Sour Cream Pancakes with Blueberries

Hi, Everyone! I hope you’ve all had a great weekend and are having a good Monday so far! I’ve finally recovered from our amazing trip to Ecuador (read about it HERE and HERE!) and have my voice back again! I lost my voice towards the end of the trip and just couldn’t seem to get it back, I’ve never been so frustrated! But this week has been off to a good start and I have a great breakfast recipe to share with you today! These Sour Cream Pancakes with Blueberries make for a great weekend breakfast, and are so fluffy and delicious! The sour cream gives the pancakes great flavor and makes them so hearty and filling! Along with some fresh blueberries and (lots of) maple syrup, these are the perfect thing to wake up to on a lazy morning!

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1 cup sour cream

7 tbs all-purpose flour

2 tbs granulated sugar (add an extra tbs if you like sweeter pancakes)

1 tsp baking soda

2 eggs

1/4 tsp salt

1/2 tsp pure vanilla extract

1/2 cup fresh blueberries

Butter/oil for cooking

Syrup for serving

1. In a medium sized bowl, whisk together the flour, sugar, baking soda and salt. Add in the sour cream and stir gently. Then, add in the eggs and vanilla extract, and mix just until all the ingredients have combined. (Don’t worry if there are some lumps left in the batter.) Gently stir in the blueberries.

2. Add some butter or oil (whatever you prefer using) to your griddle or pan, and make your pancakes, portioning the batter using a 1/4 cup measure. Cook until the edges begin to brown a little and bubbles begin to pop up on the pancakes, then flip them over and cook until the pancakes are done!