Sour Cream Blueberry Pancakes
| 1 cup | milk room temp |
| ¾ cup | sour cream |
| 2 large | eggs |
| 4 Tbsp | unsalted butter melted |
| ½ tsp | pure vanilla extract |
| 2 cups | plain flour |
| 3 Tbsp | granulated sugar |
| 2 tsp | baking powder |
| 1 tsp | baking soda |
| ½ tsp | salt |
| Oil or butter to saute | |
| 1 cup | blueberries + more for topping |
| In a medium bowl, whisk together dry ingredients (2 cups flour, 3 Tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt). |
| In a separate large bowl, whisk together wet ingredients (1 cup milk, 3/4 cup sour cream, 2 large eggs, 4 Tbsp melted butter, 1/2 tsp vanilla). Pour dry ingredients over wet ingredients and fold everything together just until smooth and no streaks or large clumps of flour remain then fold in blueberries until dispursed. |
| Heat a large non-stick pan over medium heat and add butter or oil. Once it's hot, you can use either an ice cream scoop or spoon to add the batter to the pan. Saute 2 minutes per side or until golden brown on each side and fluffy. If they brown too quickly, reduce the heat to allow a full 2 minutes per side. Transfer to a serving platter when done and serve warm with desired toppings. |
| NOTE |
| You can substitute raspberries or frozen raspberries instead of blueberries and You can use full-fat Greek yogurt or regular vanilla yogurt. |
| Pancakes are ready to flip after about 2 minutes on each side. You’ll know it’s time to flip when you see bubbles form at the top and the bottom edges browning. If they brown too quickly, reduce the heat. You want them golden brown on each side and fluffy. |