Blueberry Sour Cream Pancakes Recipes

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BLUEBERRY PANCAKES



Blueberry Pancakes image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon lemon zest

Steps:

  • Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
  • Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

BLUEBERRY PANCAKES



Blueberry Pancakes image

This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
½ cup plain yogurt
½ cup milk
2 tablespoons vegetable oil
¾ cup fresh blueberries

Steps:

  • Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
  • In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
  • Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g

SOUR CREAM BLUEBERRY PANCAKES



Sour Cream Blueberry Pancakes image

Breakfast ready in 15 minutes. Enjoy tasty pancakes made with blueberry and Bisquick® Original baking mix.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 15

Number Of Ingredients 5

2 cups Bisquick™ Original baking mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat griddle or skillet; grease if necessary. Stir all ingredients except blueberries in large bowl until blended. Stir in blueberries.
  • Pour batter by scant 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until golden brown.

Nutrition Facts : Calories 115, Carbohydrate 12 g, Cholesterol 40 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Pancake, Sodium 250 mg

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES



Blueberry Blueberry Sour Cream Pancakes image

If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!

Provided by Aroostook

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 9

1 cup sifted flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1/2 cup sour cream
2 tablespoons melted butter
1/2 cup floured blueberries

Steps:

  • Mix dry ingredients.
  • Beat together wet ingredients.
  • Add butter to egg and sour cream.
  • Add milk to sour cream mixture.
  • Mix wet ingredients into dry ingredients until just incorporated.
  • Add blueberries last and fold in carefully.
  • Preheat lightly coated griddle or skillet over medium heat.
  • If you are using an electric griddle, set temperature to 360°F.
  • Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
  • For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
  • Cook on first side until bubbles that form begin to pop and edges look dry.
  • With a spatula, turn and cook until the second side is rich and golden-brown.
  • Serve with Maine Blueberry Syrup or honey.

Nutrition Facts : Calories 301.6, Fat 15.2, SaturatedFat 8.8, Cholesterol 85.2, Sodium 539.8, Carbohydrate 34.3, Fiber 1.3, Sugar 6.1, Protein 7.6

BLUEBERRY SOUR CREAM PANCAKES



Blueberry Sour Cream Pancakes image

When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield about 20 pancakes (3-1/2 cups topping).

Number Of Ingredients 14

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1-1/2 cups 2% milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

SOUR CREAM-BLUEBERRY PANCAKES



Sour Cream-Blueberry Pancakes image

Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 5

2 cups Original Bisquick™ mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed) blueberries

Steps:

  • Heat skillet over medium-high heat or electric griddle to 350°F; grease skillet or griddle.
  • Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
  • Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

BUTTERMILK SOUR CREAM BLUEBERRY PANCAKES



Buttermilk Sour Cream Blueberry Pancakes image

This is a fantastic pancake, the buttermilk and sour cream makes these very tender. This recipe can also be make with fresh only (not frozen) chopped strawberries. The pancake even made without the fruit is just as wonderful. Can add in a teaspoon of pure vanilla extract to the batter if desired. I have made these many times omitting the fruit and froze the pancakes to have later, they freeze wonderful. You will love these!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 egg
1 cup buttermilk
1/4 cup sour cream
2 -3 tablespoons melted butter
1/2 cup blueberries (fresh or semi-defrosted, use no more than 1/2 cup or the pancakes will not have a good texture)

Steps:

  • Generously grease a frypan or griddle.
  • In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
  • In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
  • Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
  • Fold in the blueberries.
  • Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
  • Turn over pancake with a spatula, and continue baking for a couple of minutes.
  • Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
  • Delicious!

Nutrition Facts : Calories 286.4, Fat 10.9, SaturatedFat 6.3, Cholesterol 76.9, Sodium 464, Carbohydrate 40.1, Fiber 1.3, Sugar 14.4, Protein 7.5

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