Blueberry Sour Cream Pancakes
Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day.
20 min.prep time
25 min.total time
1 cup all-purpose flour
1/2 cup sour cream
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook 2-3 minutes or until bubbles form. Turn; continue cooking 1-2 minutes or until light golden brown. Serve warm with butter and syrup.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
Nutrition Facts (2 pancakes)
Dietary Fiber: 1g
Recipe #11204©2000Land O'Lakes, Inc.