Home 10 ingredients or less Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

by Laura

I just saw this recipe for Blueberry Sour Cream Pancakes at sisterscafe.blogspot.com and had to give them a try. We love blueberry muffins but I never make blueberry pancakes. I was just waiting for the right recipe.

Ya, I could add blueberries to my good old mix from a box, but I wanted something a little more special. I did have one problem with this recipe. With some of the pancakes the batter was still a little runny around the blueberries after they were cooked. So, I started to shake the skillet after I put the batter in to help make the pancakes thinner.

I used my blueberries partially thawed and did not mix them into the batter. I just dropped about 6 blueberries into each pancake after I poured the batter into the skillet. This did however, make me have to wash my hands after each pancake and I still ended up with blue fingers. Maybe I’ll try fresh blueberries next time.

All in all these were delicious, I think my husband ate 8 of them. I also did some plain for two of my kids. They were picky and didn’t want blueberries and they enjoyed them plain too. This recipe made plenty of pancakes for my family of 5.
Blueberry Sour Cream Pancakes | realmomkitchen.com

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Sour Cream Pancakes | realmomkitchen.com

Blueberry Sour Cream Pancakes


  • 2 cup flour
  • ¼ cup sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 1 ½ cup milk
  • 1 cup (8-oz) sour cream (I used light sour cream)
  • 1/3 cup butter, melted
  • 1 c. fresh or frozen blueberries (I used frozen that were partially thawed)


  1. Combine dry ingredients in a bowl.
  2. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended.
  3. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.
Recipe Card powered byTasty Recipes

This is the original photo from this post. The above photo was updated in September 2015.

You may also like


Flashback Friday – Blueberry Sour Cream Pancakes | Real Mom Kitchen October 1, 2015 - 7:22 am

[…] Blueberry Sour Cream Pancakes […]

Julie June 10, 2009 - 7:05 pm

Mmmm, these were fantastic! I had some fresh blueberries that I didn't want to go to waste, so I used those and then substituted Pioneer Baking mix instead of the flour/baking powder. My son ate five of them, and said they were delicious! Thanks for the yummy recipe!!

Erin June 8, 2008 - 8:47 pm

Wow! What a great blog you have! I will have to try out some of these recipes. I’m really glad that you and your family liked the pancakes. I don’t think I’ve had that problem before with the blueberries… I always use frozen, and I usually drop them into the pancakes too, so that the batter doesn’t turn blue from mixing them in. Well, I’m happy that you liked them, and I’m glad to have discovered your recipe blog! 🙂


Leave a Comment

Recipe rating