When I was a little girl my mom used to take me to a little pancake house where they had almost every different pancake flavor you can imagine. Of course I would always get plain pancakes. One day I decided to order the blueberry pancakes, and I never looked back. They became my favorite instantly. There is nothing like a cold snowy winter morning accompanied by some blueberry pancakes and hot coffee. These blueberry pancakes are so fluffy, fresh, and delicious. I guarantee that if you make these once, you’ll make them again.
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tbsp sugar
- 3 eggs separated
- 1 2/3 cups buttermilk
- 3 tbsp unsalted butter
- 1 cup blueberries
In a large bowl, sift the all-purpose flour, baking powder, and salt, set aside.
In a large bowl, beat the yolks until pale and smooth and whisk in the buttermilk and baking soda
In another bowl, whisk the egg whites until stiff
Pour the buttermilk mixture and the melted butter into the flour mixture and whisk together
Fold in the egg whites
Preheat skillet and add some butter
ladle batter onto griddle, add blueberries, and turn when bubbles form around the cakes.
Serve with warm maple syrup, butter, and powdered sugar