Blueberry Pancakes
I like to use fresh blueberries, but frozen fruit works as well!
Ingredients
- 1 1/2 cups all purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 1 cup milk
- 1 cup blueberries
- unsalted butter for cooking
Instructions
- In a medium bowl mix together the flour, sugar, baking powder, baking soda, and salt.
- Add the egg, sour cream, and milk. Whisk until everything is combined and then fold in the blueberries with a spatula.
- Heat a large skillet over medium heat. Add a dab of butter to the pan. Once melted add about 1/2 cup of pancake batter. Once the batter is bubbling, flip the pancake and cook for about 2 more minutes or until lightly browned.
- Serve with maple syrup and/or butter!
Notes
You can use full-fat or low-fat sour cream, but I find these are most delicious with full-fat sour cream. You can also substitute the sour cream for plain Greek yogurt.
You can use any milk of your choosing. I typically use skim milk, but whole, almond, or oat milk will all work great!
If you're not a blueberry fan, you can still make this pancake recipe and leave them plain or add nuts, chocolate chips, or other fun inclusions!