If you are a pancake fan like I am, you are going to love this version of blueberry ones with a hint of pucker coming from the sour cream or Greek yogurt if you choose to use that instead. The blueberries certainly enhance that tartness as well.
With the addition of the Greek yogurt and blueberries, these little perfectly prepared sour cream blueberry pancakes count as health food. Agree?
Before you set to making these, go review Pancake Basics Part 1. I’m promising you perfectly prepared pancakes, but you have to do your part as well. Or better yet, just ask me over for breakfast, brunch or brinner and I’ll be happy to give you some one on one tutoring. I’m especially interested in doing that if you live in Bali.
Or Anguilla.
Or even Bora Bora.
As long as it’s warm. And drop-dead gorgeous. I won’t be picky. I might even cook those babies for you myself. I can be bribed.
- 1 cup all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2 Tablespoons sugar
- 1 egg, beaten
- 1 cup warm milk
- 1 teaspoon vanilla extract
- 1/4 cup drained and thickened sour cream or plain Greek yogurt
- 2 Tablespoons unsalted butter, melted and cooled
- 1 cup fresh blueberries
- Whisk together flour, baking powder, salt and sugar; set aside.
- Stir together the milk, vanilla and melted butter; mix into the sour cream or yogurt.. Pour over the dry ingredients in three portions, stirring after each addition just until the dry ingredients are incorporated. The batter will have some small lumps.
- Set the batter aside for at least 15 minutes or refrigerate overnight until ready to use. Bring the batter to room temperature before using.
- Prepare the griddle; drop the batter 1/4 cup at a time onto the griddle and add a few blueberries to the pancake as it begins to bubble.
- Frozen blueberries may be used in place of the fresh ones. Rinse with cool water and dry on a layer of paper towels before using.
- By adding the blueberries to the individual pancakes, you avoid breaking them in the batter and turning your batter blue.
- Serve with unsalted butter and warm maple syrup.
Looks delicious, Debbie! Come over any time! I can show you my pics from Bora Bora…will that do? 😉 It’s every bit as dreamy as it is portrayed (as I’m sure the pancakes are as well)!
Okay. Do you know how jealous I am right now?????? You can send me a weekly photo; I wouldn’t mind a bit!
I love making things with sour cream and Greek yogurt! These look delicious AND easy!
Then you are going to love these:)
Oh my goodness, there’s not one item in that recipe that doesn’t sound delicious! And agree — eating pancakes somewhere warm and pretty is just about the ultimate experience. 🙂
Let’s find a beach somewhere:)
These sound delightful!
They are. You should try them:)
And today (1/28) is National Blueberry Pancake day! Did you know that? So, you’re definitely winning. 😉
Yummo! I think I may give these a whirl this weekend. Wish I owned a beach house in Bora Bora to which I could invite you. 🙂
Me, too cause I would definitely come:)