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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.
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!
Yuma! Added mashed bananas, oatmeal, crushed flaxseed and toughest for sour cream. Beautiful! Thx!!
Yummmy. I made these today for Easter Brunch. So amazing
Yay! So happy they were a part of your holiday celebration 🙂
Do you suggest making the batter the night before? I have big breakfast planned for the morning and want to save some time 🙂
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!!
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! 🙂
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.
Can I make batter ahead of time and put in fridge?
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 🙂
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I’ve made these a couple of times now and they are totally to die for!!!!
Just made these this morning and oh my god. Amazing!
So happy to hear it, Amanda! Thank you for letting me know.