Are you looking for the perfect breakfast for brunch on Mother’s Day? Trisha Yearwood’s Blueberry Pancakes are some of the best blueberry pancakes you’ll ever make! These pancakes can be made any time of the day whether it’s Breakfast, Brunch or Brinner.
The pancakes have a hint of lemon in them and they’re light and fluffy. The batter is also a bit on the thicker side. It is a great base pancake mix if you leave out the lemon zest and blueberries!
If you like Trisha Yearwood I love her Chicken Tortilla Soup recipe or Trisha Yearwood’s Slow Cooker Chocolate Candy.
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Ingredients Needed
- All-purpose flour–is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes,including bread,cakes,cookies,and pastries.
- Sugar –Or regular granulated sugar,I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Baking powder –is a leavening agent used in many baked goods,such as cakes,muffins,and biscuits. It is made up of a combination of baking soda,cream of tartar,and sometimes cornstarch.
- Baking soda –also known as sodium bicarbonate,is a white crystalline powder that is commonly used in baking as a leavening agent
- Salt –to taste
- Eggs –The best type of eggs you can buy at the store are organic or free-range eggs,while others may prefer eggs from specific breeds of chickens
- Milk,plus more if needed –Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Sour cream –can sub Greek Yogurt
- Butter,melted –Unsalted butter is the most commonly used type of butter in baking,as it allows for more control over the amount of salt in the recipe.
- Vanilla extract –It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
- Frozen blueberries
- Lemon zest–This adds a nice burst of citrus flavor
- See the recipe card below for a full list of ingredients and measurements.
How to make Blueberry Pancakes
Step 1:Combine dry ingredients:Sift the flour,sugar,baking powder,baking soda and salt into a large mixing bowl.
Step 2:Combine wet ingredients:In a separate large bowl,lightly whisk the eggs. Add the milk,sour cream,half the melted butter and the vanilla,whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
Step 3:Heat a large skillet or griddleover medium heat and coat with some of the remaining melted butter. For each pancake,pour about ¼ cup of the batter into the hot skillet.
Step 4:Cook 3or 4 pancakes at a time,depending on the size of the skillet. If the batter seems too thick,thin it with 1 to 2 tablespoons milk. When bubbles begin to form and “pop”on the pancake’s surface,after about 1 minute,and the outer edge looks done,flip it over and cook briefly for about 30 seconds on the other side.
Recipe Tips
If the batter is too thick add some more milk or water to it until you get a consistency you like. The batter is a little thick and takes a while to cook on each side.
You can cook these pancakes on an outdoor griddle such as a Blackstone in the warmer months.
Instead of blueberries add different fruit such as raspberries or blackberries.
A whole stick of butter isn’t necessary for cooking the pancakes. You can use a cooking spray or half the amount of butter.
Sub Greek Yogurt for sour cream
If you don’t eat all these pancakes up at once,they freeze well for the next day or whenever you feel like eating them.
Other Recipes to Try
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you tried thisBlueberry Pancakes or anyother recipe on my website,please leave a 🌟 star ratingand let me know how you go in the 📝 commentsbelow. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Trisha Yearwood’s Blueberry Pancakes
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4to 6 1x
Category:Medium
Method:Stovetop
Cuisine:American
Description
Are you looking for the perfect breakfast for brunch on Mother’s Day? Trisha Yearwood’s Blueberry Pancakes are some of the best blueberry pancakes you’ll ever make!
- 1 ¾ cupsall-purpose flour
- 2 tablespoonssugar
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonsalt
- 2large eggs
- 1 cupmilk,plus more if needed
- 1 cupsour cream
- 1stick butter,melted
- ½ teaspoonvanilla extract
- 1 ½ cupsfresh or frozen blueberries
- ½ teaspoonlemon zest
Instructions
- Sift the flour,sugar,baking powder,baking soda and salt into a large mixing bowl. In a separate large bowl,lightly whisk the eggs. Add the milk,sour cream,half the melted butter and the vanilla,whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake,pour about ¼ cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time,depending on the size of the skillet. If the batter seems too thick,thin it with 1 to 2 tablespoons milk. When bubbles begin to form and “pop”on the pancake’s surface,after about 1 minute,and the outer edge looks done,flip it over and cook briefly for about 30 seconds on the other side.
Nutrition
- Serving Size:1
- Calories:278
- Sugar:9g
- Fat:18g
- Saturated Fat:7g
- Carbohydrates:15g
- Fiber:1g
- Protein:13g
Recipe from Food Network
