Silver Dollar Blueberry Sour Cream Pancakes

I think my favorite kind of pancakes are blueberry.  I absolutely love the juicy pop of the warm blueberries as you take a bite.  I have tried many versions including blueberry banana pancakes, blueberry pancakes from a muffin mix, and another blueberry sour cream pancake recipe.  My previous blueberry sour cream pancake recipe used 1 cup of sour cream with 2 cups of flour.  This recipe uses only 1/3 cup flour with 1 cup sour cream.  I was really interested how it would turn out.

These pancakes were moist and tender.  The silver dollar size also makes them easy to handle.  These would be perfect for a back-to-school breakfast or fun to make with the kids on a Sunday morning.

Silver Dollar Blueberry Sour Cream Pancakes
  • 2 eggs
  • 1 cup  sour cream (I used light)
  • 1/3 cup flour
  • 1 Tbsp.  sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp.  salt
  • 1/2 cup fresh blueberries (plus more if desired for garnish)
  1. In a bowl, whisk together the eggs until well blended.  Then stir in sour cream.
  2. Add flour, sugar, baking soda, and salt stir just until the dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
  3. In a large nonstick skillet over medium heat, spoon 1 Tbsp. batter into skillet for each pancake and sprinkle each with a few blueberries. Cook 2 to 3 min. per side.  Serve with syrup and garnish with additional blueberries if desired.  Makes about 18 pancakes.

Recipe adapted from Kraft.

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