Sour Cream Blueberry Pancakes- these from-scratch pancakes are loaded with fresh blueberries that burst with flavor. Such a great homemade pancake recipe.

There’s nothing I enjoy more on a weekend than starting the day with a fluffy stack of pancakes drenched with maple syrup. Blueberry Pancakes are a big favorite of mine.

Sour Cream Pancakes are similar to Buttermilk Pancakes and every bit as delicious.

Ingredients Needed

You are likely to already have all of the ingredients on hand. For the dry ingredients you will need all-purpose flour, sugar, baking powder, and salt. For the wet ingredients you will need 4 tablespoons melted butter, milk, 2 eggs, sour cream, and vanilla extract.

Sour Cream Blueberry Pancakes Recipe Tips
Frozen Blueberries can be used instead of fresh blueberries.

Full-fat Greek yogurt or regular vanilla yogurt can be used instead of sour cream.

If pancakes are browning too quickly, turn the heat down some.

Flip the pancakes over when bubbles start forming on the top.

Keep the first batch of pancakes warm in a 200 degree oven while you make the rest. Unless you have hungry eaters to eat them right away.

Storage and Freezing

Leftover pancakes can be refrigerated for about 3 to 4 days. Reheat them in a toaster oven until warm. They can also be frozen for up to 2 months. To freeze, arrange them in a single layer on a baking sheet and place in the freezer until frozen. As soon as they are frozen, place them...