Baker by Nature

A Baking Blog by Ashley Manila

The Blueberry Pancakes Of Your Dreams

The Blueberry Pancakes Of Your Dreams Thick, fluffy, and just bursting with fresh blueberries! Friends, these are the blueberry pancakes of your dreams 🙂

The Blueberry Pancakes Of Your Dreams I’m looking forward to this Summer! I’m so excited for lazy days reading in the park, loads of market fresh produce, and ahem – my BIRTHDAY! Yep. Only 1 month away now. So totally… that girl. I’m already planning a cake week. Yes. A whole week of cakes!!! But really – more than anything – I’m excited for Summer breakfast! And to me, Summer breakfast means blueberry pancakes. Hot mornings… fresh blueberries… sweet, buttery, ultra-fluffy pancakes. Not a bad combo, right?

The Blueberry Pancakes Of Your Dreams As you’ve probably noticed by now, I labeled these pancakes the ones of your dreams. A bold statement… but I’m standing by it! These pancakes are really the best. I tested them literally 16 times. You know, just to be sure 😉

The Blueberry Pancakes Of Your Dreams So what makes them the best (you ask)? Well, it’s pretty simple. They’re full of blueberries; tender enough to cut without a knife; and not too sweet to drench in syrup! Syrup is an important part of the pancake game!

The Blueberry Pancakes Of Your Dreams These blueberry beauties are luscious and tender thanks to sour cream, whole milk, and a couple of eggs. Nothing fancy here!

The Blueberry Pancakes Of Your Dreams And they get their sweetness from a kiss of brown sugar and a heavy hand of berries! Simple simple does the job 🙂

The Blueberry Pancakes Of Your Dreams I just love these perfect pancakes! And I know you will too. What’s your favorite Summertime breakfast? xoxo

The Blueberry Pancakes of Your Dreams! These are seriously THE BEST.

5 votes

Print

The Blueberry Pancakes Of Your Dreams

Ingredients

  • *Makes about 14 pancakes
  • 3 large eggs, separated
  • 1 cup full-fat sour cream
  • 3 tablespoons whole milk
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2/3 cups + 2 tablespoons all-purpose flour
  • 1 1/2 cups fresh blueberries
  • 4 tablespoons butter, for the pan
  • Maple syrup, for serving

Instructions

  1. In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
  2. In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
  3. Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
  4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
  5. With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
  6. Melt 1 tablespoon of butter in a large skillet over medium heat.
  7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
  8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  9. Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.

You may also enjoy:

Blueberry Cottage Cheese Pancakes

Blueberry Cottage Cheese Pancakes Blueberry Peach Tart with Vanilla Glaze

Easy Blueberry Peach Tart with Vanilla Glaze Healthy Blueberry Banana Bread

Healthy Blueberry Banana Bread

0 Shares

Reader Interactions

Comments

  6. Kelly - LEFT SIDE OF THE TABLE says

    June 2, 2014 at 2:25 pm

    Home run Ashley!! They are the blueberry pancakes of my dreams because you put a TON of berries in it!! I hate when people are stingy with the amount of blueberries in pancakes lol…but really 😉 This is probably one of my fav summer breakfasts, along with some great quality peppered bacon 😀 My favorite is in August after i’ve picked some fresh wild blueberries, then making delicious things like pancakes using them. AH can’t wait! Thanks for sharing!

    Reply

  12. Tashiana says

    June 2, 2014 at 9:36 pm

    Oh my!! These look insanely divine.
    The sour cream is key, right? I know that yogurt is 10 x better than milk for fluffiness, so I cannot even imagine the silky, cloud-like fluffiness that full fat sour cream results in! I can’t believe I have never got round to trying it before…your pics are actually pushing me into trying it!
    My favorite summer time breakfast is probably something with maple syrup actually! Peanut butter too…I don’t know! I can never ever decide! I can tell you that these pics are beautiful though! Thanks for the perfect recipe, totally pinning this to remind me of whats for saturday brunch!!

    xo Tash

    Reply

  15. Ashley | Spoonful of Flavor says

    June 3, 2014 at 1:52 am

    My birthday is next month too and I like the sound of an entire week dedicated to cake! And I’ll definitely be dreaming about these pancakes tonight. I’m so glad that it is blueberry season so I can make a huge stack!

    Reply

  18. Nicki says

    June 3, 2014 at 2:40 pm

    Made these this morning, and they turned out perfect! And so delicious, and beautiful. What a wonderful recipe!! Thank you!

    Reply

  20. Kaylee M. says

    June 15, 2014 at 8:09 pm

    Just made these for our Father’s Day breakfast. So good! I also made a blueberry topping with it. They were nice and thick. And it was nice that the batter wasn’t runny. I added some cinnamon to the recipe because I love cinnamon. I will be making them again. Thanks for the great recipe!

    Reply

  25. Michelle says

    September 13, 2014 at 4:33 am

    These pancakes look delicious and I can’t wait to make them for my family. I have tried many recipes and havn’t quite found the perfect one yet. I know you said “fresh blueberries” but have you ever tried using frozen?

    Thank you,

    Michelle

    Reply

    • bakerbynature says

      September 13, 2014 at 6:42 pm

      Hi Michelle! I haven’t tried frozen, but readers have made them with frozen and reported back good results 🙂 So it should work just fine. My only tip, be sure to not defrost the berries before mixing them in. They should go straight from the freezer into the batter, to avoid purple streaks/mushy berries.

      Reply

      • Carrie says

        February 10, 2019 at 5:58 pm

        I made the mistake of running cold water over my frozen berries first. I think it added too much moisture to the batter. Also I used reduced fat milk and sour cream. Next time I will try without the milk at all, to see if the reduced moisture helps the batter. It took longer for mine to cook, which burned the tops. But I still ate them- very tasty!

        Reply

  26. Cody says

    January 30, 2015 at 7:26 pm

    Ahhhhhhmazing!!! Seriously “so fluffy I’m gonna die” came to mind whilst scooping the pillowy batter out of the bowl to the pan! For the little extra work put into these pancakes such as; whipping the egg whites, it’s totally worth it! The only thing I did different than what the instructions said was… With a whisk I whipped the liquids up BEFORE adding the baking powder.. My sour cream was super thick and needed a beat down.. Then folded the baking powder into the liquids and follwed instructions. Great recipe! thank you! I should have doubled it for 4 hungry teenage boys.. My bad!

    Reply

  27. johnvansyckle@nycap.rr.com says

    March 7, 2015 at 2:39 pm

    Tried these pancakes, & have to say THE ABSOLUTELY BEST EVER LIGHT & FLUFFY RECIPE I HAVE EVER TRIED, & WILL NO LONGER SEARCH 4 ANOTHER ONE. THIS IS A KEEPER. KUDOS & THANK YOU

    Reply

  28. Tina says

    March 14, 2015 at 4:15 pm

    Oh are these amazing! I didnt have any vanilla and only had about a half cup of sour cream. Still made them. So light and fluffy! Definitely planting a blueberry bush! My husband told me not to loose this recipe.

    Reply

  30. Maria says

    June 13, 2015 at 3:26 pm

    We just made these and they were fantastic! They are fluffy, not overly sweet and delicious. These will be added to my weekend breakfast rotation. The recipe only yielded 7 small pancakes in my case but that is plenty in my household.

    Reply

  31. Destiny says

    June 17, 2015 at 5:25 pm

    Made these this morning after my son requested blueberry pie for breakfast. They were delicious and he was very happy!

    Reply

  32. Monica says

    June 20, 2015 at 8:47 pm

    hi! I have dried blueberries as we dont have fresh in Venezuela. What would you suggest to do with them before adding them to the mix?
    Thanks! Want to make them tomorrow for fathers day here!

    Reply

  33. jessica says

    July 4, 2015 at 4:04 pm

    happy independence day! Made these for a nice holiday breakfast and they were a hit! My son asked for 4 helpings! That’s the most food I’ve seen him eat! I was a little intimidated with beating the egg whites to the mixture, but it expanded the batter almost twice the size! So I can see how someone might only get a few pancakes out of it, but after beating the egg whites till it’s almost stiff, I was able to get about 12 pancakes! VERY DELISH!!!!!!! Thank you =)

    Reply

    • bakerbynature says

      July 6, 2015 at 1:56 pm

      Hi Jessica! I hope you had a great 4th of July 🙂

      I’m thrilled to hear you and your son enjoyed these pancakes! And I’m happy you didn’t let the egg white beating stop you from making them. It can definitely be intimidating the first time you do it, but it becomes second nature after a while.

      Have a great day!

      Reply

  34. Sarah says

    July 26, 2015 at 12:26 pm

    These are amazing! So fluffy and incredibly delicious. My boyfriend normally hates pancakes and now he’s begging me to make them again!

    Reply

  37. Dami says

    August 20, 2015 at 3:39 am

    Just made these for dinner…lol yeah dinner! THEY. WERE. AMAZING!!!! My boyfriend is not a fan of blueberries, so could i make these the same way but leave out the blueberries?

    Reply

    • bakerbynature says

      August 20, 2015 at 1:42 pm

      So happy to hear it, Dami. I love pancakes for dinner – or brinner, as we call it 😉 I think this recipe should work OK without the blueberries, though I can’t say for sure as I’ve never tried. Please let me know if you try!

      Reply

  38. Liz says

    August 23, 2015 at 4:47 pm

    These are awesome! I used full fat greek yogurt because it’s what I had on hand, and instead of regular flour I did 1/3c almond flour and 1/3c + 2T oat flour to make them gluten free and a bit higher in protein. I also had to use frozen blueberries out of necessity. Even with all that adjustment they turned out beautifully! Thank you for the terrific recipe.

    Reply

  39. Charne says

    November 11, 2015 at 9:20 pm

    Hi! I love this recipe! My boyfriend complained when i tried a different one… but can it be made the night before to save time in the morning?

    Reply

    • bakerbynature says

      November 12, 2015 at 12:32 pm

      Hi Charne. I’m so happy you – and your boyfriend – are loving the recipe! I’ve never tried making the batter the night before, but I think it should work fine. If you try it, I’d love to know how it turns out.

      Reply

  42. Smithe679 says

    September 10, 2016 at 7:55 am

    Someone necessarily help to make seriously articles I’d state. This is the very first time I frequented your website page and up to now? I surprised with the research you made to create this particular publish extraordinary. Fantastic process! dedgkfakgdbcdfaa

    Reply

    • bakerbynature says

      November 29, 2016 at 10:12 am

      Hi Ashley. I haven’t tried making this in advance, so I’m not sure how the batter will hold up. I wouldn’t recommend storing it for more than a few hours, as it contains active ingredients that develop the batter as they sit. If you give it a try, I’d love to hear how they turn out 🙂

      Reply

  44. Loren Steele says

    December 6, 2016 at 1:04 pm

    I love how you did the whole soufflé thing separating the yolks from the whites. Delicious pancakes. A little overkill with the 9 photos before the recipe. I was starting to think I’d never get there.

    Reply

  45. Rochelle C. says

    January 29, 2017 at 5:17 pm

    Just found a link to this recipe on Pinterest this morning (it’s been repinned over 82k times!!), and cooked them up for the family breakfast. WOW… these are most definitely the best blueberry pancakes we have EVER had! I have to say, I didn’t have sour cream in the fridge so I substituted with whole fat greek plain yogurt. It worked out just fine. They cook up so incredibly fluffy and light, with big bursts of blueberries in every bite. This will my go-to blueberry pancake recipe from here on out. Thanks so much for sharing!!

    Reply

    • Rochelle C. says

      January 29, 2017 at 5:20 pm

      P.S. We enjoyed these pancakes with a little bit of soft butter and a dusting of powdered sugar, and didn’t miss the maple syrup *at all*. The sweetness and soft preserve-like texture of the blueberries were plenty good. Try it! 🙂

      Reply

  46. Alex says

    February 2, 2017 at 6:24 pm

    Do you suggest making the batter the night before? I have big breakfast planned for the morning and want to save some time 🙂

    Reply

  49. Tara says

    February 17, 2018 at 1:58 pm

    These were so so good!! I had some ricotta I needed to use soon so I squeezed a lemon and 2 tsp of sugar into the ricotta and mixed well and served it in between the layers of the pancakes! Lemon blueberry and ricotta! So yummy! Thanks for the recipe!

    Reply

  51. Bradley Viljoen says

    January 3, 2019 at 8:36 am

    Well you said these were the best pancakes and that is what they are. I made and ate these for new years breakfast and i cant tell you how impressed we all were. They are truly the best pancakes i have ever eaten. Thank you so much for sharing. This recipe will be with me for life!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *