Fluffy Blueberry Pancakes
Ingredients
The pancake batter
-
2
cups
all-purpose flour
-
3
Tbsp
granulated sugar
-
2
tsp
baking powder
-
¾
tsp
baking soda
-
½
tsp
salt
-
1¼
cups
milk
-
1
cup
sour cream
-
2
large
eggs
-
5
Tbsp
unsalted butter, melted
The blueberries
-
1½
cups
fresh blueberries
For cooking
-
as needed
Tbsp
cold butter for griddle
Instructions
- Preheat an electric griddle to 400°F.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, sour cream, and eggs.
- Pour the wet mixture into the dry mixture and stir until mostly combined.
- Fold in the blueberries and melted butter gently.
- Butter the griddle and pour a heaping ⅓ cup of batter for each pancake.
- Cook until the bottom is golden brown, then flip and cook the other side until golden.
- Serve immediately with maple syrup.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
300mg
Cholesterol
50mg
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