ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sour Cream-Blueberry Morning Pancakes With Wild Blueberry-and-Peach Topping

Prep time 15 mins
Cook time 5 mins
Yield Makes 14 pancakes
BRAND WINNER POST Selects Cereal. You can toss the warm peaches with the blueberry sauce, or leave them separate for a beautiful presentation.


  • 1 cup all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, beaten
  • 1/2 cup canola oil
  • 1/2 cup 1% low-fat milk
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups crushed blueberry cereal
  • vegetable shortening
  • Wild Blueberry-and-Peach Topping
  • Whipped cream, fresh mint sprigs (optional)
  • confectioners sugar (optional)

How to Make It

  1. Sift together first 6 ingredients in a large bowl. Whisk together beaten eggs and next 4 ingredients; stir in cereal. Add to flour mixture, stirring just until dry ingredients are moistened. (Batter will be thick.)

  2. Pour about 1/4 cup batter onto a hot (350°), greased griddle or a greased nonstick skillet over medium heat; spread batter into a circle with back of a spoon. Cook pancakes 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 to 3 minutes or until done. Top each serving evenly with Wild Blueberry-and-Peach Topping, and, if desired, whipped cream, mint sprigs, and confectioners sugar.