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Blueberry Blueberry Sour Cream Pancakes

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“If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!”
READY IN:
25mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients.
  2. Beat together wet ingredients.
  3. Add butter to egg and sour cream.
  4. Add milk to sour cream mixture.
  5. Mix wet ingredients into dry ingredients until just incorporated.
  6. Add blueberries last and fold in carefully.
  7. Preheat lightly coated griddle or skillet over medium heat.
  8. If you are using an electric griddle, set temperature to 360°F.
  9. Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
  10. For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
  11. Cook on first side until bubbles that form begin to pop and edges look dry.
  12. With a spatula, turn and cook until the second side is rich and golden-brown.
  13. Serve with Maine Blueberry Syrup or honey.

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