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Recipe for Blueberry Buttermilk Pancakes | Almanac.com

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Blueberry Buttermilk Pancakes

Photo Credit
Elena Shashkina/shutterstock
Yield
4 servings
Category
Eggs
Course
Breakfast & Brunches
Preparation Method
Cook
Sources
Yankee Magazine's Best New England Recipes

Blueberry Buttermilk Pancakes
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These pancakes are not only delicious, they’re also super simple to make. The trick is to separate the egg, then whip the egg white and fold it back into the batter, giving the cakes a tremendous lift and a wonderfully fluffy texture.

Ingredients
1-1/2 cups flour
1/2 teaspoon table salt
1-1/4 teaspoons baking soda
2 cups low-fat buttermilk
1 teaspoon vanilla extract
1 egg, separated
1 cup blueberries
Instructions

In a large bowl, combine flour, salt, and baking soda. Add buttermilk, vanilla, and yolk; stir until barely mixed.

Beat egg white until stiff and fold into batter.

Drop batter by spoonfuls onto a hot greased griddle or skillet. Sprinkle a few blueberries over each pancake and cook until bubbles form, 3–5 minutes. Flip cakes and brown other side, 2–3 minutes. Serve warm.
 

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Comments

Joan C. (not verified)

5 years 3 months ago

Is this supposed to be made without sugar, or no sweetness at all? Well I guess, if the blueberries are really sweet, it would be ok?

Yes, Joan, these pancakes are made without sugar. However, if you like your cakes on the sweet side, use this recipe as a guideline and add sugar, to taste. We hope you enjoy them!