Blueberry Sour Cream Vanilla Pancakes

Who doesn't love pancakes?  I could eat them morning, noon, and night.  These pancakes are light, fluffy, tender and delicious. The batter is made with rich buttermilk and sour cream with some vanilla extract.  Add flour, eggs, and other ingredients and mix.  I fry the pancakes in butter to get a nice crispy edge.  As the pancakes are cooking scatter some blueberries on top of the batter.  Flip and cook.  Delicious Blueberry pancakes are calling your name.

Blueberry Sour Cream Vanilla Pancakes


Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup sour cream
1/2 teaspoon vanilla extract
3 tablespoon butter, melted and cooled
2 cups fresh blueberries
butter for cooking the pancakes

Directions:
1. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.  In another bowl, whisk buttermilk, eggs, sour cream, vanilla extract and melted butter together.  Make a well in the center of the flour mixture and pour in the buttermilk mixture; gently stir until just combined.  Batter should remain lumpy with a few streaks of flour.
2. Heat 1 tablespoon of butter in a nonstick skillet over medium heat.
3. Using 1/4 cup measuring cup, pour batter in skillet.  Cook until the edges are set, and bubbles on surface are beginning to break.  Sprinkle blueberries on the pancakes.  Cook until golden brown.
4. Using a wide spatula, flip the pancakes and continue to cook until second side is golden brown.  Serve pancakes immediately.  Repeat with remaining batter, add butter as needed.  Be sure to wipe the skillet with a paper towel between uses.
Makes 14 pancakes.

Fluffiest Blueberry Pancakes

Those were the best Blueberry Pancakes I have ever eaten.  That was the endorsement these pancakes received from the spouse.  The kids enjoyed them too.  Pancakes are a great option for any meal.  Quick, easy, versatile, and delicious.  I took advantage of making  blueberry pancakes  for dinner because blueberries are plentiful.

These pancakes took about 10 minutes to prepare and about 15 minutes to cook.  The were truly fluffy, delicious and loaded with blueberries. Cooking them in butter added a nice crunch to the edges.


Fluffiest Blueberry Pancakes
From Pinch of Yum
INGREDIENTS

3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan

INSTRUCTIONS

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
2. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
3. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

4.Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain.

Serves 4