I have been on the hunt for a good pancake recipe since I came to college, and I tried one this weekend that blew everything else I’ve ever tried out the window.
These are the lightest, fluffiest pancakes I’ve been able to make and the flavor was fantastic. I topped the pancakes with fresh strawberries and bananas to really top it off. It was so incredibly good!
As a side note, you can stir the blueberries directly into the batter, but I prefer to drop the blueberries directly onto the pancake batter when it’s cooking. That way I don’t have purple pancakes.
Sour Cream Blueberry Pancakes
3/4 c milk (I used skim)
1/2 c sour cream (I used light)
2 1/2 Tbsp butter, melted
1/4 tsp salt
2 Tbsp sugar
2 tsp baking powder
1 c. flour
1/2 c fresh or frozen blueberries (I used frozen and didn’t thaw them)
Combine milk, sour cream, butter, and egg until well mixed. Stir in salt, sugar, and baking powder. Stir in flour, trying not to over-mix.
Drop by 1/4 cupfuls onto a med-high griddle or pan that has been sprayed with nonstick spray. Place a few blueberries (5 -7) onto pancake batter in pan and cover with a bit more batter. Turn when bubbles form on the top. Cook until the second side is golden brown.
Makes 4-6 servings of pancakes.