Trisha Yearwood’s Blueberry Pancakes
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Trisha Yearwood’s blueberry pancakes are a tasty breakfast treat you can make at home. These fluffy pancakes are packed with juicy blueberries and a hint of lemon. You can whip up a batch in just 30 minutes, making them perfect for busy mornings or lazy weekends.
The recipe uses simple ingredients you likely have in your kitchen. You’ll mix dry and wet ingredients separately, then combine them to make a thick batter. Adding fresh or frozen blueberries gives the pancakes bursts of fruity flavor. The touch of lemon zest adds a bright, zesty note that pairs well with the blueberries.
Exact Ingredients List
Here’s what you’ll need to make Trisha Yearwood’s blueberry pancakes:
- 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 extra if needed)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 teaspoon lemon zest
Make sure you have all these ingredients ready before you start cooking. The recipe makes about 6 servings, so it’s perfect for a family breakfast or brunch with friends.
Remember, you can use fresh or frozen blueberries. If using frozen, don’t thaw them first. Just add them to the batter while they’re still frozen.
The lemon zest adds a nice touch of brightness to the pancakes. If you don’t have a zester, you can use the fine side of a cheese grater to zest your lemon.
Instructions
Mix the dry stuff first. In a big bowl, put the flour, sugar, baking powder, baking soda, and salt. Stir them up well.
Now for the wet stuff. Crack the eggs in another bowl and beat them. Add milk, sour cream, half the melted butter, and vanilla. Mix it all up good.
Make a hole in the middle of the dry stuff. Pour in the wet stuff. Stir it all together. If it’s too thick, add a bit more milk.
Gently add the blueberries and lemon zest. Don’t mix too much or you’ll squish the berries.
Heat up a pan on medium. Add some of the leftover melted butter. Pour in 1/4 cup of batter for each pancake. You can make 3 or 4 at once if your pan is big enough.
Watch for bubbles on top of the pancakes. When you see them pop, it’s time to flip. Cook the other side for about 30 seconds.
Keep going until you’ve used all the batter. Enjoy your yummy pancakes!
Possible Substitutes List
You can try some easy swaps if you’re missing ingredients for Trisha’s blueberry pancakes. Here are a few options:
• Flour: Use whole wheat flour or gluten-free all-purpose flour instead.
• Sugar: Try honey or maple syrup as a substitute.
• Milk: Almond milk, soy milk, or oat milk work well.
• Sour cream: Greek yogurt or buttermilk can replace sour cream.
For eggs, you have a few choices:
- Mix 3 tablespoons oil with 1 tablespoon water for each egg.
- Use 1/4 cup applesauce per egg.
- Try 1/4 cup mashed banana for each egg.
Don’t have fresh blueberries? Frozen ones are just as good. Or swap in other berries like raspberries or chopped strawberries.
No lemon zest? Skip it or use a tiny bit of lemon juice instead.
Remember, these swaps may change the taste and texture a bit. But they’ll still make yummy pancakes!
How To Make It Diabetes-Friendly
To make these pancakes more diabetes-friendly, you can try a few simple swaps. Replace the all-purpose flour with whole wheat flour or almond flour. This change lowers the carb count and adds fiber.
Instead of sugar, use a natural sweetener like stevia or monk fruit. These options won’t raise your blood sugar. You can also cut the amount of sweetener in half.
For the milk, choose unsweetened almond milk or another low-carb option. This swap reduces carbs and calories. You might need to add a bit more liquid to get the right batter consistency.
Replace the sour cream with Greek yogurt. It has less fat and more protein. This swap helps balance the meal and slows down sugar absorption.
Cut the butter amount in half. Use a cooking spray for the pan instead of extra butter. This change lowers the overall fat and calorie content.
Keep the blueberries! They’re packed with nutrients and fiber. Just don’t go overboard – stick to the recipe amount.
When cooking, make smaller pancakes. This trick helps with portion control. You can still enjoy a stack, but with less impact on your blood sugar.
Tips, Tricks & Storing
To make the best blueberry pancakes, use room temperature ingredients. This helps everything mix smoothly. If you’re using frozen blueberries, don’t thaw them first. Just add them frozen to keep the batter from turning purple.
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This gives the flour time to absorb the liquid.
Here’s a quick tip for perfect circles: pour the batter into the pan using a 1/4 cup measure. This ensures even-sized pancakes every time.
To keep your pancakes warm while you finish cooking, place them on a baking sheet in a 200°F oven.
Leftover pancakes? No problem! Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave for a quick breakfast.
You can also freeze pancakes for up to 2 months. Place wax paper between each pancake before freezing to prevent sticking. When you’re ready to eat, just microwave or toast them straight from frozen.
