Blueberry Buttermilk Pancakes


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


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.


4 servings

Preparation Time

45 Minutes

Total Time

45 Minutes

Reader Comments

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Is this supposed to be made

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

The Editors's picture

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!