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 thicker side. It is a great base pancake mix if you leave out the lemon zest and blueberries!
Tips for Pancakes
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.
How to make Blueberry Pancakes
See and print the full recipe below.
Combine dry ingredients: Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
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.
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.
Other Recipes to Try
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you’ve tried this Lemon Blueberry Pancakes recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Trisha Yearwood's Blueberry Pancakes
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 to 6 1x
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk, plus more if needed
- 1 cup sour cream
- 1 stick butter, melted
- ½ teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ½ teaspoon lemon 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.
- Category: Medium
- Method: Stovetop
- Cuisine: American
Keywords: Lemon Blueberry Pancakes
Recipe from Food Network
Toni says
I have made these many times really good each time I always substitute with vanilla Greek yogurt and vanilla almond milk they are so delicious !!!!
Dawn says
After having these, it’s the only way I ever want to eat pancakes. The lemon zest makes this recipe! We’ve made them twice. One time with greek yogurt and they were still amazing!
Laura says
Third time making them and delish!
★★★★★
Lorraine says
I didn’t have any sour cream so I substituted an equal amount of plain yogurt. Omg, still fabulous. The lemon is really great with fresh blueberries.
★★★★★
Rebecca Rodriguez says
Made them with ricotta cheese and sour cream. Prepared a blueberry sauce on the side. Omg the lemon zest in these was amazing! Best pancakes I’ve ever made.
★★★★★