Blueberry Sour Cream Pancakes With Blueberry Sauce

"These are really good. Using fresh blueberries is best. Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home's Family Collection Cookbook."
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Bayhill photo by Bayhill
photo by Cynna photo by Cynna
Ready In:
25mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In a medium saucepan, combine sugar and.
  • cornstarch.
  • Gradually stir in water.
  • Add blueberries and bring to boil over medium heat.
  • Boil for 2 minutes stirring constantly.
  • Remove from heat.
  • Cover and keep warm.
  • Pancakes: Combine dry ingredients in 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 1/4 cupfuls onto greased hot griddle or pan.
  • Serve with blueberry topping.

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Reviews

  1. 5 stars all the way. My mom loved these for her Mother's Day breakfast. I made the pancakes as called for in the recipe, except I left the blueberries out of the batter and placed them on each pancake just before flipping them. Doing it this way ensures that the batter does not turn blue! I only had 1 cup of blueberries for the sauce recipe but it still turned out wonderful.
     
  2. Delicious!! These light, fluffy pancakes were a huge hit at my house. The pancakes with the sauce had just the right amount of sweetness and weren't overly sweet like most pancakes with syrup. I added some lemon juice to the sauce, as did another reviewer, and I think it really brought out the blueberry flavor. I cooked these at 300 degrees on an electric griddle and had no problems with them getting too brown...they were perfect. These will be served often at my house. Thank you for sharing this fabulous recipe...it is definitely a keeper!!
     
  3. My family loves your pancakes especially grandkids! Actually have made several times and doubtful I would try a different recipe. Have not made the syrup aspect as we enjoy maple syrup. I did poke berries into batter right before flipping as others suggested. Buy frozen blueberries so that i have ingredients on hand. Thank you for sharing a keeper for us.
     
  4. I only made 1/2 recipe of sauce for french toast as I'm currently sick of blueberry pancakes, I'll use the remaining sauce on something.
     
  5. yum!!!! i did not have fresh blueberries so i used chocolate chips. they turned out great! this recipe does make a big batch so i froze the extra for a quick breakfast on work days.
     
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Tweaks

  1. Made as directed, except with canola oil instead of melted butter. Wonderful pancakes with delicious fruity sauce full of anti-oxidants. We make a lot of pancakes around here and these were tender, fluffy, and very yummy. No problems cooking or with over-browning, I always use a Calphalon griddle pan, no greasing is necessary. Thanks for sharing the recipe!
     
  2. These were delicious! I changed a few things: -used blueberry low-fat yogurt instead of sour cream -used olive oil instead of butter -used 1 1/2 cup all-purpose flour and 1/2 cup whole wheat flour I think these changes made the pancakes marginally healthier, and my husband liked them best out of all the pancake recipes I've tried in the last couple of months.
     

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