I promised my kids last night that I would make them blueberry pancakes for breakfast today. Well, I forgot, until I was gently reminded by one of them. So I said, “Why don’t we have them for lunch?” I was met with general approval from all. I already have the best pancake recipe, so why not add some blueberries. Now I have the best blueberry pancakes.
The real secret to fluffy pancakes, are you ready? Beaten egg whites. I know, I groaned too. Who wants to spend time beating egg white? I just want to get to eating. Well, I am here to tell you from experience, it really does make all the difference between fluffy or rubbery. While you can’t call these easy blueberry pancakes, I wouldn’t call it rocket science either.
See how light and bubbly they look?
While the blueberry pancakes were cooking on the griddle, I could hear a little sizzling. That was the sound of the blueberries as they burst and the purple sweet juice made itself known.
- 2 cups unbleached wheat flour
- 2 cups milk
- 2 eggs, separated
- 4 tbsp cooking oil
- 1 tsp vanilla
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp honey
- 1 pint blueberries, washed and dried
- Wash the blueberries in a strainer, pour onto a kitchen towel to dry. Set aside.
- Pre-heat griddle to 325 degrees or heat skillet pan on medium heat.
- In a large mixing bowl, place flour, milk, beaten egg yolks, oil, vanilla, baking powder, salt and honey.
- Mix with a spatula to wet the dry ingredients. Using a hand mixer, beat until fully combined.
- Beat the separated egg whites in a clean glass or metal bowl with the whisk attachment. When the egg whites are stiff, no longer drooping but stand at attention, they are ready.
- Fold in the blueberries, then fold in the egg whites.
- When the griddle is at the proper temperature, scoop out ¼ cup of batter onto the griddle. Wait 1-2 minutes before first flip, or the wet raw side of the pancake is bubbly.
- Flip for the second side to cook, 1-2 minutes.
- I hope you enjoy this family favorite!
What do I do with the leftovers?
I am so glad you asked! I usually have about six leftover because I don’t have any, you know, trying to be good and all. After I cook the last stragglers, I put them on a cooling rack until they are completely cool. (If I just put them on a plate, they would get wet and rubbery.) Another thing I like to do is place a small piece of parchment paper between each pancake before putting them in a plastic freezer bag. I might just be a little OCD, but I think it keeps them from sticking. Plus, I bought this box of 35o 5×5 parchment papers a couple years ago and I don’t know what else to do with them.