I love fresh blueberries! I love even more when they are on sale for 88 cents a box at Fry’s Foods because I can stock up and freeze some for later when they are more expensive. One of our favorite ways to enjoy blueberries is in blueberry pancakes and this recipe is a divine one that is a little old fashion but full of flavor!
Start by washing your blueberries and setting them aside to drain. I wash the whole box because even though the recipe only calls for 1 1/2 cups we will use the rest on sprinkled over our pancakes. Next sift your flour, sugar, baking powder, baking soda, and salt into a big bowl. Big because you will be mixing in the wet ingredients after they are all combined.
In another bowl whisk your 2 eggs, milk, sour cream, melted butter, and vanilla extract. Now take your dry ingredients and make a well area for the wet ingredients in the middle. Slowly pour the wet ingredients in and slowly mix just until combined. Next gently fold in the lemon zest and blueberries. I didn’t have lemon zest so I used a 1/4 teaspoon of lemon extract.
Next cook those babies up in a pan or on a griddle. Grease it first with butter and I like to use an ice cream scoop to portion out the perfect sized pancakes. Once the pancake start to form bubbles and they pop, check it and flip if it’s lightly golden brown. Cook until done in the middle you can use a tooth pick to test.
We enjoy them with syrup, and blueberries sprinkled over top!
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
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 vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest-substitute 1/4 teaspoon of lemon extract
This recipe come from Trisha Yearwood and oh boy is it a good one! Thanks Trisha!
Hope you all enjoy!