35 Reviews of Blueberry Sour Cream Pancakes With Blueberry Sauce

From: Irmgard

On Sep 18, 2006

These are so good - one of my special occasions breakfasts! I find, though, that they tend to burn easily so I use a low heat to cook them.

From: Kate57

On Aug 5, 2007

Wonderful way to start the day! Makes you feel spoiled. I would agree with a couple of the other posts these pancakes will become dark quickly and if you like a nice golden brown pancake have your griddle at a slightly lower temp. (Even the dark ones taste awesome though :drool: )

From: Cynna

On Jul 4, 2006

These pancakes were great. I really love the depth the sour cream adds it's a nice change from buttermilk! I added a 1/2 tsp of fresh lemon juice to the sauce to make it a little perkier and only used a cup of blueberries instead of four cups(didn't have that much). I also happened to be out of baking powder, so I just substituted 1 tsp of baking soda, 1 tsp of cornstarch, and 2 tsp of cream of tartar and it worked out perfectly. Sort of a make-your-own-baking powder formula. =D This made about 24 medium-sized pancakes for us. Thanks for sharing!!

From: Marie Nixon

On May 10, 2009

5 stars all the way. My mom loved these for her Mother's Day breakfast. I made the pancakes as called for in the recipe, except I left the blueberries out of the batter and placed them on each pancake just before flipping them. Doing it this way ensures that the batter does not turn blue! I only had 1 cup of blueberries for the sauce recipe but it still turned out wonderful.

From: SkinnyMinnie

On Jul 23, 2006

AWESOME!!! This is the best blueberry pancake recipe I have come across!! Light and fluffy with tons of flavor!! I made the sauce also, and cooked it a little longer to intensify the flavor (as suggested by others). This also came out great, but I prefer the sauce over ice cream!! Thank you for sharing these great recipes!!!

From: Bev

On Jul 15, 2006

This recipe is nothing short of sensational! I cooked the sauce a bit longer, giving it a deeper blueberry color, and intensifying the flavor of the sauce. The pancakes were light, fluffy and flavorful. I added the blueberries to the skillet, topping each pancake, instead of folding the berries into the batter, to give each individual pancake the amount of berries needed. I feel this recipe should set the standard for all blueberry pancake recipes. I have made a lot of pancakes before, but this is the topper! I am delighted to have found this! Thank You so much, chelgilm!

From: sugarpea

On Jul 13, 2004

I made your blueberry sauce and liked it very much. I didn't try the pancakes so I don't feel right about rating the recipe. I did find that cooking the sauce longer intensified the flavor.

From: Dorel

On Aug 18, 2007

I only added 1/8 cup sugar. 1/4 teaspoon salt. I set my griddle at 325*. I spread them out so they wouldn't be too thick in the middle. Didn't make the sauce. Nice taste, not too sweet. I used syrup and butter on them. I raised my temp to 350* for the rest. I did't find mine came out too dark. I got 18 pancakes.

From: Sarah Lewis

On Aug 28, 2005

These were delicious! I changed a few things: -used blueberry low-fat yogurt instead of sour cream -used olive oil instead of butter -used 1 1/2 cup all-purpose flour and 1/2 cup whole wheat flour I think these changes made the pancakes marginally healthier, and my husband liked them best out of all the pancake recipes I've tried in the last couple of months.

From: lilmommas

On Jun 26, 2008

Wow! I have never tried sour cream blueberry pancakes before but these were outstanding! I didnt make the surup, I already had some store bought blueberry syrup, but next time I make these I will be making the syrup with them. My kids enjoyed them as well. Thanks for sharing this great recipe!