The Best Buttermilk Blueberry Pancakes
Updated October 26, 2022
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups sifted unleavened cake flour
4 teaspoons baking powder
½ teaspoon salt
4 large eggs, separated
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
½ teaspoon cream of tartar
2 full cups frozen blueberries
Butter for greasing griddle or skillet
Nutritional analysis per serving
16 grams carbs; 51 milligrams cholesterol; 122 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 1 gram fiber; 175 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
- Step 2
In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
- Step 3
Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
- Step 4
Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.
These pancakes may be frozen and reheated.
Private Notes
Comments
this was fantastic! Makes a mess but I don't care. I used fresh blueberries and it is a wonderful splurge breakfast that you can involve your company in. I'm a southern girl so I tried both honey and cane syrip on them. Cane syrup was the best.
I did not have cake flour, so used all-purpose. These ware delicate, fluffy and delicious!
Sorry, just folded in the blueberries (straight out of the freezer and dusted with confectioner's sugar) along with the egg whites.
I believe sugar has been mistakenly omitted from this recipe. I had hoped that this was the same as a NYT recipe I recalled from the 1980s that was incomparable -- but the results were disappointing, and upon reflection I blame the absence of sugar.