Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Serve topped with blueberries and syrup.
Substitute fresh raspberries for the blueberries.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 40g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 3 topped pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.