The Blueberry Pancakes of Your Dreams are thick, fluffy, and just bursting with fresh blueberries! Delicious with a drizzle of maple syrup or even ice cream! These golden brown blueberry pancakes are the perfect breakfast recipe to whip up this weekend!
Blueberry Pancakes
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?
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 😉
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!
These blueberry beauties are luscious and tender thanks to sour cream, whole milk, and a couple of eggs. Nothing fancy here!
And they get their sweetness from a kiss of brown sugar and a heavy hand of berries! Simple simple does the job 🙂
I just love these perfect pancakes! And I know you will too. What’s your favorite Summertime breakfast? xoxo
More Pancake Recipes:
- My Favorite Buttermilk Pancakes
- Light and Fluffy Chocolate Chip Pancakes
- Cranberry Orange Pancakes
- Lemon Ricotta Pancakes
- Whole Wheat Greek Yogurt Blueberry Pancakes
- Fluffy Pumpkin Pancakes
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
- In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
- In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
- 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.
- 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.
- With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don’t blend together.
- 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.
- Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.
Aida says
Hi there. Its seem delicious. and found this from pinterest and make my list http://www.sesukaida.com/10-delicious-pancakes-for-your-morning/
Tina says
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.
[email protected] says
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
Cody says
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!
bakerbynature says
Hi Cody! Sooooo happy these pancakes were a win! 4 hungry boys definitely call for a double batch 😉
Michelle says
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
bakerbynature says
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.
Carrie says
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!
Alice // Hip Foodie Mom says
you tested this recipe 16 times?! I just needed to see that one shot of the pancakes, with that layered bite. oh my gawd. Pinned. Blueberry pancakes of my dreams, indeed.
Karen @ The Food Charlatan says
Oh my gosh, that first shot it amazing!!! I love that you tested these 16 times…All in a days work right?? 🙂
bakerbynature says
Hey Karen! Allllll part of the job 😉 Thanks for the sweet words! xo
Joyce laferrera says
They look awful good.
Cindy says
I’ve made these twice this week. They are perfect!!! Thank you!