Blueberry Pancakes

Blueberry Pancakes
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Calories 360 cals
Total Fat 6 g
Cholesterol 12 mg
Dietary Fiber 2 g
Sodium 698 mg
Protein 15 g
Total Carbohydrate 62 g

Prep Time: 20 Minutes

Time to Table: 20 Minutes

Serves: 4 (4 per serving)


  • 1 1/2 cups skim milk
  • 1/2 cup egg substitute
  • 1/2 cup Daisy Light Sour Cream
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/2 cups fresh blueberries


Heat a griddle to 350 degrees. In a large bowl, beat the milk, egg substitute, sour cream and oil with wire whisk until well blended. Add the sugar, baking powder, baking soda and salt. Beat with a wire whisk until mixed. Stir in the flour only until all flour is moistened. Stir in the blueberries. Pour 1/4 cup batter on the griddle for each pancake. Cook until bubbles form on top of each pancake and pop, and the bottoms are golden brown. Turn and cook the other side until golden brown and cooked through. Repeat with the remaining batter. Tip: frozen blueberries may be used in place of fresh. Do not thaw frozen blueberries before adding to the batter.


Average Rating:
4 out of 0 5
Beautybymo_tutorials 07/09/2017

I received Daisy sour cream free from influenster for testing purposes and I'm so glad I did! I saw this recipe and never ever knew sour cream could go on pancakes!! It made it so much more creamy and delicious. I was sold!

MommyKatie 12/08/2016

Who knew that adding Daisy to pancakes can make all the difference! My family and I are in love, and enjoy finding more ways to use Daisy Sour Cream in a variety of dishes!

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