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
12
pancakes Ingredients
1 12 cups all-purpose flour
1 cup whole milk
12 cup sour cream
2 tablespoons sugar
2 tablespoons Land O Lakes® Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
14 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
Land O Lakes® Butter with Canola Oil
Maple syrup
How to make
-
STEP 1
Combine all ingredients except blueberries, Butter with Canola Oil and syrup in bowl. Beat until well mixed. Gently stir in blueberries.
-
STEP 2
Heat griddle to 350°F or until drops of water sizzle.
-
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.
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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.
170 Calories
8 Fat (g)
45 Cholesterol (mg)
440 Sodium (mg)
22 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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