Silver Dollar Blueberry Sour Cream Pancakes
This post may contain affiliate links. Read our disclosure policy.
I think my favorite kind of pancake is blueberry. I absolutely love the juicy pop of the warm blueberries. Now, I have tried many versions, including blueberry banana pancakes, blueberry pancakes from a muffin mix, and another blueberry sour cream pancake recipe. The previous blueberry sour cream pancake recipe I made uses 1 cup of sour cream with 2 cups of flour. This recipe for these Silver Dollar Blueberry Sour Cream Pancakes uses only 1/3 cup flour with 1 cup sour cream.

I was curious to see how these pancakes would turn out, especially with the high sour cream to flour ratio, making them unique. The sour cream adds a rich creaminess, while the blueberries offer bursts of juicy sweetness in each bite, making every pancake a delightful combination of flavors and textures. There’s something so satisfying about that warm pop of blueberries nestled in soft, fluffy pancakes.
These silver dollar-sized pancakes are moist, tender, and easy to handle—ideal for a breakfast treat that feels both fun and special. Whether it’s for a quick back-to-school breakfast or a leisurely weekend morning with the kids, these blueberry sour cream pancakes are sure to impress. Top them off with a few extra fresh blueberries and a drizzle of maple syrup for an extra touch of sweetness and a beautiful presentation!
Ingredients to Make Silver Dollar Blueberry Sour Cream Pancakes
- EGGS
- SOUR CREAM
- FLOUR
- SUGAR
- BAKING SODA
- SALT
- FRESH BLUEBERRIES
How to Make Silver Dollar Blueberry Sour Cream Pancakes
To make these delicious silver dollar sour cream blueberry pancakes, start by whisking eggs in a large bowl until they’re smooth. Then, gently fold in the sour cream until blended. Next, add the flour, sugar, baking soda, and salt, stirring just until the dry ingredients are moistened—be careful not to overmix; a few lumps in the mixture are fine.
Heat a large nonstick skillet over medium heat, and spoon about 1 tablespoon of batter per pancake onto the skillet. Sprinkle a few fresh blueberries onto each pancake, and cook them for about 2 to 3 minutes on each side until golden brown. Serve the pancakes warm with a drizzle of syrup and extra blueberries, if desired.

Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. However, it’s best to thaw them first and pat them dry with a paper towel to reduce extra moisture, which can affect the pancake batter.
Can I substitute the sour cream with something else?
You can substitute sour cream with Greek yogurt for a similar texture and flavor. Greek yogurt adds creaminess and tang, though it may slightly change the flavor profile.
How do I store leftovers?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Reheat in the toaster or microwave.
Can I add other ingredients to the batter?
Absolutely! Adding a touch of lemon zest enhances the flavor of the blueberries and makes the pancakes taste even fresher. Other popular add-ins include a sprinkle of cinnamon or a dash of vanilla extract.
What toppings go well with these pancakes?
Traditional maple syrup is a classic choice, but you can also top them with fresh whipped cream, extra blueberries, or a dusting of powdered sugar. A dollop of lemon curd or honey can also complement the flavors well.
FOR MORE RECIPES LIKE THIS, TRY:

Silver Dollar Blueberry Sour Cream Pancakes
Real Mom Kitchen
Ingredients
- 2 eggs
- 1 cup sour cream I used light
- ⅓ cup flour
- 1 Tbsp sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh blueberries plus more if desired for garnish
Instructions
- 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.
Nutrition
Recipe adapted from Kraft.