Sour Cream Blueberry Pancakes

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At Stonehurst Place we cook with Organic ingredients whenever possible.

  • 2 cups fresh blueberries, divided
  • 1⁄2 cup granulated sugar, plus 1 Tablespoon, divided
  • 3⁄4 cup water
  • 1 1⁄3 cups all-purpose flour
  • 1 teaspoon sea salt, fine
  • 1 1⁄2 teaspoon aluminum-free baking powder
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1 large egg, beaten
  • 1 cup sour cream
  • 1 cup whole milk whipped cream and mint sprigs, to garnish


1. Blueberry Syrup: In a small saucepan combine 1 cup fresh Organic blueberries, 1/2 cup Organic granulated sugar and 3/4 cup water. Stir over medium heat until sugar is dissolved; raise temperature to medium-high and bring to a boil. Remove from heat and crush berries with the back of a spoon; let sit to intensify flavors and cool while you prepare the pancakes. For a smoother syrup, puree in a blender.

2. Pancakes: In a large bowl, thoroughly combine flour, salt, baking soda, sugar and nutmeg. In a medium bowl, combine egg, sour cream and milk; add to flour mixture and stir just enough to combine all ingredients.

3. Add blueberries, gently stirring just enough to mix (but not crush) blueberries.

4. Drop batter onto a hot griddle greased with a little Organic butter. Cook pancakes until small bubbles form; when bubble open or pop flip to second side. Cook until golden on second side, then immediately remove from griddle.

5. To serve, place 3 or 4 on a plate, sprinkle with powdered sugar, and top with a dollop of whipped cream. Sprinkle the whipped cream dollop ever so lightly – just barely – with ground nutmeg. Serve with blueberry syrup.

Cook’n With Caroline Note: Recipe may be doubled and batter will keep covered in refrigerator for up to one week.


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