 Tbsp. batter into skillet for each pancake and sprinkle each with a few blueberries. Cook 2 to 3 min. per side. Serve with syrup and garnish with additional blueberries if desired. Makes about 18 pancakes.

BLUEBERRY SOUR CREAM PANCAKES



Blueberry Sour Cream Pancakes image

These yummy blueberry pancakes, can be made with either fresh or frozen blueberries. I thaw the frozen blueberries on paper toweling, before adding them to the pancake batter.

Provided by Cindi M Bauer

Categories     Pancakes

Number Of Ingredients 7

2 large eggs
3/4 cup milk (l used 2%)
1 cup sour cream
1 tsp. vanilla extract
2 cups bisquick original pancake & baking mix
1 cup fresh, or frozen (thawed) blueberries
maple syrup, or your favorite pancake syrup

Steps:

  • 1. In a large bowl, whisk the eggs thoroughly. (I whisked the eggs with a fork in an 8 cup (2-quart) glass bowl.)
  • 2. Pour milk in the bowl; whisk eggs and milk together.
  • 3. Add sour cream and vanilla extract to the bowl, and whisk the mixture for a few minutes, until all is blended well together.
  • 4. Now add the Bisquick; blend well to mix ingredients together.
  • 5. Stir in the blueberries. (Or, wait and top the pancake batter with the blueberries, after the batter has been poured into the skillet or onto the griddle, as shown in the first photo above.)
  • 6. Spray a skillet or griddle with a no-stick cooking spray. Heat the skillet over medium-high heat. If using an electric griddle; heat griddle to 350ºF.
  • 7. Pour 1/4 cup of batter in skillet or onto the griddle. Cook about 2-3 minutes; turn pancakes, and cook 2-3 minutes, or until pancakes are golden brown.
  • 8. (Since I used a skillet, and placed it on my front burner, which is a large-size gas burner, I heated the skillet over medium-low heat, so it only took 1-2 minutes per each side to cook the pancakes.)
  • 9. Serve pancakes with maple syrup, or a favorite pancake syrup.

GLUTEN-FREE BLUEBERRY SOUR CREAM PANCAKES



Gluten-Free Blueberry Sour Cream Pancakes image

Top these gluten free pancakes with butter and pure maple syrup.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 7

1 cup Bisquick™ Gluten Free mix
1 cup milk
2 tablespoons vegetable oil
1 egg
1/4 cup sour cream
1 cup fresh blueberries
Butter, if desired

Steps:

  • In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
  • Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour 1/4 cupfuls of batter onto hot griddle. Cook pancakes until dry around edges. Turn and cook other side until golden brown. Serve with butter.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g

SOUR CREAM-BLUEBERRY PANCAKES



Sour Cream-Blueberry Pancakes image

Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 5

2 cups Original Bisquick™ mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed) blueberries

Steps:

  • Heat skillet over medium-high heat or electric griddle to 350°F; grease skillet or griddle.
  • Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
  • Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

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