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Blueberry Buttermilk Pancakes

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

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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The Old Farmer's Almanac Editors

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Comments

Joan C. (not verified)

7 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!