Sour Cream–Blueberry Pancakes

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.

Yield: 4 servings (serving size: 2 pancakes and 2 tablespoons blueberries)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 229
  • Fat: 11.6g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 7.7g
  • Carbohydrate: 23.1g
  • Fiber: 1.5g
  • Cholesterol: 139mg
  • Iron: 0.8mg
  • Sodium: 365mg
  • Calcium: 153mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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