Blueberry pancakes are one of my all-time favorite pancakes. I have learnt a little trick that will ensure you the fluffiest pancakes you must have ever eaten. You can use this trick for any pancakes of your choice.
Beating the egg whites separately until they form stiff peaks and then folding it in gently is the key to a fluffy pancake. You cannot skip this step. Also, do not over mix the pancake batter.
I use my oldie but goodie BLACK+DECKER hand mixture to beat the egg whites. (Affiliate link)
WHAT IF I DON’T FIND BUTTERMILK AT MY LOCAL GROCERY STORE?
If you can’t find in the store nearest you, do not worry. It is very easy to make buttermilk at home. Take 2 cups of whole milk, add 2 tsp of distilled white vinegar, give it a stir and set it aside for 10-15 mins. In some time you shall see the milk curdling and you buttermilk is ready. You can use the buttermilk for all kinds of baking.
Make sure you use distilled while vinegar only for this recipe.
CAN I FREEZE THE PANCAKES?
Yes, you can definitely make a large batch of pancakes and freeze it for later use. Frozen pancakes might not taste exactly the same as fresh pancakes. However, I do freeze them often when I have a busy week ahead of me.
To freeze the pancakes, just line them up on a parchment paper lined baking sheet and slide them into the freezer until they are hard. This step usually takes an hour or so.
When the pancakes are frozen, place a layer of parchment paper between each pancake to prevent them from sticking to each other and store the pancakes in a freezer-safe container or bag for up to two months.
To reheat frozen pancakes, simply microwave the frozen pancakes, for 20 to 30 seconds and serve right away.
Want more pancake recipes? Check out my Pancake Cereal recipe.
You can connect with me on my page on Instagram.
Blueberry Pancake
Ingredients
- 1 ½ cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 Eggs (separated)
- 2 cups Buttermilk – store bought or homemade (to make homemade buttermilk, refer to the blog above)
- ¼ cup Granulated sugar
- ¼ cup Unsalted Butter (melted)
- 1 ½ cups Blueberries
Instructions
- In a large bowl, whisk together 1 ½ cup All Purpose Flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, ¼ cup sugar and keep it aside.
- In a small bowl, toss 1 & ½ cups of blueberries with a couple tablespoons of the flour mixture and set that aside. This step will ensure that the blueberries are evenly distributed in the batter at later stage.
- In a large measuring cup or small bowl, whisk together 2 cups of buttermilk, 2 egg yolks and ¼ cup of melted unsalted butter and set that aside as well.
- In another bowl, whisk the 2 egg whites with the help of a electric hand mixture until they develop stiff peaks.
- Now pour the buttermilk mixture into the flour mixture and whisk until everything is well combined. Then fold in the egg whites and blueberry mixture and mix everything in gently in order to prevent the egg whites from deflating.
- Preheat a medium sized non-stick pan over medium heat and brush it with some melted butter or spray with a non- stick cooking spray.
- With the help of a 1/3 cup measuring cup, ladle out the batter and spread it onto the pan. The pancakes will need about 2 to 3 minutes on each side to cook. When you see little bubbles forming around the edges, flip the pancake and cook it for another 2 minutes or so until both sides are golden brown and the pancakes are fully cooked through.
- Serve with some Canadian maple syrup for a delectable breakfast!