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Trisha Yearwood’s Blueberry Pancakes


  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 to 6 1x
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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

  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 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