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Nutrition Facts
Serving Size 1 (107g) Recipe makes 8 servings
Calories 184
Calories from Fat 72		(39%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 409mg		17%
Potassium 140mg		4%
Total Carbohydrate 23.2g		7%
	Dietary Fiber 1.2g	4%
	Sugars 3.7g
Protein 5.0g		10%
detailed view... how is this calculated?

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Blueberry-Sour Cream Pancakes

Recipe #343295 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: kittycatmom
Dec 13, 2008

These pancakes are so good!

SERVES 8 -10 (change servings and units)

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon brown sugar, packed
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 egg, beaten
1 cup sour cream
1 cup milk
1 cup blueberries

Directions

1
Stir flour, baking soda, salt, brown sugar, nutmeg and cinnamon together thoroughly.
2
In a separate bowl, combine egg, sour cream, milk; add to the dry ingredients, stirring just enough to moisten. Carefully add blueberries, stirring gently to mix.
3
Drop batter by the 1/4 cupfuls onto a hot greased griddle.
4
Cook until the surface is covered with bubbles; flip and cook until done.

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Featured Reviews for This Recipe

From: Annacia

On Apr 5, 2009

This was Sunday brunch today. I used fat free sour cream and frozen berries (still frozen), cut the salt in half and used skim milk. They came out perfect. I wonder if the texture difference might be in the cooking heat used? For pancakes I always use the electric griddle set on 350. These were a delight as we had brunch while enjoying the bright Spring sunlight trying to melt more snow.

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From: Boomette

On Mar 29, 2009

These pancakes are great. Very soft. I reduced the amount of cinnamon to 1/2 tsp. And I omitted nutmeg. I used fat-free sour cream. Thanks Kittycatmom. Made for 123 hit wonders

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From: Sarah in New York

On Mar 17, 2009

These pancakes are AMAZING! I thought they came out perfect in every way. They were fluffy and nice. No problems with the texture at all. I think the key is when she says in the directions to stir until just combined... that's what you should do. If you overmix, the baking soda will not be as powerful. I did use frozen blueberries with no problem at all. Kittycatmom has the best pancake recipes and these are no exception. Just perfect!

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From: Lalaloula

On Feb 7, 2009

Kittycatmom, these taste absolutely gorgeous! The sour cream really gives them the little extra something. It's just their texture I wasn't very happy with: They were very soft and fell apart when trying to serve them. Perhaps it's because I used frozen berries that started to thaw during the making?! In summer I'll try again with fresh ones. Thanks for posting this. Made for Potluck Tag January 09.

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