Whisk together the flour, sugar, baking soda, and salt a in medium bowl.

In a seperate bowl, stir together sour cream, cottage cheese, eggs, and vanilla in large bowl until creamed.

Combine the two mixtures -- stir until just combined. Gently stir in blueberries.

Heat a griddle or electric skillet to a medium heat. Spray lightly with cooking spray. Ladle a 1/4 cup of batter onto the griddle for each pancake. Cook until lightly brown and bubbles begin to form. Turn and cook other side. Do not turn again.

Makes 12 to 16 pancakes.


These are great just dusted with powdered sugar.

Mr Breakfast would like to thank susan for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From Martulka (Team Breakfast Member)

Rating (out of 5):

Very good, used only one cup of blub and white whole wheat flour. Yam.

Comment submitted: 3/23/2010 (#10130)



From naughtymonkeys

Rating (out of 5):

They were scrumptious! We added a bit of milk as the batter was pretty thick. We also used plain yogurt as we didn't have quite enough sour cream. They had a great flavor and even could have been less sweet.

Comment submitted: 2/8/2009 (#7546)



From dana828 (Team Breakfast Member)

Rating (out of 5):

These are my husband's favorites! Our friends first made them for us the original way and gave me the recipe, then I made some substitutions and they were just as good. I used whole wheat pastry flour, Splenda, fat-free sour cream, and lowfat cottage cheese. We couldn't even tell the difference.

Comment submitted: 10/7/2007 (#3710)



From greeneyes

Rating (out of 5):

This recipe makes the best pancakes we have ever had.

Comment submitted: 2/18/2007 (#1556)

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