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    Home » Recipes » Breakfast

    Trisha Yearwood's Blueberry Pancakes

    Published: Dec 2, 2024 · Modified: Apr 20, 2025 by Jenna · This post may contain affiliate links · 15 Comments

    Jump to Recipe·Print Recipe

    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.

    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!

    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.

    Jump to:
    • Ingredients Needed
    • How to make Blueberry Pancakes 
    • Recipe Tips
    • Other Pancake Recipes to Try 
    • 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.

    Dry ingredients for pancakes mixed together in a 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.

    Wet ingredients combined with dry ingredients in a bowl.

    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.

    Blueberry pancakes cooking on a griddle.

    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.

    Blueberry pancakes cooking on a griddle.

    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 Pancake Recipes to Try 

    • Chocolate Chip Pumpkin Pancakes
    • Hailey Fernandes Egg White Pancakes (High Protein)
    • Cottage Cheese Pancakes (High Protein)
    • Blackstone Blueberry Pancakes
    • Weight Watchers Pancake(No Bananas)
    • Cinnamon Roll Cake
    • Honey Roasted Pork Tenderloin with Carrots‏ and Potatoes
    • Ree Drummond French Toast Casserole
    • Alton Brown’s City Ham

    If you tried this Blueberry Pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

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    Trisha Yearwood's Blueberry Pancakes

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
    • Prep Time: 15 min
    • Cook Time: 15 min
    • Total Time: 30 min
    • Yield: 4 to 6 1x
    • Category: Medium
    • Method: Stovetop
    • Cuisine: American
    Print Recipe
    Pin Recipe

    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! 


    Ingredients

    Scale
    • 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

    1. 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.
    2. 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

    Did you make this recipe?

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    Recipe from Food Network

    More Quick & Easy Breakfast Recipes

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    Reader Interactions

    Comments

    1. Pam says

      March 21, 2020 at 12:26 pm

      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.

    2. Aileen Williams says

      October 14, 2019 at 7:53 am

      Perfect, delicious and easy.

    3. Mary Reel says

      September 13, 2019 at 12:55 pm

      These are the best blueberry pancakes ever!

    4. Wendie says

      April 28, 2019 at 6:19 pm

      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.

    5. Kelly says

      July 02, 2017 at 9:50 am

      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.

    6. jennie holt says

      June 02, 2017 at 8:47 am

      I am looking for a response to my comment on calories, carb and sodium

    7. jennie holt says

      June 02, 2017 at 8:45 am

      why is this not taking my info, I don't have a website

    8. jennie holt says

      June 02, 2017 at 8:44 am

      If you can, please respond to my question blueberry pancakes by tricia Yearwood, calories, carba, sodium

    9. jennie holt says

      May 31, 2017 at 8:26 am

      I am a computer illiterate, what is the web site, I don't understand that

    10. jennie holt says

      May 31, 2017 at 8:24 am

      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

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