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Trisha Yearwood’s Blueberry Pancakes

Trisha Yearwood’s blueberry pancakes are insanely fluffy, tender, and bursting with blueberry flavor.

They’ll be the best part of your weekend!

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.

Stacks of Pancakes with Blueberries
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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! 


  • 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

  • Don’t overmix. For the fluffiest pancakes, avoid overmixing the batter. Lumps are not the enemy!
  • Add the blueberries later. Place blueberries on the pancakes while cooking instead of mixing them into the batter. This stops the juices from coloring the batter.
  • Wipe the skillet. Clean the skillet the with a wet paper towel between batches.
  • Use a non-stick pan. Pancakes are known to stick, so if possible, use a non-stick pan.
  • Control the temperature. Cook on medium-low heat for even cooking. If you crank it up, they’ll burn on the edges and still be raw in the middle.
  • Flip when you see bubbles. Pour the batter, then leave it alone. Flip when bubbles form on the surface.

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.

Pancakes with Fresh Blueberries

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 then store in a freezer bag.

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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



Prep time


Cooking time




  • 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


  • 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.
Trisha Yearwood's Blueberry Pancakes

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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