Cinnamon-Sour Cream Pancakes with Blueberries

Breakfast is great any time of the day. One of my favorite breakfasts to make for visiting family during the holidays is pancakes, which are sometimes also called:

  • flapjacks
  • skillet cakes
  • hotcakes
  • griddle cakes
  • crepes blintzes
  • latkes
  • johnny cakes

No matter what you call them, they are delish. The sour cream makes these blueberry pancakes extra fluffy and light, and they will melt in your mouth. What’s your favorite garnish for the top of a big ‘ole stack of hotcakes?

Cinnamon-Sour Cream Pancakes with Blueberries

Cook Time: 15 minutes

Yield: about 16 four-inch pancakes


2 cups all-purpose flour
2 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoons vegetable oil, for the pan
1 cup fresh blueberries for garnish
maple syrup


Whisk together flour, brown sugar, cinnamon, baking powder, baking soda and kosher salt in a medium bowl. In another medium bowl, whisk together buttermilk, sour cream, eggs and melted butter.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix.

Heat vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out the oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup to measure, portion batter for 3 to 4 pancakes in the pan. Cook until the edges are set, first side is golden brown, and bubbles on surface are just beginning to break (about 2 to 3 minutes).

Flip pancakes and continue to cook until second side is golden brown (about 1 to 2 minutes more). Serve pancakes immediately with syrup and blueberries on top. Repeat with remaining batter.


Recipe adapted from Brown Eyed Baker