Blueberry Sour Cream Pancakes

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First, from now on when I only include the ingredient list for some recipes, it’s because the website hasn’t specifically listed that the recipes can be shared freely (ingredient lists are not copyrighted though, so I’ll just link you to the site if you want the real directions). Anyway, the picture sucks but these were crazy good. I forgot to take the picture until they were cold, so that makes a big difference. These hideous looking pancakes actually are the best tasting blueberry pancakes I have tried before—I give them an 8.3. And, they are super easy. What I did is combine dry ingredients, form the well, add the pre-mixed wet ingredients sans butter and blueberries , mix it until it’s mostly incorporated, and then fold in the butter and blueberries. Anyway, this recipe came from cookingclassy.com, and I noted my changes below in bold:

 

Blueberry Sour Cream Pancakes

Ingredients

  • 2 cups (283g) all-purpose flour We used 75% wheat and it was totally awesome
  • 3 Tbsp (42g) granulated sugar I cut this down to 2 Tbs.
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (295 ml) milk (anything but skim) We used 1%
  • 1 cup (8oz) sour cream We used light
  • 2 large eggs
  • 5 Tbsp (2.5 oz) unsalted butter, melted, plus more cold butter for griddle
  • 1 1/2 cups (8 oz) fresh blueberries
  • Recipe source: adapted slightly from Taste of Home

 

 

Mel’s Recipe Source. For full recipe and directions, click below:

Recipe retrieved 8/9/15 from http://www.cookingclassy.com/2015/08/blueberry-sour-cream-pancakes/

Comments

  1. thejohnmfamilyAugust 22, 2017 at 7:43 AM

    I did 50% almond flour, 25% white, and 25% wheat and it was fantastic. We only did 2 Tbs. of butter and it was great. You could cut the sugar down to 1 Tbs.

    ReplyDelete
  2. thejohnmfamilySeptember 9, 2017 at 11:57 AM

    I tried 1 1/2 cup almond flour, 1/2 cup wheat flour, 1 Tbs .sugar, 1 cup blueberries, 1 cup milk, 2 T. of butter, and bake it low like 250

    ReplyDelete

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