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 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.
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 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.
- Category: Medium
- Method: Stovetop
- Cuisine: American
Keywords: Lemon Blueberry Pancakes
Recipe from Food Network
Pam says
Delicious! Only sub I had to make was plain yogurt for sour cream. They were still wonderful so don’t think it made a difference.
★★★★★
Aileen Williams says
Perfect, delicious and easy.
★★★★★
Mary Reel says
These are the best blueberry pancakes ever!
★★★★★
Wendie says
This recipe is amazing. Great combo of flavors. The directions are easily understood. The more ooey gooey and caloric the pancake even better. My daughter and I will eat these more often.
★★★★★
Kelly says
I made the mistake of adding a whole stick of butter to my batter. The list of ingredients says 1 stick of butter. Perhaps the recipe s/b corrected to show 1/2 stick of butter. One one is going to use 1/2 stick to coat their griddle. That is a waste of butter.
jennie holt says
I am looking for a response to my comment on calories, carb and sodium
jennie holt says
why is this not taking my info, I don’t have a website
jennie holt says
If you can, please respond to my question blueberry pancakes by tricia Yearwood, calories, carba, sodium
jennie holt says
I am a computer illiterate, what is the web site, I don’t understand that
jennie holt says
I just finish making your blueberry pancakes, Trisha Yearwood, they are out of this world, my family is wondering about, the calories, carbs and sodium
please acknowledge