Are you looking for a special breakfast for Mother’s Day brunch? Trisha Yearwood’s Blueberry Pancakes are a standout: light, fluffy, and studded with juicy blueberries. These pancakes work for breakfast, brunch, or even a cozy “brinner” and are easy to make any time you crave a comforting stack.
These pancakes have a delicate hint of lemon and a thicker batter that yields tender, fluffy cakes. If you prefer a neutral base, omit the lemon zest and blueberries to create a classic pancake batter you can adapt in many ways.
If you enjoy Trisha Yearwood’s recipes, you might also like her Chicken Tortilla Soup or her Slow Cooker Chocolate Candy, both of which showcase her comforting, home-style approach to cooking.
Ingredients Needed
- All-purpose flour – the versatile base for these pancakes.
- Sugar – regular granulated sugar to add a touch of sweetness.
- Baking powder – a leavening agent to help the pancakes rise.
- Baking soda – helps with lightness and browning.
- Salt – balances the sweetness and enhances flavor.
- Eggs – provide structure and richness.
- Milk, plus more if needed – use your preferred milk; lactose-free options work well and add protein if desired.
- Sour cream – adds moisture and a slight tang; Greek yogurt can be used as a substitute.
- Butter, melted – imparts flavor and helps with texture; unsalted is recommended so you can control salt.
- Vanilla extract – use pure vanilla for best flavor.
- Frozen or fresh blueberries – the star of the pancakes.
- Lemon zest – brightens the batter with citrus notes.
- See the recipe card below for exact 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 to ensure even distribution and a light texture.
Step 2: Combine wet ingredients: In a separate bowl, lightly whisk the eggs. Add the milk, sour cream, half of the melted butter, and the vanilla, whisking until smooth. Make a well in the dry ingredients and pour the wet mixture in. Stir until just combined—do not overmix. Gently fold in the blueberries and lemon zest so they are evenly distributed without breaking up too much.
Step 3: Heat the pan: Warm a large skillet or griddle over medium heat and coat lightly with some of the remaining melted butter. For each pancake, pour about ¼ cup of batter into the skillet, leaving space between pancakes.
Step 4: Cook and flip: Cook several pancakes at once depending on pan size. If the batter is very thick, thin it with 1 to 2 tablespoons of milk. When bubbles form and begin to pop on the surface (about 1 minute) and the edges look set, flip each pancake and cook an additional 20–45 seconds until just cooked through and golden.
Recipe Tips
If the batter seems too thick, add a little more milk or water until it reaches a pourable but substantial consistency. Because this batter is slightly thicker than some pancake recipes, allow a bit more time for each side to cook so the centers are fully set.
These pancakes are ideal for an outdoor griddle like a Blackstone during warmer weather when cooking for a crowd.
Swap the blueberries for other berries such as raspberries or blackberries for a different fruit flavor.
You don’t need a whole stick of butter to cook every batch—use a light coating of cooking spray or half the amount of butter for a lighter option.
Greek yogurt works well in place of sour cream if you prefer.
Leftover pancakes freeze and reheat well: stack with parchment between layers, freeze in an airtight container, and reheat in a toaster or oven.
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)
-
Air Fryer Ham
-
Easter Crack
-
Peeps Cake
-
Trisha Yearwood’s Country Quiche
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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
- Category: Medium
- Method: Stovetop
- Cuisine: American
Description
Simple to prepare and full of flavor, these pancakes balance a tender crumb with bursts of blueberry and a bright lemon note. They make a memorable breakfast for guests or a weekend treat for family.
Ingredients
- 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
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. In another bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter, and vanilla, whisking to combine. Make a well in the dry ingredients and pour the wet mixture in. Stir until just blended. Fold in the blueberries and lemon zest gently.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining butter. Pour about ¼ cup of batter per pancake into the hot skillet. Cook 3–4 at a time depending on pan size. If the batter is too thick, thin with 1–2 tablespoons milk. When bubbles form and begin to pop and the edges look set (about 1 minute), flip and cook another 20–45 seconds until golden and cooked through.
Nutrition
- Serving Size: 1
- Calories: 278
- Sugar: 9g
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 13g
Recipe from Food Network