Beaten egg whites make these blueberry pancakes airy and fluffy. They’re the perfect pancakes for a weekend or holiday morning breakfast or brunch.
How To Make Fluffy Blueberry Pancakes
- First, beat the egg whites until they form stiff peaks.
- In another bowl, sift together the flour, baking powder, sugar, and salt.
- In a mixing bowl, beat or whisk the egg yolks with the milk, buttermilk, and melted butter.
- Add the dry ingredients to the egg mixture and mix until smooth.
- Fold the blueberries into the batter then fold in the egg whites until blended. You an add a little more milk if the batter is too thick. It should be thick but pourable.
- Grease a griddle or skillet and place it over medium heat.
- For each pancake, pour about 1/4 cup of batter onto the hot pan and cook until bubbles form on the surface and the edges look dry, about 2 to 3 minutes.
- When the bubbles burst, flip the pancakes and cook for 2 to 3 minutes longer, until the second side is golden brown.
- Serve the pancakes hot with syrup and fresh fruit.
Fluffy Blueberry Pancakes
Make a batch of fluffy blueberry pancakes for a holiday or weekend morning treat! Beaten egg whites are the secret to their light and airy texture.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Berries, Pancakes and Waffles
Ingredients
Scale
- 2 eggs, separated
- 1 1/2 cups sifted all-purpose flour
- 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 fresh or frozen thawed blueberries, 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.
