Blueberry Pancakes
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 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
Instructions
- 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 ¼ 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.
Notes
- 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.