Your Family Will Be ‘Flipping’ Over Trisha Yearwood’s Blueberry Pancakes

Breakfast is absolutely the most important meal of the day and nothing tastes as sweet as treating yourself with a delicious stack of flapjacks to kick the morning off right.

Trisha Yearwood spends a lot of her free time from the studio in the kitchen whipping up all kinds of yummy dishes for her family, and her blueberry pancakes are bar none the best brunch meal on her menu. Freshening up the carb overload palette with some blueberry sweetness is a great way to combine a number of heavenly flavors all on one plate. Besides, they’re such an easy recipe to mix up that breakfast will be on the table in no time!

To make the kids a bit happier or to brighten up a loved one’s early rise, throw together the most scrumptious short stack of Yearwood’s blueberry pancakes.

Trisha Yearwood’s Scrumptious Blueberry Pancakes

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients (in cooking order):

• 1 ¾ cups all-purpose flour
• 2 tbsp. sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 2 large eggs
• 1 cup milk (any kind will do)
• 1 cup sour cream
• 1 stick butter, melted
• ½ tsp. vanilla extract
• 1 ½ cups frozen or fresh blueberries
• ½ tsp. lemon zest
• Blueberry jam or compote (for extra flavor, optional)

Directions:

1. Mix flour, sugar, baking powder, baking soda and salt all together in the mixing bowl of your choice.
2. In another bowl, whisk the eggs and add in the milk, sour cream, half of the melted butter amount and vanilla one by one. Stir all the ingredients together until the mixture creates a smoothly blended consistency.
3. Pour and blend the egg mixture into the dry ingredients until there are no bumps in the batter. Add in all the blueberries you want and that dash of lemon zest for a refreshing taste.
4. Heat a coated pan or skillet that is covered in the leftover melted butter and pour about three to four pancakes into the griddle. Leave enough space for the cakes to rise and avoid allowing them to touch for the perfect circle shape. Once the batter begins bubbling and the edges look golden, flip each flapjack and cook for an additional 30 seconds or until the cake is golden on both sides.
5. Serve up the stacks on plates and coat with blueberry jam or compote for that extra fruity kick!