The Pancake Recipe Has Arrived


I wrote about blueberry pancakes a while back but didn’t post my recipe because I thought it needed a little work. Well this morning I felt like working on it (actually, I felt like eating blueberry pancakes), so I now have a delicious whole grain sour cream blueberry pancake recipe for you, complete with nutrition info! I really think these are the best whole grain pancakes I’ve ever eaten!

These pancakes are good for you in the sense that they offer a good amount of fiber and protein compared to a traditional pancake. But like many of my recipes they are not low in fat. Perhaps you noticed the word “sour cream” in the recipe title? I used full fat sour cream because that’s what I like. But feel free to experiment with lowfat sour cream if you prefer. Just please don’t use any of those strange fat free concoctions that they try to pass off as sour cream…they scare me 😉

This recipe uses oat bran and if you don’t normally keep it on hand, go ahead and buy some. I know what it’s like to buy an ingredient for one recipe and then never use it again. But I’ve already posted two muffin recipes featuring oat bran and now these pancakes. So you don’t really have an excuse not to try it! And since I like using it so much lately, I’m sure you’ll see a few more “oat bran” recipes popping up soon.

The suggested serving for this recipe is three pancakes, so when you look at the nutrition data, keep that in mind. They are much more filling than traditional pancakes and I actually found myself pretty full after eating only two of them. I’m pretty sure my husband could polish off quite a few more than that though! But now that I’ve made the full recipe and I’m currently the only one in the house, I’m going to be eating these pancakes for over a week! I hope they freeze well 🙂


Whole Grain Sour Cream Blueberry Pancakes

1 1/2 C. whole wheat flour
1/4 C. wheat germ
1/2 C. oat bran
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. brown sugar

1 1/2 C. lowfat milk
1/2 C. sour cream
2 eggs
2 T. melted butter
1 C. blueberries

1. In a large bowl, whisk together all dry ingredients.
2. In a separate bowl whisk together, milk, sour cream and eggs.
3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Stir in melted butter and blueberries.
4. Drop pancake batter by 1/4 cupfuls (I just use a 1/4 dry measuring cup) onto a hot, greased griddle.
5. Pancakes are ready to flip when the edges stary to dry out and darken.
6. Enjoy!

Yield: 18 pancakes, 6 servings.


  1. Jen

    🙂 Those sound amazing! I’ll try them for sure.

    Here from Mac’s

    3:24 pm  Sep 12th, 2006
  2. Patricia Scarpin

    Hi, Nicole,

    Your pancakes look amazing!! Yummy!!

    I thing I’ll try these on the weekend. 😀

    4:15 pm  Sep 12th, 2006
  3. Quinn

    Lovely pictures! They are making me realize just how hungry I am this morning. I wish I had the ingredients on hand! I’m with you about fat free sour cream. The less mysterious processing done to my food, the better.

    4:47 pm  Sep 12th, 2006
  4. Alanna

    Oat bran … of course! These are gorgeous.

    5:07 pm  Sep 12th, 2006
  5. Kathy Gannon

    Hey Nicole ! The pancakes sound like a great Central Camp breakfast. I am going to make these the next time I go.

    5:39 pm  Sep 12th, 2006
  6. Scott

    My dad always made his pancakes from scratch, and I’ve had to resort to tweaking things (unsuccessfully) to lose the white flour and up the nutrition a bit.

    Now I know what I’m going to do with all that oat bran I have on hand (after giving a batch of breakfast bars a go).

    I must confess, I will add chocolate chips in along with the blueberries!

    11:29 pm  Sep 12th, 2006
  7. Nicole

    Jen: Thanks, glad you stopped by! Let me know if you try the pancakes.

    Patricia: Thanks! I hope you like them 🙂

    Quinn: Thanks for the compliment, nice to see you’ve stopped by again 🙂

    Alanna: I’m so glad I tried baking with oat bran, it adds a great taste and texture along with the extra nutrition.

    Kathy: Yes, these would be good up at the cabin…maybe half with blueberries and half with banana! Of course my favorite breakfast up there will always be waffles!

    Scott: Let me know how the breakfast bars turn out! I need a recipe for some type of nutritious bar that is dense enough to be vacuum-sealed. My husband is deployed and I’d like to send him something through the mail but he wants something healthy. Also, let me know how the pancakes taste with chocolate chips (although I think I already know)!

    12:37 pm  Sep 13th, 2006
  8. Connie

    pancakes are a great medium for experimentation with flavors. i like your use of wheat germ, it has such a good flavor

    1:43 pm  Sep 13th, 2006
  9. aoi

    Thank you for the recipe! I will try it someday! ^_^

    9:38 pm  Sep 13th, 2006
  10. bloglily

    You’ve convinced me. Oat bran goes on my shopping list. I’m working on adding more whole grains to our meals and this is a fabulous, fabulous sounding recipe.

    2:39 am  Sep 14th, 2006
  11. Mae

    That looks great. I’ve wanted to make blueberry pancakes but never got the chance. Now blueberries are nearly out of season. Sigh.

    10:39 am  Sep 14th, 2006
  12. Julia

    ahhh, they look so delicious! perfect!
    thanks for working on it – I will definitely try them! =)
    and nice you put the nutrition info with them! Tnx!

    8:09 pm  Sep 14th, 2006
  13. fivecats

    A question, really two … is the sour cream an essential ingredient? And, how does it work as regular pancake recipe without the blueberries? Thanks!

    8:12 pm  Sep 14th, 2006
  14. Ivonne

    How I would love a stack of those right now!

    11:00 pm  Sep 14th, 2006
  15. jeannette

    wow, those look amazing! i actually made pancakes this morning and felt bad that i didn’t have any blueberries to add. and now i see what i missed! i’m cursing myself for not going blueberry picking this summer!

    9:00 am  Sep 15th, 2006
  16. Mary

    There’s nothing like a stack of fluffy (homemade from scratch) pancakes on a Saturday morning. I like that you made them “healthier” than the traditional pancakes.

    1:12 am  Sep 16th, 2006
  17. Corinne

    These pancakes look amazing! I’ll have to try to make them sometime!

    10:05 pm  Sep 16th, 2006
  18. Karen

    Nicole –

    Those sound really good – I have blueberries in the freezer …

    I’m thinking of trying yogurt in place of the sourcream …

    6:01 pm  Sep 17th, 2006
  19. Laurie

    Dh is absolutely crazy for blueberry pancakes. I make them regularly. I’ll have to try your recipe and see what he thinks. We make our own blackberry syrup every year and dh carefully hoards it all for his blueberry pancakes, sharing reluctantly when forced to, lol!

    It is an incredible combination!

    2:35 pm  Sep 19th, 2006
  20. Anita Fei

    sigh..this is the punishment I get for browsing food blogs at office…it’s 11AM and I was too rushed to have breakfast this morning. And then came your blueberry pancake. Trying to survive the hunger pangs now!! I’m printing out the recipe already…wonder if this would be good for dessert – or dinner itself, haha.. I wonder if I can use buttermilk instead of sourcream+milk..hmm…getting even hungrier still (if that’s possible…)
    (btw, lovely lovely pictures in the blog!!!):D

    11:39 am  Sep 20th, 2006
  21. Nicole


    I’m sure the buttermilk would work fine! And yes, these are great for lunch and dinner too! I know because I was eating them for a week after I made them! They taste great at room temperature too. And they also freeze well. I froze them in single servings (3 pancakes) and then I reheat them in the microwave. They taste just as good reheated which is kind of unusual for a pancake I think!

    12:59 pm  Sep 20th, 2006
  22. Harmonia

    Hi! Just Blog hoppin today and stumbled upon yours. Very nice! I provided my link incase you are web surfing anytime soon and want to swing by.

    9:03 pm  Sep 21st, 2006
  23. Tom

    I saw your recipe and I figured I have just found the best pankcakes. I am going to make some during the coming week. I remember my uncle made pacakes that looked just like these.

    Thank you for putting this recipe up.


    12:07 pm  Sep 25th, 2006
  24. Dana

    Every Saturday at our house is pancake breakfast day. My husband does all the cooking and so far we’ve had banana pancakes, pumpkin pancakes, chocolate pancakes but no blueberry pancakes. The kids have really been wanting blueberry pancakes. I really liked your recipe because of all the wholesome ingredients that are in it, yes even the sour cream~~ Well we had your pancakes this morning and they were a big hit!! The kids are already begging dad to make them again next Saturday!! Thanks! Dana

    7:27 pm  Oct 28th, 2006
  25. mneme

    Recipe looks fabulous! I’m always seeking ways to make pancakes, my comfort food of choice, more healthful. This is my first visit to your blog, can’t wait to explore. Question: Would you mind sharing how you create the Nutrition Facts box? Is there a template you use? Thanks.

    10:20 am  Nov 1st, 2006
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    2:06 pm  Nov 9th, 2006
  27. ituloy angsulong

    that looks very tasty!

    2:08 pm  Nov 9th, 2006
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  30. Diane Drinkwater

    Sour cream? Do you mean like buttermilk?
    Hard to get hold of in the UK but they sometimes have it at the supermarket.

    I’ve bookmarked your site because there’s so many yummy things on here I want to go and make.

    2:22 pm  Sep 30th, 2007
  31. Nicole


    I would substitute plain whole milk yogurt for the sour cream. I’m not sure if there is a sour cream equivalent in Europe.

    10:43 am  Oct 1st, 2007
  32. Diane Drinkwater

    Thanks for the yoghurt tip! I will definitely give them a try and if I can take a picture before they get eaten I’ll upload it 🙂

    12:23 pm  Oct 1st, 2007
  33. Rachelle ~ "Mommy? I'm Hungry!"

    Weekends are a big breakfast deal around here, since we know Daddy will be here to enjoy. I am definitely adding these to my list! They’ll be great to freeze for a quick weekday breakfast too. They sound great!

    11:20 am  Apr 22nd, 2008
  34. kristen

    Hi! I am new to your blog and am so glad that I found it!! Do you think frozen blueberries would work well with this recipe, or would fresh be better? Thanks!
    I also wanted to ask what kind of camera you use, your pictures are amazing.

    3:01 pm  Dec 16th, 2008
  35. Nicole

    Kristen: Glad you stopped by! I always use frozen blueberries for my pancakes and they work great! The camera I use is a Canon EOS 30D (there’s a newer version called the 40D now).

    5:07 pm  Dec 16th, 2008
  36. Nic

    Can’t believe that I found this recipe again, I have been making it from a printout for a couple of years now, and that piece of paper somehow dissapeared! Thank you Google!! I am going to have add this blog my reads. I actually started substituting ground flaxseed meal for the butter at a ratio of 3:1 so 1/4 c + 2 T of the flaxseed. They still come out incredible and are even healthier yet. I always make a double batch and freeze them in packs of two, don’t know how long they will keep in there because I eat them too fast!

    Thanks for the great recipe!!

    4:50 pm  May 8th, 2009
  37. EatingRD

    I cannot wait to try these! We are in the process of moving and getting a new non-stinky fridge (it was a foreclosure and closed for a year), so this will have to be our first weekend breakfast! I actually just bought some oat bran because I want to try it in place of oatmeal. I’ll also have to try your muffins. I’ve made your pumpkin pancakes and honestly they were the BEST I’ve ever had. Thanks for all your great recipes!


    7:47 am  May 11th, 2009
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  39. Heidi

    Thanks for this! I am making this tomorrow! 🙂 I forgot to buy the bran though. Funny, cause I have old fashioned oats, quick oats, and steel cut oats. No bran though. I am guessing that processing the oats in my blender will be an okay substitution? Will see…Oh, and what are you cooking your pancakes on? I am in the market for a griddle, and I just do not know which would be best. Thanks in advance! Great pics of these beauties! 🙂

    12:25 pm  Jul 24th, 2009
  40. justkrish

    Hey Nicole,

    Do you think I could sub plain yogurt for the sour cream? Would it be the same amount? Let me know what you think.


    7:31 pm  Aug 4th, 2009
  41. Julie

    Thanks for publishing this yummy recipe! Pancakes are my favorite thing to experiment with and I’m always looking for ways to make them healthier. I made these today and my husband has declared them his new favorite. I had some pecans left over from the holidays so I added them and the blueberry-pecan combo was so good!

    8:11 am  Dec 30th, 2009
  42. Kelli


    I substitute plain nonfat yogurt for milk in a lot of recipes. It comes out tasting like you used buttermilk but with no fat and more protein. Using the same amount of yogurt as you would milk works fine, and I would guess that sour cream and yogurt are interchangeable as well. When I get around to trying this recipe, I will probably skip the milk and sour cream and use 2 cups of yogurt instead.

    11:29 am  Jan 25th, 2010
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  49. Caroline

    I love oat bran! It makes really delicious oatmeal — in fact, I prefer it to regular oat meal! Mix it with some salt, brown sugar, and cinnamon!

    8:24 pm  Sep 9th, 2011
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  52. Kim @ The Educators Spin On It

    We had fun this weekend picking blueberries with our families and was looking for recipes for our blueberries. So glad I found your site, thanks for sharing this delicious recipe. I shared your link on our post Little Hands that Cook with Books and Blueberries too! Can’t wait to make it with my daugther.

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