Fluffy Sour Cream Pancakes with Blueberry Sauce
This 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.
Servings: 10 Servings
Calories: 148kcal
Ingredients
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
Instructions
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.
Recipe Notes
Dairy products
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.
Leavening agents
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.