Blueberry Buttermilk Pancakes
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Total Time: 45
Yield: Serves 4.
These pancakes are not only delicious, they’re also relatively low in fat. The trick is to separate the egg, then whip the egg white and fold it back into the batter, giving the cakes a tremendouslift and a wonderfully fluffy texture.
Ingredients:
1-1/2 cups flour1/2 teaspoon salt
1-1/4 teaspoons baking soda
2 cups low-fat buttermilk
1 teaspoon vanilla
1 egg, separated
1 cup blueberries
Instructions:
In a large bowl, combine flour, salt, and baking soda. Add buttermilk, vanilla, and yolk; stir until barely mixed.Beat egg white until stiff and fold into batter.
Drop batter by spoonfuls onto a hot greased griddle or skillet. Sprinkle a few blueberries over each pancake and cook until bubbles form, 3—5 minutes. Flip cakes and brown other side, 2—3 minutes. Serve warm.
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Made 16, 5 inch diameter pancakes. I used frozen wild blueberries, dropping on top as suggested. Those pancakes did not cook through before the outside began to burn. Recommend using fresh blueberries only.