Recipe for Blueberry Buttermilk Pancakes | Almanac.com

Blueberry Buttermilk Pancakes

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Elena Shashkina/shutterstock
4 servings
Preparation Method
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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.

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/4 teaspoons baking soda
2 cups buttermilk, low-fat if preferred
1 teaspoon vanilla extract
1 egg, separated
1 cup blueberries

In a bowl, combine flour, salt, and baking soda. Make a well in the center of the dry ingredients and then add buttermilk, vanilla, and egg yolk. Stir until barely combined.
In a separate chilled bowl, beat egg white until stiff, then fold into batter.
Using a 1/4 cup measure, drop batter onto a hot, greased griddle or skillet. Sprinkle a few blueberries over each pancake and cook until bubbles form, 3 to 5 minutes. Flip pancakes and cook other side for an additional 2 to 3 minutes. Serve warm.


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