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Blueberry Sour Cream Pancakes

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Blueberry Sour Cream Pancakes

These super moist blueberry pancakes are absolutely delicious. Nobody says no to these yummy pancakes at your breakfast table.

 

Yield

24 servings

Prep

5 min

Cook

15 min

Ready

25 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Topping
½ cup sugar
granulated
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2 tablespoons cornstarch
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1 cup water
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4 cups blueberries
fresh , or frozen
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Pancakes
2 cups all-purpose flour
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¼ cup sugar
granulated
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4 teaspoons baking powder
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½ teaspoon salt
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2 large eggs
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1 ½ cups milk
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8 ounces sour cream
(1 cup)
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cup butter
or margarine, melted
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1 cup blueberries
fresh or frozen
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Ingredients

Amount Measure Ingredient Features
Topping
118 ml sugar
granulated
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3E+1 ml cornstarch
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237 ml water
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946 ml blueberries
fresh , or frozen
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Pancakes
473 ml all-purpose flour
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59 ml sugar
granulated
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2E+1 ml baking powder
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2.5 ml salt
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2 large eggs
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355 ml milk
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231.2 ml/g sour cream
(1 cup)
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79 ml butter
or margarine, melted
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237 ml blueberries
fresh or frozen
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Directions

In a medium saucepan, combine sugar and cornstarch.

Gradually stir in water.

Add blueberries; bring to a boil over medium head. Boil for 2 minutes, stirring constantly.

Remove from the heat; cover and keep warm.

For pancakes: combine dry ingredients in a 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 ¼ cupfuls onto a greased hot griddle; turn when bubles form on top of pancakes.

Cook until the second side is golden brown.

Serve with blueberry topping.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 13835% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 86mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 5%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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