This 15 minute sour cream pancake recipe is a delicious and easy breakfast treat. Made with a homemade blueberry sauce to go with them and just a few simple ingredients for the sour cream pancakes - they are light and fluffy and perfect for any morning.
🌟 Why this recipe works
Sour cream pancakes with blueberry sauce is an easy breakfast recipe that only requires a few simple ingredients. The delicious pancakes are light and fluffy, and the blueberry sauce is a delicious way to top them off.
This is the best pancake recipe that is quick to make in just 30 minutes and perfect for any morning or light lunch!
The blueberry sauce is made with fresh blueberries and boiled in a saucepan with lemon juice, zest, and thickener to drizzle on top of the pancakes. Also you can use it to top a delicious french toast casserole.
Like buttermilk pancakes, these sour cream ones have a similar taste and texture but with a slightly creamier flavor. The added sugar, lemon zest, and vanilla essence give them a zingy sweet flavor - and the baking powder and soda help give them that melt-in-your-mouth airy texture.
With just a frying pan and saucepan required to make these fluffy sour cream pancakes and a few ingredients, you'll have enough batter to cook up a family-sized treat in no time!
Plus, the creamy batter is perfect for adding in your favorite toppings like chocolate chips, nuts, dried fruit, or fresh berries. Follow my simple recipe, and wow your guests with the fluffiest pancakes EVER!
🍽 Key ingredients
To make these pancakes light and fluffy, you'll need key ingredients like baking powder, soda, and eggs to give them their heavenly texture.
Leavening agents - Baking powder and soda help to make the pancakes light and fluffy.
Eggs - Eggs are necessary to bind the ingredients together and give the pancake structure.
Milk - Whole milk is better for a creamier texture, but you can use whatever is in the fridge.
Sour cream - Sour cream makes the pancakes slightly creamier in flavor and adds moisture. You can use regular sour cream or fat-free sour cream.
Lemon & vanilla - The lemon zest and vanilla give the pancakes a subtle sweet flavor.
Sugar - Use granulated sugar to sweeten the pancakes to your liking.
Flour - All-purpose flour is the best to use for these pancakes.
Butter - Butter is melted and added to the batter to help with browning and flavor.
Blueberry sauce - The blueberry sauce is made with fresh blueberries, butter, lemon juice, zest, water, sugar, and cornstarch to thicken it up.
If sour cream is not available, use 1 cup of buttermilk or even Greek yogurt or crème Fraiche can be used as an ideal substitute.
If you don't have fresh blueberries, you can use frozen ones, just be sure to thaw them first. Or use another berry, as strawberry, raspberry, or blackberry works just as well.
You can use another citrus like lime or grapefruit if you don't have lemon.
Baking soda and baking powder
These ingredients are vitally important for pancake recipes to help them rise with air bubbles. If you don't have baking soda, you can still make the recipe, but with 4 teaspoons of baking powder instead of 2.
🔪 How to make
Homemade sour cream pancakes are easy to make and only require a few simple ingredients. With my easy-to-follow instructions on preparing the fresh blueberry sauce and fluffy pancakes, you'll have a delicious breakfast in no time.
Wash the blueberries in a bowl of cold water to remove any debris and dirt.
Cooking instructions for the blueberry sauce
Mix the lemon juice and cornstarch In a small glass or bowl using a fork until creamy, then set aside.
Toss the blueberries, lemon zest, sugar, and water together in a medium-sized saucepan. Place the pan over high heat and bring to a boil.
Reduce heat to low, stir in the lemon juice/cornstarch mixture and butter, then simmer and stir until the sauce thickens slightly. Remove from heat and cover, then set aside.
Cooking instructions for the pancakes
Whisk the flour, sugar, baking soda, baking powder, and salt In a large bowl.
In a separate bowl, whisk the wet ingredients of sour cream, milk, egg, vanilla, lemon zest, and melted butter together.
Combine the wet ingredients into the flour mixture until combined.
Place a large, nonstick skillet over medium-low heat and brush with butter. When the skillet is hot, use a ¼ cup measuring cup to drop the pancake batter onto the skillet.
Cook pancakes until bubbles appear on the surface and the bottom is golden brown, then flip over and cook the other side for about 1 minute.
Place the cooked pancakes in a preheated oven at 150 degrees Fahrenheit to keep warm. Continue to make pancakes with the remaining batter.
Serve the sour cream pancakes with a drizzle of maple syrup and topped with several spoonfuls of the blueberry sauce, and enjoy.
💭 Cooking tips
Remove the egg and sour cream from the fridge first to allow them to come to room temperature before mixing. Room temperature dairy products incorporate better than straight from the cold fridge.
Baking powder and soda help to make the pancakes light and fluffy. Be sure not to use too much or the pancakes will be bitter.
Fresh is best
The blueberry sauce is best made with fresh berries, but frozen can also be used. If using frozen, thaw them first before adding them to the saucepan.
Don't over mix the batter.
Once you've added the wet ingredients to the flour mixture, mix just until combined. Over-mixing will make for tough sour cream pancakes.
Use a nonstick skillet.
A nonstick skillet is key for getting perfect pancakes that don't stick and tear when flipping them over. Be sure to brush the skillet with butter before each pancake.
📖 Recipe Variations
Pancakes are made for creativity, and there are so many flavor combinations to try by adding your favorite toppings to the batter. Here are a few ideas:
Add chocolate chips
Add half a cup of choc chips to the batter for delicious chocolate chip pancakes.
Dates and raisins
Soak ½ cup of raisins in hot water for 5 minutes, then add them to the batter and 1 cup of chopped dates.
Stir in 1 cup of chopped nuts of your choice to the batter. Cashews and almonds are great options.
🥗 What to serve with
Sour cream pancakes are usually served as part of a bigger breakfast that includes eggs, bacon, sausage, and hash browns. But they can also be enjoyed on their own as a snack or dessert. Some great options are:
There are many ways to cook bacon, and the crispy pieces make a delicious side dish to serve with these fluffy pancakes. For an extra sweet taste, make candied bacon by smothering the bacon in maple syrup before and after baking them.
If you want to make a full-on dessert, make some whipped cream and sliced bananas to serve on top along with your favorite syrup.
Make a milkshake
One of my personal favorite things to do with the leftover blueberries is to make a delicious creamy milkshake. It's fun, easy, and thick! Use ice cream for a seriously tasty thick milkshake or milk for a thinner version.
🙋 Frequently Asked Questions
Why are my sour cream pancakes not fluffy and light?
The main cause for dense pancakes is overworking the batter and letting the batter sit for some time after mixing it. For best results, mix the dry and wet ingredients until just combined and cook straight away.
Can I use a different type of flour?
The best flour to use for pancakes is all-purpose flour, but you can also use whole wheat flour or a gluten-free flour blend. Just be aware that the pancakes will have a different texture with each type of flour.
🧊 Storing and ♨️ reheating
Sour cream pancakes are suitable for storing and eating the following day. Whether you reheat them or eat them cold with the blueberry sauce, they're amazing!
Fridge - Pancakes will last in the fridge for up to 3 days. Transfer the leftover pancakes and sauce to separate airtight containers and refrigerate them.
Freezer - Pancakes can be frozen for up to 2 months. Again, use separate airtight containers for the pancakes and sauce.
Reheating - For best results, reheat the pancakes in a preheated oven at 250 degrees Fahrenheit for 5 - 8 minutes or toaster oven. You can also reheat them in the microwave for a minute or in a frying pan with melted butter until warmed through.
🍳 Related Recipes
If you like this sour cream pancakes recipe, you should try one of these easy recipes in your next breakfast meal. Including my easy brioche french toast and tater tot casserole recipe.
Check out my collection of sweet breakfast ideas to impress your guests. And why not also try my buttermilk biscuits with some chocolate gravy on top! Yum!
👪 Serving Size
This recipe will yield approximately 10 to 12 sour cream pancakes, which is enough for 5 to 6 servings. Or you can easily scale the recipe up or down depending on how many people you're serving.
Fluffy sour cream pancakes are a delicious and versatile breakfast food that can be enjoyed in many different ways. They're perfect for sharing, and the deliciously creamy, light texture is utterly irresistible combined with the sweet blueberry sauce.
Whether you're serving them with sausage breakfast casserole, bacon and eggs casserole or enjoying them as a dessert, sour cream pancakes are sure to please.
Love this breakfast recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort breakfast recipes for your next family meal! And if you have any questions, I'm here to help!
Fluffy Sour Cream Pancakes with Blueberry Sauce
for the blueberry sauce:
- 2 tablespoon lemon juice - fresh
- 2 teaspoon cornstarch
- 2 cups blueberries - fresh, or frozen
- 2 teaspoon lemon zest
- 3 tablespoon sugar
- ½ cup water
- 1 tablespoon butter
for the pancakes:
- 1 cup flour
- 2 tablespoon sugar
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ¼ cup milk
- 1, large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoon butter - melted
to make the blueberry sauce:
- In a small glass or bowl, use a fork to mix the lemon juice and cornstarch together until creamy then set aside.
- Toss the blueberries, lemon zest, sugar and water together in a medium sized saucepan. Place the pan over high heat and bring to a boil.
- Reduce heat to low, stir in the lemon juice/cornstarch mixture and butter, then simmer and stir until the sauce thickens slightly. Remove from heat and cover, then set aside.
to make the pancakes:
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
- In a separate bowl, whisk the sour cream, milk, egg, vanilla, lemon zest and melted butter together, then mix this into the flour mixture until combined.
- Place a large, nonstick skillet over medium heat and brush with butter. When the skillet is hot, use a ¼ cup measuring cup to drop the pancake batter onto the skillet.
- Cook until bubbles appear on surface and the bottom is golden brown then flip over and cook the other side for about 1 minute - place the cooked pancakes in a warm oven to keep warm. Continue to lightly butter the skillet before cooking the next pancake.
- Top with several spoonfuls of the blueberry sauce before serving.
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