Blueberry Sour Cream Pancakes

First of all I just want to thank Emily for inviting me to participate on this blog. I have enjoyed reading and trying some of these recipes (and can't wait to try more).

My family LOVES pancakes. I decided we wanted to start a family tradition of having pancakes on Saturday mornings at our house and I have loved hearing Gracie say, "Please can we have pancakes today!" This is one of our favorite kinds.

Blueberry Sour Cream Pancakes

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 & 1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter melted
1 cup fresh or frozen blueberries

In a large bowl combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into flour mixture just until moistened. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm maple syrup. Yummy.


For another twist we love to make warm peach syrup to go on our pancakes. This is a syrup my mom taught me how to make when I was a little girl.

Peach Syrup

Use either a quart of bottled peaches or a large can of canned peaches.
Cinnamon (to taste)
2 tablespoons cornstarch (this is just a guess I don't usually measure) with equal parts water
1 teaspoon vanilla

Put peaches in a pan and add as much cinnamon as you like. Heat until boiling. Mix cornstarch with water and pour in a little at a time stirring constantly until desired thickness. Remove from heat and add vanilla. Serve hot over pancakes.