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Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

Sour cream is the secret ingredient that makes these pancakes light, fluffy and tender for breakfast or dinner. Or lunch. Anytime of day really. 

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20 min
Prep Time
25 min
Total Time


1 1/2 cups all-purpose flour

1 cup whole milk

1/2 cup sour cream

1 large Land O Lakes® Egg

2 tablespoons sugar

2 tablespoons Land O Lakes® Butter, melted

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen (thawed) blueberries


Land O Lakes® Butter with Canola Oil

Maple syrup

How to make

  1. STEP 1

    Combine all ingredients except blueberries, Butter with Canola Oil and syrup in bowl. Beat until well mixed. Gently stir in blueberries.

  2. STEP 2

    Heat griddle to 350°F or until drops of water sizzle.

  3. STEP 3

    Pour 1/4 cup batter, for each pancake, onto greased griddle. Cook 2-3 minutes or until bubbles form. Turn; continue cooking 1-2 minutes or until light golden brown.

  4. STEP 4

    Serve warm with Butter with Canola Oil 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.

Tip #1

Switch out the blueberries for another favorite fruit. You can also stir about 1/3 cup chopped nuts into the batter.

Nutrition (2 pancakes)

170 Calories
8 Fat (g)
45 Cholesterol (mg)
440 Sodium (mg)
22 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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