These Blueberry Pancakes are one of the best ways to start your day. This recipe makes a perfectly soft pancake with just a slight crisp around the edges. Top with maple syrup, melted butter, and a handful of fresh blueberries to produce one satisfying breakfast.
Servings: 6 servings
- 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 and sugar 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.
Calories: 260kcal | Carbohydrates: 33g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 507mg | Potassium: 341mg | Fiber: 1g | Sugar: 7g | Vitamin A: 420IU | Vitamin C: 2.4mg | Calcium: 168mg | Iron: 2mg