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  • 2 cups All-purpose flour

  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 cup Milk
  • 1/2 cup Sour cream
  • 1/4 cup C&H® Granulated Sugar Easy Baking Tub
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 cup Fresh blueberries, washed and dried

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Prep Time: 10 minutes / Cook Time: 6 minutes / Yields: 10 pancakes
Step 1

If using an electric griddle, Preheat to 350°F. If using a frying pan, heat on medium-low heat.

Step 2

In large mixing bowl, sift the flour, baking powder, and salt. Set aside. In a separate bowl, mix the milk, sour cream, sugar, eggs, and vanilla.

Step 3

Once combined, pour the wet ingredients into the dry ingredients. Whisk until combined. There will be small lumps, don’t over mix.

Step 4

Use a 1/3 cup to scoop the batter. Use the back of the measuring cup to spread until smooth. Top the pancakes with fresh blueberries. (About 5-7 per pancake.)

Step 5

Cook each side 1-3 minutes until golden brown. Serve immediately.

Additional Tips

Pancakes are best when served immediately. To store, store in an airtight container in the fridge. It will last up to 5 days. To reheat, heat pancakes on a frying pan or in the oven to crisp them up again.

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Recipe by

Stephanie Rutherford


Stephanie is the founder of Stephanie's Sweet Treats, a decadent dessert food blog. This baking blog has the most decadent cakes, cookies, cupcakes and most importantly cheesecakes. These recipes are designed to have the most show stopping desserts with tips and tricks, so anyone can make them!