I think my favorite kind of pancakes are blueberry. I absolutely love the juicy pop of the warm blueberries as you take a bite. 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 have 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 really interested in how it would turn out. It was such a smaller ratio of flour when you compare to amount of sour cream you use. I absolutely love blueberries in pancakes. I love the warm pop that they add to each bite.
These pancakes were moist and tender. The silver dollar size to these blueberry sour cream pancakes also makes them easy to handle. These would be perfect for a back-to-school breakfast or fun to make with the kids on a Sunday morning. Serve them up with some additional blueberries on top along with some maple syrup.Print
- 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)
- 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.
Recipe adapted from Kraft.
This is the original photo from when this was first posted in August 2011.