Trisha Yearwood’s Blueberry Pancakes are the perfect blueberry pancake to make for breakfast or brunch. I actually made pancakes for dinner, and that is ok too. I won’t tell anyone you made pancakes for dinner. The pancakes have a hint of lemon in them and they’re light and fluffy. I don’t usually make pancakes from scratch, I’ll cheat and use a box mix. The first pancake is always the hardest to flip, but after one flip you’ll be flipping the pancakes like a charm. That is usually the way it goes with crapes too. Or for me anyway.
I was finally able to go and buy some plants today. During the whole entire my Mom and I were shopping for plants it didn’t rain at all. It was windy, but go figure right when I got home it started to rain. I’m not planting much this year. A couple tomato plants, basil, and I’m going to give watermelon a try again. I’m going to plant half of the garden with perenials so eventually I don’t even have to plant. Flowers rule.
Trisha Yearwood’s Blueberry Pancakes
Ingredients
- Ingredients
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk, plus more if needed
- 1 cup sour cream
- 1 stick butter, melted
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 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 1/4 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.
Recipe from Food Network
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.
★★★★★