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Blueberry Sour Cream Pancakes with Fresh Homemade Syrup

Author: Lisa Longley


  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 2 Tbsp. Truvia sweetener or 1/4 cup sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1 1/2 cup milk + a little more as necessary to thin batter out
  • 1 cup light sour cream
  • 1 cup fresh or frozen blueberries
  • Syrup:
  • 1 cup cold water
  • 2 Tbsp. cornstarch
  • 1/4 cup Truvia sweetener or 1/2 cup sugar
  • 4 cups fresh or frozen blueberries


  • Combine flour, baking powder, Truvia and salt in a large mixing bowl. In another bowl, beat the eggs and add in the milk, and sour cream. Stir mixture into dry ingredients, just until moistened. Fold in the blueberries. If batter is too thick, lightly stir in more milk until the desired consistency. Pour batter by 1/4 cups onto a hot greased griddle or pan. Flip over when bubbles start to form on the top. Makes about 20 pancakes.
  • For syrup: In a large saucepan, combine water, cornstarch and Truvia until smooth. Add blueberries. Bring to a boil over medium heat. Cook and stir for about 2 minutes or until thickened and blueberries start to pop open. Remove from heat and serve with cooked pancakes. Enjoy!