Trisha Yearwood’s blueberry pancakes are insanely fluffy, tender, and bursting with blueberry flavor. They’ll be the best part of your weekend!
Don’t you just love waking up to the smell of blueberry pancakes? One whiff of these sweet and buttery flapjacks, and you’ll already know it’s gonna be a good day.
Slather them with some butter and drizzle with maple syrup, and oh boy! If these don’t blow you away, I don’t know what will.
The best part? These pancakes are incredibly easy to make. Just a bunch of basic pantry ingredients and a griddle, and you’re all set.
Time to make Trisha Yearwood’s blueberry pancakes! You’re gonna flipping love them.
Trisha Yearwood’s Blueberry Pancakes
I’ve tried a bunch of blueberry pancake recipes out there that claim to be the best. But to me, nothing beats Trisha Yearwood’s.
Her version makes use of both baking powder and baking soda, making the pancakes extra fluffy!
The flavor is like no other, either. Not only are these pancakes loaded with blueberries, but they’re also flavored with lemon zest.
We all know how great that combination is!
Ingredients
- Blueberries. The star of the dish! Fresh or frozen both works.
- Baking Powder and Baking Soda. Blueberries, especially frozen, will weigh down your pancakes, so you need as many leavening agents as you can to help lift them. That’s why we’re using both baking powder and soda!
- Sour cream. It makes the pancakes super-rich, moist, and fluffy. The acidity helps activate the baking powder and baking soda, making the pancakes rise. Don’t worry, you won’t taste the tanginess.
- Butter. You can also use oil, but nothing beats the flavor of butter.
- Lemon zest. For a zesty flavor that tastes wonderfully well with blueberries.
Tips for Making the Best Pancakes
- The best tasting pancakes have one thing in common: they are ultra-light and fluffy consistency. No one wants flat and firm flapjacks! The secret? It’s simple really: just don’t overmix the batter!
Resist the urge to get rid of those lumps. Lumps are not the enemy! Trust me, your pancakes will cook just fine.
So, to get incredibly fluffy and airy pancakes, just stir your batter just until the ingredients are incorporated. That’s all there is to it!
- Hate bleeding pancakes? Here’s a tip: don’t fold in the blueberries into the batter. Instead, just add them one by one as you’re cooking the pancakes.
Also, you’ll want to wipe the skillet with a wet paper towel before adding your next batch of pancakes. This will prevent the juices from the previous batch from mixing with the new.
- Flipping about flipping pancakes? The first step is to use a non-stick skillet or griddle. Otherwise, the pancakes might just stick to the pan.
You’ll also want to butter the pan before adding the pancakes. This will make flipping much easier.
Temperature is also key. Medium-low is the most ideal to get that golden pancake hue. If the pan is too hot, the pancake’s’ surface will burn while the inside will still be undercooked.
Third, you have to know when to flip them. Once you see bubbles forming and popping, it’s time to turn the pancakes over.
Using a flat spatula, scoop the pancake from the bottom and flip it over in one swift motion.
Can You Use Frozen Blueberries?
Yes, you can! Sure, fresh is best. But it’s not like you can get blueberries all-year-round. That shouldn’t stop you from enjoying a stack of blueberry pancakes!
Feel free to use frozen blueberries for this recipe. Don’t worry, they’ll taste just as good.
Just be sure to thaw the berries first and pat them dry with a paper towel. That way, your pancakes won’t bleed.
Can You Freeze the Pancakes?
Definitely! This is great because as much as I love pancakes for breakfast, I’d much prefer to sleep for another hour instead of slave away in the kitchen early in the morning.
Since pancakes freeze beautifully, you’ll get both a scrumptious breakfast and an extra hour of snooze. It’s the best of both worlds!
To freeze your pancakes, make sure you completely cool them first. Then place them in a single layer on a baking sheet lined with parchment paper. Flash-freeze the baking sheet for 30 minutes.
Take it out of the freezer and transfer the now frozen pancakes into a freezer-safe bag. Squeeze out as much excess air as you can before you seal! This will help prevent freezer burn.
Label the bag accordingly and pop it in the freezer. Pancakes will last for up to 3 months.
To reheat one or a few pancakes, use the microwave, toaster, or a skillet.
If you’re reheating a handful, it’s best to use the oven. Preheat your oven to 350°F. Place the pancakes on a baking sheet and cover with aluminum foil. Bake for 10 minutes or until completely warmed through.
Trisha Yearwood’s Blueberry Pancakes
6
servings15
minutes15
minutesIngredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk (more if needed)
1 cup sour cream
1/2 cup butter (1 stick), melted
1/2 teaspoon lemon zest
Instructions
- Sift and mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk eggs. Stir in milk, sour cream, half of the melted butter, and vanilla. Whisk until completely incorporated.
- Make a well in the dry ingredients. Pour the egg mixture into it and whisk until combined. If the batter is too thick, add 1-2 tablespoons of milk at a time until you reach your desired consistency.
- Fold in blueberries and lemon zest.
- Place a skillet or griddle over medium heat and add the remaining melted butter. Pour 1/4 cup of batter into the skillet to make one pancake. You can cook 3 to 4 pancakes at a time, depending on how big your skillet is.
- When bubbles start to form and pop at the surface (about 1 minute), flip the pancakes over. Let the other side cook for 30 seconds.
