Kirbie's Cravings

Giant blueberry pancakes

photo of a stack of blueberry pancakes

One of the things I missed most when I went off to college was mealtimes with my family. With a family of six, mealtime is always a festive occasion. There is lots of conversation, laughter, and eating. For some reason, food just tastes better when there are others around, fighting sharing the same food.

I still get to experience family dinners and lunches when I visit my parents, but one thing we rarely have anymore is breakfast. Even if everyone is home, everyone sleeps in and breakfast is usually just a piece of toast. Growing up, breakfast would be pancakes, omelets, French toast, etc.

Over July 4th weekend, I finally got to have a family breakfast experience again with my brothers. For once, no one had to work and everyone was awake. It was the perfect opportunity to use my new Emilware aluminum cast iron griddle, which was provided to me by CSN Stores. You can read about CSN stores’ generous offering here. I chose the griddle because I wanted to make more than one pancake at once and I wanted to make big pancakes.

close-up photo of a stack of blueberry pancakes

The griddle fits across one and a half burners on my stove. It is super, super heavy. I was prepared for this as it’s a better material, but it made it hard to clean since I had to use two hands just to hold it.  However, the grill was very sturdy, didn’t slide around.  And other than the fact that it was heavy, it was pretty easy to clean. It worked quite well and I set out to make big, fluffy, blueberry pancakes. I was able to make the pancakes much bigger than with my frying pan. The only downside was that I was still only able to make one pancake at a time. The griddle is heated up on the stove. While the whole griddle gets hot, only the part that was directly above the big burner heated up sufficiently to cook the pancakes. Does anyone with a stovetop griddle have any tips? Was I do something wrong?


I had some sour cream I needed to use up, so I made sour cream pancakes. I love how high the sour cream pancakes rise. I had fresh sweet blueberries which I sprinkled onto the batter after the pancakes began to cook. I doubled the recipe below and added blueberries:

photo of a stack of blueberry pancakes

Sour Cream Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
I love the flavor of these sour cream pancakes. When I make pancakes for my family I like to double this recipe. The pancakes are delicious as is but I also like to add fresh blueberries, too.


  • 1 1/2 cups flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup sour cream
  • 3/4 cup + 1 tbsp fat free milk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • PAM spray for the griddle


  • Whisk together the flour, sugar, baking powder and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract. Add the wet ingredients to the dry ones and mix only until combined.
  • Don’t overmix the batter, or your pancake will be chewy, dense and tough! (I love that you don't need to mix out the lumps).
  • Grease pan/skillet with butter or PAM spray. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom is nicely browned.
  • Flip the pancakes over and cook for another minute or so until its browned. Serve warm with butter and/or maple syrup.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

7 comments on “Giant blueberry pancakes”

  1. Is it time consuming to make the batter? I’m always sooo lazy and use to turn to Bisquick. What’s your take on Bisquick? I know it’s not ‘made from scratch’ but is it decent?
    Your pancakes look delish. My friend said his trick to making the perfect pancakes is to add ricotta cheese.
    Hopefully I’ll have the chance to try out this recipe 🙂

  2. Pancakes are part of our morning rituals. I have four kids plus hubby, so imagine how many pancakes I have to make every single morning! lol! But you’re right, breakfast is so much fun with them. It may sound pretty chaotic with a lot of good-morning-ma, arguments, praises, laughter, sometimes even crying, lol, but it’s still a happy morning!

  3. I’ve seen ricotta cheese recipes out there, next time I need to try it out and see what it does to pancakes.
    I like Bisquick. When I’m lazy and want something quick, I think it tastes pretty good. The thing I like about the sour cream pancakes is how fluffy they get, something you can’t get from bisquick. I don’t think it takes that much longer. There’s just a few more thing you need to add to your batter, but there’s no real “extra” steps -you just combine everything and mix a little bit.

  4. Wow, lots of mouths to feed! Growing up, I didn’t full appreciate it- the arguing, crying, etc, but now I do appreciate all those moments.

  5. Pingback: Giant blueberry pancakes | Online REL

  6. These look so delicious to me. But they do look kind of dark. What ingredient is making them looking darker than normal pancakes, or are they just slightly over cooked? No matter to me, I prefer my pancakes a little over cooked rather than under cooked.

    I will say also that most people cook the blueberries right into the mix but I really prefer them on top, uncooked at all. I really hate any cooked fruit, go figure, people think I’m crazy then because I had all fruit pies!

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