Start your day with a batch of Blueberry Pancakes for breakfast. This easy pancake recipe only takes a few minutes to make. It’s full of fresh blueberries with a hint of lemon zest flavor.
Table of Contents
Why Blueberry Pancakes Work
Sometimes the best way to wake up is a basic breakfast without any frills. This Blueberry Pancake recipe is just that.
This recipe comes from Trisha Yearwood, and we have been making them for quite some team. Seemed only fitting I share the recipe here!
- Feeds many mouths, quickly. If you have a lot of people to feed on a busy morning, these pancakes take less than 30 minutes to make. As a bonus, this is a one-bowl recipe, so cleanup is next to nothing.
- Healthy and tasty. I may be stating the obvious, but the fact remains that everyone loves pancakes. It’s another reason this is a safe bet if you’re trying to feed a lot of people. And, unlike box mix batter, my recipe only uses wholesome ingredients.
- Low prep. This recipe uses ingredients that you’ve probably already got in your pantry. So, no extra planning or prep is required.
- Flour – All-purpose flour works best for this recipe.
- Granulated Sugar
- Baking Powder – It makes the pancakes light and fluffy.
- Baking Soda – This leavener creates nice textural bubbles on the surface of the pancakes while cooking. So don’t skip it.
- Kosher Salt – Skip if you are using salted butter. Learn why we love kosher salt in baking.
- Milk – Use any milk you like. But for a tangy pancake with great flavor, use buttermilk or try my buttermilk substitute.
- Sour Cream – Or greek yogurt adds moisture to the pancakes.
- Vanilla Extract – Use pure vanilla extract to elevate all the flavors, or make your own using my homemade vanilla extract recipe.
- Butter – I’ve found it’s always better to use unsalted butter to control the salt in the recipe.
- Blueberries – You can use fresh or frozen blueberries. If using frozen berries, don’t thaw them first. If you do, they will bleed color and tint the pancake batter.
- Lemon Zest – Pick an unblemished lemon so that the zest is bright and flavorful. You can also use the zest of a lime or orange. Our guide on how to zest a lemon has lots of tips and tricks.
How to Make Blueberry Pancakes
- Make the pancake batter. In a bowl, combine all the dry ingredients and set aside. Then in another bowl, combine all the wet ingredients. Pour the wet mixture into the dry ingredients and mix just until combined. Then fold in the blueberries and lemon zest. (photos 1-3)
- Make the pancakes. Heat a skillet or griddle and add the butter. Pour some pancake batter and cook until it forms bubbles. Then flip and cook on the other side. Repeat this with all the batter. (photo 4)
Tips and Tricks
- Make the batter in advance. You can make the batter the night before and store it in an air-tight container in the refrigerator. This helps you save a few minutes during your morning rush.
- Don’t flip them early. Flip the pancake when you start seeing bubbles form on its surface. This allows the pancake to rise and fluff up. Flipping early will make a pancake that is dense and flat.
- Add a banana for extra softness. Add a mashed banana to the pancake batter. This makes the pancakes extra soft and moist.
- Add a piece of butter on top. When you take the pancakes off the griddle, keep a small chunk of salted butter on the pancakes. Since they’re hot, the butter will melt and give a nice balance to the flavor of the pancakes.
You can store the leftover pancakes in an air-tight container in the refrigerator for 2-3 days. Make sure you put them in the fridge once they have completely cooled down.
This is a great time-saving hack. You can freeze them for up to 3 months. Store them in a freezer-safe container with layers of parchment paper between them to keep them from sticking. When ready to eat, reheat them in the oven for 5-10 minutes or microwave them for about a minute.
Absolutely. This recipe can be made with raspberries, blackberries, and even pitted cherries if you like.
Pour a bit of batter on the griddle. If it sizzles, that means the griddle is hot enough. Make sure the griddle isn’t too hot. Overheating the griddle is a common mistake people make. It makes the pancakes shrivel and burn.
- 1 ¾ cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup milk
- 1 cup sour cream or Greek yogurt
- ½ teaspoon vanilla extract
- ½ cup unsalted butter melted, divided
- 1 ½ cups blueberries fresh or frozen
- ½ teaspoon lemon zest
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the eggs with milk, sour cream, vanilla, and half of the melted butter.
- Make a well in the dry ingredients bowl and pour the egg mixture into it. Whisk JUST until blended. Fold in the blueberries and lemon zest.
- Heat a large skillet or griddle over medium heat. Add some of the remaining butter to the pan. For each pancake, pour about 1/4 cup batter onto the hot skillet. Cook for about 1 minute, until the edges begin to look done and bubbles on the surface begin to "pop." Flip the pancake and cook briefly until done (about 30-60 seconds).
- Repeat for the remaining pancakes.
- Fresh or frozen blueberries work great with this recipe!
- For a tangy pancake with great flavor, use buttermilk for the milk. Or try our buttermilk substitute.
- After cooling, you can freeze pancakes in airtight freezer safe container for up to 3 months.
- Store leftover pancakes in airtight container in refrigerator for 4 days. Reheat in microwave for 15-30 seconds.
- Serve pancakes with maple syrup, our homemade buttermilk syrup, powdered sugar, or whipped cream!
- Recipe from Trisha Yearwood.