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Blueberry Sour Cream Pancakes |

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.
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