How to Make Fluffy Blueberry Pancakes from Scratch
- 2 eggs, separated
- 1 1/2 cups sifted all-purpose flour
- 2 1/4 teaspoons baking powder
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup milk
- 3 tablespoons butter, melted – I can’t believe it’s not butter
- 1 cup fresh or frozen thawed blueberries, rinsed- I used fresh
Separate your eggs:
If you get yolk in your whites…they will not set up! trust me!
In a small bowl, beat egg whites until stiff; set aside:In a separate bowl, sift together flour, baking powder, sugar and salt:
Beat egg yolks in a medium mixing bowl; add milk and melted butter.
It’s all ready to be mixed together!
Stir egg mixture into dry ingredients:
Mix until batter is smooth and stir in blueberries:
Fold in beaten egg whites:
The batter is ready!
Bake on hot griddle or pan:
Jaxon had his with a little butter and syrup and some strawberries on top:
The husband had just plain ole’ syrup and a touch of butter:
I had mine two ways, one with butter & Syrup, the other with homemade whipped cream and strawberries:
Look at that blueberry goodness!!
And for the leftovers…freeze them and on busy mornings, pop them in the toaster!