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Blueberry Pancakes

Blueberry Pancakes — a pancake recipe, 12 ingredients.

Pancake

contains glutencontains dairycontains eggscontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1¾ cup all-purpose flour
  • 2 Tbsp white granulated sugar
  • 2 tsp baking soda
  • 1½ tsp cream of tartar (or baking powder)
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 2 cups buttermilk
  • 4 eggs, separated
  • ¼ cup butter (optional)
  • 1 cup frozen blueberries
Make it lactose-friendly
  • 2 cups buttermilk → lactose-free milk + 1 tsp lemon juice per cup
  • ¼ cup butter (optional) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.
  2. Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries.
  3. Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.
  4. Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, then cook for 1 more minute.
  5. Serve warm with whatever topping you prefer.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0