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Blueberry Sour Cream Pancakes

blueberry sour cream pancakes Breakfast
Blueberry Sour Cream Pancakes
  • Prep 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 6

Flip over blueberry-sour cream pancakes made from sugar cookies! MORE+ LESS-

Updated September 23, 2020
Bake-Off® Contest 46, 2013
Michele Kusma
Columbus, Ohio
Pillsbury Cookies
Make with
Pillsbury Cookies

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
2
eggs
1/2
cup sour cream
1
cup fresh or frozen (thawed and drained) blueberries
1
jar (12 oz) blueberry preserves

Steps

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  • 1
    Let cookie dough stand at room temperature 10 minutes to soften. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.
  • 2
    In large bowl, break up cookie dough. Beat in eggs with electric mixer on low speed until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Add sour cream; beat until smooth. Stir in blueberries.
  • 3
    Spray nonstick pancake turner with cooking spray. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes 4 to 5 minutes or until bubbly and dry around edges. Carefully turn; cook other side 1 to 2 minutes or until deep golden brown. Keep warm.
  • 4
    In medium microwavable bowl, microwave preserves and 1 tablespoon water on High 1 minute; stir until smooth. Serve over pancakes.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
7g
34%
Trans Fat
4g
Cholesterol
80mg
26%
Sodium
290mg
12%
Potassium
65mg
2%
Total Carbohydrate
89g
30%
Dietary Fiber
0g
0%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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