Blueberry Pancakes

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

1 3/4 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup milk, plus more if needed

1 cup sour cream

1 stick butter, melted

1/2 teaspoon lemon zest

Directions

  1. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter. 
  2. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

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