Description
These soft, thick pancakes are made with simple ingredients and a secret trick (hello, whipped egg white!) to make them extra fluffy. Loaded with fresh or frozen blueberries, they’re just the right amount of sweet and totally irresistible with maple syrup!
Ingredients
-
1 cup all-purpose flour
-
2 tbsp sugar
-
1 tbsp baking powder
-
1/4 tsp baking soda
-
1/4 tsp salt
-
3/4 cup buttermilk (or 3/4 cup milk + 1 tsp lemon juice)
-
1 egg, separated
-
2 tbsp melted butter (plus more for cooking)
-
1 tsp vanilla extract
-
1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
-
Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. -
Whisk wet ingredients:
In another bowl, combine buttermilk, egg yolk, melted butter, and vanilla. Stir into the dry ingredients just until combined (a few lumps are okay). -
Whip egg white:
In a small bowl, beat the egg white until soft peaks form. Gently fold it into the pancake batter—this is the key to ultimate fluffiness! -
Add blueberries:
Gently fold in the blueberries, being careful not to overmix. -
Cook the pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter per pancake and cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
-
Serve warm with butter, maple syrup, and extra blueberries on top!
Notes
-
No buttermilk? Use ¾ cup milk + 1 tsp vinegar or lemon juice, let sit for 5 mins.
-
Add a pinch of cinnamon or lemon zest for extra flavor.
-
Keep pancakes warm in a 200°F oven while cooking the rest.