Blueberry Sour Cream Pancakes

Cuisinart original

A great dish to serve at any brunch.


Makes about twelve 3½-inch pancakes.


1¼ cup unbleached, all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon table salt ⅓ cup sour cream, may use reduced-fat sour cream ¾ reduced-fat milk 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter, melted and cooled slightly 1 cup blueberries

Nutritional information

Calories 300 (32% from fat) • carb. 48g • pro. 8g • fat 12g • sat. fat 7g • chol. 80mg • sod. 810mg • calc. 129mg • fiber 2g


Fit the Cuisinart® Griddler® Combo with both griddle plates and preheat both to medium. Place the flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir with a whisk to blend. Reserve. In a separate bowl, whisk the sour cream, milk, egg and vanilla together. Add to the flour mixture; whisk to combine. Stir in the melted butter. Fold in the blueberries. Do not overmix. Once grill is preheated, drop batter evenly onto each griddle plate using a ¼-cup measure, three pancakes per side. Cook pancakes until bubbles form, about 3 to 3½ minutes; flip and cook until done, about 1 to 1½ minutes longer. Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.