Edna Mae's Sour Cream Pancakes (with Blueberries)

February 16, 2014

I have been on a huge pancake kick recently. These pancakes are so freaking good. They're like pancakes meet french toast. 

For those of you who like me, didn't know who Edna Mae was until finding this pancake recipe, she is the mother-in-law of foodie blogger, The Pioneer Women. And she is getting a lot of rave reviews for her recipe across the blogosphere. 

7 tbsp all-purpose flour
1 tbsp sugar
1 tsp baking soda
1/2 tsp salt 
1 cup sour cream
2 large eggs
1/2 tsp vanilla extract
1/2 cup blueberries

Heat 1 tbsp of butter in a medium skillet over medium-low heat. On my stove-top, this was about a 4-6 depending on the burner (don't you just love NY kitchens). Make sure to move the butter around so it coats the whole pan.

In a medium sized bowl, stir flour, sugar, baking soda and salt together.

Add in sour cream and mix together gently. I like to stir the mixture a few times, then tilt the bowl and press the sour cream into the flour with the back of a fork against the side of the bowl. It is okay to have lumps in the mixture, but you want to make sure that all the dry ingredients are combined with the sour cream.

In a separate bowl, whisk eggs and vanilla extract together. Then add to the mixture and stir.

Use about 1/4 cup of the batter per pancake. Add blueberries.

Flip the pancake after 2 minutes or once you see bubble starting to appear on the surface. Then cook the other side for the same amount of time. Repeat.

Stack them and serve with syrup and enjoy!

Napkins courtesy of Dot & Army.


  1. Yum! I wonder if Greek yogurt would work as a substitute for the sour cream?! I may give that a whirl this weekend :)

    1. I think it definitely would! I just wouldn't use 0%.


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