| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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, plus more if needed
- 1 cup sour cream
- 1 stick butter, melted
- 1/2 teaspoon lemon zest
Instructions
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and “pop” on the pancake’s surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 431 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 9 g |
| Cholesterol | 129 mg |
| Sodium | 416 mg |
Reviews
Yummy pancakes. Such a small amount of vanilla made such a big difference. The sour cream made the pancakes l really fluffy
Awesome! Just made these for breakfast topped with fried egg. They were light, fluffy and great flavor. Will definitely make again. Loved the lemon zest. Thanks again Tricia
I didn’t read the directions and added the whole stick of butter. It was sooo good, lol. I made them again with correct ingredients it tasted just as good.
Great pancakes. Such a small amount of lemon zest made such a huge difference. The sour cream made the pancakes light and wonderful.
Yummy
This may be the best pancake recipe I’ve ever tried! I made some plain and some with blueberries using 1-for-1 replacement gluten free flour and I couldn’t tell the difference from regular flour! I think the sour cream really makes the difference from other pancake recipes!
Excellent
I keep coming back to this recipe because it is so fool proof (pancake fool here – could never get a pancake recipe right) and so good!!!
Easy to make, fluffy, blueberries burst with flavor. I’ll be honest, whenever I watch Tricia Yearwood’s cooking show and she says that Garth loves something—I go for it here at home. 🙂 Her recipes are always a hit too! I’m a breakfast person, I could eat pancakes everyday and these are the ones for me!
It was easy to make! I used greek yogurt since I didn’t have sour cream. It was fluffy and loved the lemon zest. Thanks!