Blueberry Sour Cream Pancakes - Cass's

Cassie *


Another Son's favorite. This is my sour cream pancake recipe, just adding berries...they are melt in your mouth good.

If you have never eaten a sour cream are really missing out..

This is the only pancake recipe my family will eat.. with or without the berries...they love them..I have also used banana's, chocolate chips, blackberries, peaches, etc..



★★★★★ 4 votes

depends how big you make them
10 Min
5 Min


  • 2 c
  • 4 tsp
    baking powder
  • 1 c
    sour cream
  • 1/4 c
  • 1/2 tsp
  • 1 1/2 c
  • 1/3 c
    butter, melted
  • 2
  • 1 - 1 1/2 c
    blueberries, fresh or frozen..i use frozen

How to Make Blueberry Sour Cream Pancakes - Cass's


  1. Combine dry ingredients in a medium bowl.

    In another bowl beat eggs.

    Add milk, sour cream and butter; mix well.

    Stir into dry ingredients just until moistened.

    Fold in the blueberries carefully.
  2. Pour desired amount of batter on hot oiled griddle or skillet. (I add oil and a bit of butter together to the pan or griddle).

    If using an electric griddle, the perfect temperature is 375.

    Skillet method set heat to medium.
  3. To test if pan is hot enough..I sprinkle a small amount of water in the pan..if it dances around and dries right up..the pan is ready. You don't want the pan smoking hot. You will burn the cakes before cooked through.
  4. When bubbles form and the edges begin to look dry, gently lift one edge of the pancake
    to check for color. Golden brown means ready to flip.

Printable Recipe Card

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