Monday, February 18, 2013

Buttermilk Blueberry Sour Cream Pancakes

We had pancakes for our Sunday Night supper. I was tired of the usual ones that I make and I had just enough buttermilk in the refrigerator to make the right amount from scratch for our family. So I looked around and found some that I decided would do the trick. Thanks to a family friend, Tammy, who shared them in a cookbook compiled by one of my sisters. :) The only thing I changed about the recipe was the addition of buttermilk instead of regular milk and I put blueberries only in the two that I ate. The rest of my family likes their pancakes plain. One of the boys commented that you barely have to chew them they just melt in your mouth. They were delish!
I made sure everyone had enough before I set about making my own. I added blueberries and whipped some heavy cream. Sweeten it a little according to your taste then add fresh pineapple. Sprinkle with Toasted Coconut and drizzle with Maple Syrup. I was out of the real deal so I improvised and made my own 'maple' syrup. They were super yummy for a special treat on a cold blustery evening!
2 cups All Purpose Flour
¼ cup Sugar
4 teaspoons Baking Powder
½ teaspoon salt
2 Eggs
1½ cups Buttermilk
1 cup Sour Cream
1/3 cup Butter, melted
1 cup Fresh Blueberries, optional
Combine dry ingredients in a bowl. In a seperate bowl beat the eggs then add buttermilk, sour cream, and melted butter and mix well. Stir into dry ingredients just until blended. Fold in blueberries, if adding. I like to use a size 20 cookie scoop for thick pancake batters because it makes it easier to get the right amount for a nice even size. Melt a bit of butter on a griddle over medium-medium low heat and cook until bubbles form on top of the 'cakes or the edges look dry. Flip over and cook till the second side is golden brown. Drizzle with syrup, or in the case of some of my kiddos, slather them with peanut butter and drown them in syrup. :) Enjoy!
Homemade 'Maple' Syrup
2 cups water
3½ cup brown sugar
1 teaspoon maple flavoring
¾ cup dark corn syrup, optional
Bring water to a rapid boil. Turn heat off and stir in sugar, maple flavoring, and corn syrup, if adding. I don't usually add this but had a bit left that's been in the cupboard long enough now so I did this time. Let set for several hours to allow flavors to blend. Or if necessary use it right away. I've done it both ways and the world is still the same. :)
Happy Monday to all of you!
♥Be Blessed!♥


  1. Oh, I love the toppings you used! Looks delicious!

  2. Oh yum! What a beautiful plate of pancakes! I could scarf those down right about now! haha...