Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

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This recipe is our favorite pancakes! They really are best served with blueberry syrup, but just butter or maple syrup work too!

INGREDIENTS:
2 c. all-purpose flour

1/4 c. sugar

4 tsp. baking powder

1/2 tsp. salt

2 eggs

1 1/2 c. milk

1 c. sour cream

1/3 c. butter, melted

1 c. fresh or frozen blueberries

DIRECTIONS:

1. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients; just until moistened. Don't overmix. Fold in blueberries, DON'T MIX! If you mix your batter will turn purple. You want more of a swirl, like this:

If you do turn the batter purple, don't stress, they taste just as good.

Pour batter by 1/4 cupfuls onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry syrup.

We make a ton of these for dinner and then freeze for quick breakfasts during the week, just pop them in the toaster!

ENJOY!