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Blueberry Sour Cream Pancakes

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“A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well.”
READY IN:
15mins
SERVES:
5-7
YIELD:
15 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
  2. Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
  3. VARIATIONS:.
  4. Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
  5. Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.

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