Best Blueberry Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: serves 10
The best blueberry pancakes are light and fluffy, loaded with sweet blueberries. The secret to making these pancakes is in the best ingredients and taking time to beat those fluffy egg whites.
  • 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
  1. Wash the blueberries in a strainer, pour onto a kitchen towel to dry. Set aside.
  2. Pre-heat griddle to 325 degrees or heat skillet pan on medium heat.
  3. In a large mixing bowl, place flour, milk, beaten egg yolks, oil, vanilla, baking powder, salt and honey.
  4. Mix with a spatula to wet the dry ingredients. Using a hand mixer, beat until fully combined.
  5. 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.
  6. Fold in the blueberries, then fold in the egg whites.
  7. 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.
  8. Flip for the second side to cook, 1-2 minutes.
  9. I hope you enjoy this family favorite!
Recipe by Once Sewn at