Sour Cream–Blueberry Pancakes

Oxmoor House
Sour Cream-Blueberry Pancakes Recipe
Photo: Oxmoor House
Adding sour cream to the gluten-free pancake batter makes the pancakes extra moist and tender. Topping the pancakes with blueberries makes them extra tasty.
4 servings (serving size: 2 pancakes and 2 tablespoons blueberries)


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1 cup light sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
2 large eggs
2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
1/4 teaspoon salt
Cooking spray
1 cup blueberries, divided


1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Add baking mix and salt to sour cream mixture, stirring just until moistened.

2. Heat a large nonstick skillet or griddle over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan; cook 1 minute. Sprinkle each pancake with 1 tablespoon blueberries. Cook 1 minute or until edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Top pancakes evenly with remaining 1/2 cup blueberries.

Created date

November 2011

Nutritional Information

Calories 229
Fat 11.6 g
Satfat 5.7 g
Monofat 3.7 g
Polyfat 1.3 g
Protein 7.7 g
Carbohydrate 23.1 g
Fiber 1.5 g
Cholesterol 139 mg
Iron 0.8 mg
Sodium 365 mg
Calcium 153 mg