Blueberry Pancakes
Blueberry pancakes are fluffy, tender homemade pancakes recipe that you can slather in butter and syrup for a fun weekend breakfast or brunch.
Servings: 12 pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon white sugar
- 2 large eggs
- ¾ cup sour cream
- ⅔ cup milk
- ½ cup fresh blueberries see notes if using frozen
Instructions
- Preheat a large griddle or large skillet to low-medium heat.
- In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar.
- In a separate bowl whisk the eggs. Then whisk in the yogurt and milk.
- Gently fold the wet ingredients into the flour mixture using a rubber spatula or wooden spoon. The batter will be a little lumpy.
- Gently fold in the blueberries.
- Lightly grease your griddle or skillet with oil or non-stick cooking spray.
- For each pancake, pour ¼ cup of batter onto the griddle. Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 1-2 minutes on the second side or until golden.
- Repeat with the remaining batter.
- Serve warm with fresh blueberries, blueberry or maple syrup, whipped cream or whatever toppings you prefer.
Notes
Using frozen blueberries: You’ll want to thaw the blueberries first and pat them dry to remove any excess moisture.
Make Ahead: Pancake batter can be made in advance! Cover the batter and store it in the fridge for up to 3 days. For best results, wait to fold in the blueberries until right before cooking.
Storage: Once the pancakes are cooled, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. Pancakes can also be frozen in freezer bags or containers for up to 3 months.
Reheating - While you can reheat pancakes in the microwave, for best results I recommend using the oven. Add your pancakes to a lined baking sheet and reheat in a 350 degrees F oven for 5-10 minutes until warmed.
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 122mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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