I really love lazy mornings where my family and I just get to hang back and relax, no need to rush somewhere! It is usually one of those mornings that as the kiddos wake up we all just pile into my bed and we laugh, tickle baby bellies, chat, just be silly and everyone is happy! They are the mornings that call for pancakes.
I am always looking for new ways to make pancakes. I have a basic recipe that I have made in hundreds of different combinations. But today it sounded too boring. I wanted to try something new. Well recently I made some Belgian waffles (recipe coming soon!) with the sour cream, and they were perfect I thought I would try my hand at a sour cream pancake and bonus I just bought a HUGE container of blueberries at Costco that needed to be used up and ta da: sour cream blueberry pancakes were born!
Blueberry Sour Cream Pancakes Recipe
Makes about 18-24 medium sized pancakes
1 1/2 cup Whole Wheat Flour
1/2 cup all-purpose flour
1/4 cup sugar
2 tsp cinnamon
4 tsp baking powder
1/2 tsp salt
2 cups milk
1/2 cup (8-oz) light sour cream
1/2 cup greek yogurt
1/4 c. butter, melted
1 tsp vanilla
1-2 c. fresh or frozen blueberries ( I used a LOT)
optional: 1 cup cinnamon chips
Combine all dry ingredients in a bowl, whisk together.
In another mixing bowl, beat the eggs. Add milk, sour cream, yogurt, butter and vanilla; mix well.
Pour wet ingredients into dry ingredients, until blended. Fold in the blueberries and cinnamon chips if using. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown (and the blueberries started to run on top of the pancakes a bit, if using fresh blueberries)
Serve with a dollop of Vanilla Greek yogurt, more fresh blueberries and your favorite maple syrup! SO GOOD!