This Lemon Blueberry Pancakes Recipe Has a Secret Ingredient That Makes Them Super Fluffy Breakfast Brunch Fruit Snacks Vegetarian

If you're a pancake person, as I am, then you will love this recipe for perfectly fluffy pancakes. Yes, the lemon and blueberries make them taste extra special, but even if you left out the lemon and blueberries, these pancakes would taste amazing.

Why? Because this pancake recipe has a secret ingredient that makes them super fluffy and delish. What is this secret ingredient? Sour cream! Yes, sour cream takes plain old pancakes and super-charges them to extra-fluffy status. Plus, the hint of sour cream flavor (made sweet by the sugar) just knocks the taste out of the park!

To make these delicious, super fluffy pancakes, you need a few simple ingredients. Here's your easy shopping list: milk, sour cream, sugar, eggs, lemon juice, vanilla extract, flour, baking powder, salt, cinnamon and blueberries. The chopped walnuts are optional. You mix up the batter then flip your pancakes onto a griddle or skillet until they're golden (and fluffy).

I served these perfect pancakes for breakfast with butter and maple syrup, but they're seriously delicious enough to eat on their own. Serve them for brunch, as a snack or whenever you get a craving for amazing pancakes!

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Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 15 minutes 
Total Time: 25 minutes 
Servings: 12 pancakes

Ingredients

• 1 cup milk 
• 1/2 cup light sour cream 
• 1/2 cup granulated sugar
• 2 large eggs 
• 2 tablespoons lemon juice (fresh is best) 
• 1 tablespoon vanilla extract
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup fresh blueberries 
• 1 cup chopped walnuts, optional

Helpful Products

• Griddle
• Recipe Box
• Lemon Juicer
• Ladle
• Measuring Cups
• Measuring Spoons
• Skillet
• Whisk
• Rubber Spatula

Recipe Notes

• I like to squeeze my own fresh lemon juice, but you can use bottled in a pinch.

• I used almond milk, but you can use your milk of choice.

• I used gluten-free flour, but all-purpose flour is even better.

• I used light sour cream, but you can use regular sour cream, if desired.

• I added chopped walnuts to my batter, but that is optional. You also could use chopped pecans.

• Serve the pancakes on their own or with butter, maple syrup or your favorite pancake toppings.

Here's how to make it:

1. In a large mixing bowl, add the milk, sour cream, sugar, eggs, lemon juice and vanilla.
2. Whisk until combined, but note that the mixture will be lumpy.
3. Add the flour, baking powder, salt and cinnamon. Stir to combine, noting that the batter will be very lumpy. Do not over-mix. Gently fold in the blueberries and the walnuts, if using.
4. Spoon the batter onto a pancake griddle or into a nonstick skillet (that have been sprayed with cooking spray). The number of pancakes will depend on how large your spoonfuls are.
5. Cook pancakes over medium heat until each side is golden brown.
6. Serve warm on their own or with butter and maple syrup, if desired.

Nutrition Facts Per Serving

Calories: 153

Total Fat: 2.5g

Saturated Fat: 0.9g

Cholesterol: 64mg

Total Carbohydrate: 28.4g

Dietary Fiber: 3.2g

Total Sugars: 7.4g

Protein: 4.3g

Vitamin D: 6mcg

Calcium: 796mg

Iron: 3mg

Potassium: 1782mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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