Rich Blueberry Granola Pancakes Recipe

Sour cream makes pancakes rich and fluffy, and they are full of crunchy granola and juicy blueberries. Amazing beyond words! 


Pancake – 5 tablespoons butter melted – 1 cup milk – 1/4 cup sour cream – 2 large egg – 1 tablespoons granulated sugar – 1 teaspoon vanilla extract  or paste – 1/2 teaspoon salt I use fine sea salt – 1 1/2 cups all-purpose flour – 4 teaspoons baking powder – 1 cup granola I use soft granola  – 2 cups fresh blueberries both for the pancakes and for serving The rest Butter or oil for cooking Maple syrup for serving

Step 1

Add melted butter to a medium/large mixing bowl from the microwave or heat. After cooling to lukewarm, stir in milk, sour cream, eggs, sugar, vanilla extract, and salt.   


Step 2

Whisk by hand or on medium speed with a mixer until egg white ribbons are gone when lifted from the bowl. Mix flour and baking powder in a smaller basin.   

Step 3

Add this to the wet components and whisk gently until all flour is moistened and no dry spots remain. Lumpy is fine. Rest the mixture for 15 minutes.  

Step 4

Use a spatula to gently fold the granola. Heat your cast iron crepe pan over medium heat and lightly coat it with oil or butter.   

Step 5

Pour 1/4 cup (60 ml) batter into the hot pan, leaving space between pancakes. I prefer doing two at once.  

Step 6

Put a few blueberries on each pancake and cook for 2-3 minutes. Flip the pancake and cook for another 60 seconds until the other side is golden brown and bubbles develop on top.  

Step 7

The pancakes can be served directly on plates or on a baking sheet wrapped with aluminum foil to keep warm while you finish cooking.  

Step 8

Add fresh blueberries that didn't make the batter and lots of maple syrup to pancakes.  

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