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!

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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.

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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.

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Comments

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

    Reply

  20. 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. 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

    • 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

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

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  32. 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. 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

    • 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. 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. 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

    • 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. 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. 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

    • 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

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    Reply

    • 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. 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. 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

    • 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. 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. 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

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