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Trisha Yearwood’s Blueberry Pancakes Recipe

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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.

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

  1. Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  2. In a separate bowl, whisk the eggs, then stir in the milk, sour cream, 2 tablespoons of the melted butter, and the vanilla extract.
  3. Make a well in the dry ingredients and gently stir in the wet ingredients until just combined.
  4. Fold the blueberries and lemon zest into the batter without overmixing.
  5. Heat a lightly buttered skillet or griddle over medium heat.
  6. Pour about 1/4 cup of batter for each pancake onto the hot surface.
  7. Cook until bubbles form and begin to pop on the surface, then flip and cook until the second side is golden brown.
  8. Repeat with the remaining batter, brushing the skillet with the remaining melted butter as needed.
  9. 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

Find it online: https://thefamilycooking.com/trisha-yearwoods-blueberry-pancakes-recipe/