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Lemon Sour Cream Pancakes

  • Yield: 12 pancakes
  • Prep Time: 15 minutes


  • 1/2 cup Flour
  • 3 tbsp Sugar
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 1 cup Breakstone's Sour Cream
  • 1 tsp Lemon zest
  • 1 tbsp Fresh lemon juice
  • 1/2 cup fresh blueberries
  • 1/4 cup maple syrup


  1. Combine flour, sugar, baking soda and salt in a bowl.
  2. Mix eggs, sour cream, lemon zest and juice in medium bowl until well blended.
  3. Add the flour mixture and stir to mix.
  4. Ladle batter into a hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake. Cook until bubbles form on top, then turn to brown other sides. Repeat with remaining batter.
  5. Top with blueberries and syrup and serve immediately.


Recipe adapted from Breakstones.com


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