Fluffy Blueberry Pancakes
Your family will love these fluffy blueberry pancakes!
Fluffy blueberry pancakes are always a welcome breakfast treat, especially on slow weekends or holiday mornings when there’s time to linger at the table. These pancakes are tender, lightly sweet, and studded with juicy blueberries in every bite.
The secret is separating the eggs and folding in beaten egg whites at the end. It’s a simple extra step that makes a noticeable difference, giving the pancakes a light, airy texture that feels special without being fussy.
What You’ll Like About This Recipe
Extra fluffy texture. Beaten egg whites create pancakes that are noticeably lighter and softer than standard versions.
Classic blueberry flavor. Fresh or thawed frozen blueberries add bursts of sweetness throughout.
Perfect for special mornings. These feel just a little more indulgent than everyday pancakes.
Ingredient Notes
- Eggs: Separating the eggs is key; the whipped whites provide lift and tenderness.
- All-purpose flour: Sifting helps keep the batter light and lump-free.
- Baking powder and baking soda: The combination works with the buttermilk for extra rise.
- Milk and buttermilk: Using both keeps the pancakes moist while adding a subtle tang.
- Butter: Melted butter adds flavor without weighing the batter down.
- Blueberries: Fresh are ideal, but thawed frozen berries work well when dried thoroughly.
Steps to Make Fluffy Blueberry Pancakes
- Beat the egg whites until stiff peaks form and set aside.
- Combine the dry ingredients in a separate bowl.
- Beat the egg yolks, then mix in the milk, buttermilk, and melted butter.
- Stir the wet mixture into the dry ingredients just until combined.
- Gently fold in the blueberries.
- Carefully fold in the beaten egg whites, keeping the batter light and airy.
- Heat a greased skillet or griddle and cook the batter in portions until bubbles form and edges look set.
- Flip and cook until the pancakes are golden and cooked through.
Tips
- Fold the egg whites in gently to avoid deflating them.
- If the batter feels too thick, thin it with a small splash of milk.
- Dry thawed frozen blueberries well to prevent streaking the batter.
- Keep cooked pancakes warm on a baking sheet while finishing the batch.
Recipe Variations
- Use lemon zest. This adds a fresh, bright note that pairs beautifully with blueberries.
- Swap the berries. Try raspberries, chopped strawberries, or a mix of berries.
- Add warm spices. A pinch of cinnamon or nutmeg adds subtle warmth.
- Make them whole-grain. Replace part of the flour with whole wheat pastry flour for a heartier texture.
Serving Suggestions
- Serve with butter and warm maple syrup for a classic finish.
- Add fresh berries or sliced bananas for extra fruit.
- Pair with bacon, sausage, or scrambled eggs for a complete breakfast.
- Choose a dusting of powdered sugar for a simple presentation.
How to Store
Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
Freeze: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat: Warm in a skillet, toaster, or low oven until heated through.
Fluffy Blueberry Pancakes
Ingredients
- 2 eggs, separated
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup buttermilk
- 3 tablespoons butter, melted
- 1 cup blueberries, fresh or frozen thawed, rinsed and let dry
Instructions
- In a small glass or stainless steel bowl with an electric mixer, beat egg whites until stiff; set aside.
- In a separate bowl, sift together flour, baking powder, sugar and salt.
- In a mixing bowl with an electric mixer, beat the egg yolks; add milk, buttermilk, and melted butter.
- Grease a skillet or griddle and place it over medium heat.
- Stir the egg mixture into dry ingredients; mix until batter is smooth and then fold in the blueberries. Avoid overmixing, as that can deflate the egg whites.
- Fold in beaten egg whites until blended. If batter is too thick, add a little more milk.
- Grease a griddle or skillet and place it over medium heat.
- Pour the pancake batter onto the pan in 1/4-cup portions and cook until bubbles are popping over the top and the edges appear dry, about 2 to 3 minutes.
- Flip the pancakes over and cook for 2 to 3 minutes longer, until the underside is golden brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
