Why I’ll Love This Recipe
I enjoy how light and fluffy these pancakes become with the combination of sour cream and baking soda.
I like that the fresh blueberries add bursts of natural sweetness throughout every pancake.
I appreciate the hint of lemon zest because it complements the blueberries perfectly.
I can prepare the batter in just a few minutes with simple pantry ingredients.
I love serving these pancakes with butter, maple syrup, or even a dusting of powdered sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- all-purpose flour
- sugar
- baking powder
- baking soda
- salt
- eggs
- milk
- sour cream
- melted butter
- vanilla extract
- fresh or frozen blueberries
- lemon zest
Directions
- I sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- I whisk the eggs in a separate bowl, then mix in the milk, sour cream, half of the melted butter, and the vanilla extract.
- I make a well in the dry ingredients and pour in the wet mixture, stirring gently until everything is just combined.
- I carefully fold the blueberries and lemon zest into the batter without overmixing.
- I heat a lightly buttered skillet or griddle over medium heat.
- I pour about 1/4 cup of batter for each pancake onto the hot surface.
- I cook until bubbles appear and begin to pop on the surface, then flip and cook until the other side is lightly golden.
- I repeat with the remaining batter, adding more butter to the skillet as needed.
- I serve the pancakes warm with butter and maple syrup.
Servings and Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- I add chopped pecans or walnuts for extra crunch.
- I substitute raspberries or blackberries for a different berry flavor.
- I mix in white chocolate chips for a sweeter breakfast treat.
- I use whole wheat flour for part of the all-purpose flour to add a heartier texture.
- I sprinkle cinnamon into the batter for a warm, comforting flavor.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
I freeze the pancakes in a single layer before transferring them to a freezer-safe bag, where they keep well for up to 2 months.
I reheat refrigerated or frozen pancakes in the microwave, toaster, or a warm skillet until heated through.
I like placing a small pat of butter on top after reheating to bring back their fresh-from-the-griddle flavor.
FAQs
Can I use frozen blueberries?
I can use frozen blueberries without thawing them first, which helps prevent the batter from turning purple.
Why does this recipe use sour cream?
I find that sour cream creates exceptionally moist, tender, and fluffy pancakes with a rich flavor.
How do I keep the pancakes fluffy?
I mix the batter only until the ingredients are combined because overmixing can make the pancakes dense.
Can I make the batter ahead of time?
I prefer making the batter fresh, but I can prepare the dry and wet ingredients separately and combine them just before cooking for the best texture.
What toppings pair well with these pancakes?
I enjoy serving them with maple syrup, whipped butter, fresh blueberries, powdered sugar, whipped cream, or a spoonful of blueberry compote.
Conclusion
I always enjoy making Trisha Yearwood’s blueberry pancakes because they are soft, buttery, and filled with juicy blueberries. The addition of sour cream and lemon zest makes them stand out from ordinary pancake recipes, creating a breakfast that feels both comforting and memorable. Whether I serve them for a relaxed weekend brunch or a special morning gathering, they are always a favorite.
PrintTrisha Yearwood’s Blueberry Pancakes Recipe
These blueberry pancakes are soft, fluffy, and bursting with juicy blueberries, with a touch of lemon zest for bright, fresh flavor. Sour cream adds richness and tenderness, making them perfect for a special breakfast or weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup sour cream
- 4 tablespoons melted butter, divided
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 teaspoon lemon zest
Instructions
- Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, whisk the eggs, then stir in the milk, sour cream, 2 tablespoons of the melted butter, and the vanilla extract.
- Make a well in the dry ingredients and gently stir in the wet ingredients until just combined.
- Fold the blueberries and lemon zest into the batter without overmixing.
- Heat a lightly buttered skillet or griddle over medium heat.
- Pour about 1/4 cup of batter for each pancake onto the hot surface.
- Cook until bubbles form and begin to pop on the surface, then flip and cook until the second side is golden brown.
- Repeat with the remaining batter, brushing the skillet with the remaining melted butter as needed.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
- Use frozen blueberries without thawing to prevent the batter from turning purple.
- Do not overmix the batter to keep the pancakes light and fluffy.
- Add chopped pecans, walnuts, or white chocolate chips for extra flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in a toaster, microwave, or skillet until warmed through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 390 kcal
- Sugar: 13 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 105 mg
