1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Welcome to Chat Addicts!

    We are a very friendly chat forum covering a range of topics and always make new members feel very welcome

    Please feel free to take a look around.

    Registration is absolutely free and only takes a minute.
  3. Registered members can:
    • Join in the discussions or start their own
    • Play in the games arcade
    • Upload pictures to their own personal gallery
    • Promote their own sites
    • and much more!

    Recipes Blueberry Sour Cream Pancakes

    Domestic Goddess Jun 3, 2012

    1. Domestic Goddess

      Domestic Goddess Regular Chatter

      Apr 25, 2012
      Likes Received:
      Trophy Points:
      When I made these blueberry pancakes, I used frozen blueberries, which I thawed them first on paper toweling, before adding them to the batter. My husband said the pancakes were very good. I thought they were good too!

      [​IMG] [​IMG]

      Blueberry Sour Cream Pancakes

      2 large eggs
      3/4 cup milk (I used 2%)
      1 cup sour cream
      1 teaspoon vanilla extract
      2 cups Bisquick Original Pancake & Baking Mix
      1 cup fresh, or frozen (thawed) blueberries
      maple syrup, or your favorite pancake syrup

      In a large bowl, whisk the eggs thoroughly. (I whisked the eggs with a fork in an 8 cup (2-quart) glass bowl.)

      Pour milk in the bowl; whisk eggs and milk together.

      Add sour cream and vanilla extract to the bowl, and whisk the mixture for a few minutes, until all is blended well together.

      Now add the Bisquick; blend well to mix ingredients together.

      Stir in the blueberries. (Or, wait and top the pancake batter with the blueberries, after the batter has been poured into the skillet or onto the griddle, as shown in the first photo above.)

      Spray a skillet or griddle with a no-stick cooking spray. Heat the skillet over medium-high heat. If using an electric griddle; heat griddle to 350ºF.

      Pour 1/4 cup of batter in skillet or onto the griddle. Cook about 2-3 minutes; turn pancakes, and cook 2-3 minutes, or until pancakes are golden brown.

      (Since I used a skillet, and placed it on my front burner, which is a large-size gas burner, I heated the skillet over medium-low heat, so it only took 1-2 minutes per each side to cook the pancakes.)

      Serve pancakes with maple syrup, or a favorite pancake syrup.

      Yields: About 20 (3-1/2 inch) blueberry pancakes.