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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sour Cream–Blueberry Pancakes Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy