Trisha Yearwood's Blueberry Pancakes

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 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.

Step 4: 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.

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.