Fluffy Blueberry Buttermilk Pancakes

In my quest to determine which of our gadgets and small kitchen electrics will win a permanent spot in our soon-to-be-new kitchen, I am cycling through some recipes I haven’t made in a while, just to have a reason to pull those gadgets from storage and give them a run.

For these fluffy, buttermilk-rich blueberry pancakes, I turned to a favorite King Arthur Baking Company recipe, and I added a twist to give them extra loft. The ingredient list isn’t changed, but the technique is slightly different in that I separate the eggs before mixing, whipping the whites by themselves and then folding them into the batter just before griddling. It’s a simple kitchen trick that elevates any favorite pancake recipe—figuratively and literally.

Rather than cooking the pancakes on my beloved middle griddle that lives permanently on our gas range top, I asked my husband, Les, to get the stepladder for fetching my reversible, non-stick griddle from its unlikely storage spot in the kitchen. The griddle is enormous, and for lack of a better stowing spot, we have kept it wrapped in a large kitchen trash bag, stored way up there on top of the cabinets, where Taz is sitting!

She is large and in charge up there!

I’m reluctant to let go of this griddle because it is easy to clean, reversible to a grill side and the temperature dial ensures consistent cooking. Needless to say, its large cooking surface helps me get breakfast ready all at once. Unfortunately, the out-of-reach storage makes it inconvenient for regular use.


When the big reveal happens on our remodel, Les and I will be re-evaluating where everything goes, and the full-height pantry cabinet should have plenty of room for this convenient, though bulky, appliance (fingers crossed)!

Now, about these fluffy pancakes. 🙂

The air whipped into the egg whites gives the pancakes extra loft and lightness. They are so delicious with real maple syrup!

Serves 4

Adapted from Buttermilk Pancakes | King Arthur Baking

Ingredients

3/4 cup all-purpose flour

1/4 cup whole wheat pastry flour

1 Tbsp. sugar

1/2 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 large egg, separated* (see notes)

1 cup thick buttermilk*

1 Tbsp. melted butter

1 tsp. real vanilla extract

1 cup blueberries or other soft fruit


*Notes

Eggs separate more easily when they are cold, so take care of that first and set each part aside until they are room temperature.

It’s best for the buttermilk to be near room temperature, also.


Instructions

Heat an electric griddle to 350°F, or a cast-iron skillet over medium heat.


In a medium bowl, whisk together the dry ingredients.

In a separate bowl, combine the egg yolk, buttermilk, melted butter and vanilla. Whisk together until smooth. Mix the wet ingredients with the flour ingredients, stirring just until blended.

In yet another bowl, whip the egg white with an electric hand mixer (or with a whisk and some elbow grease, if you’re feeling sassy). When properly whipped, the egg white should increase a great deal in volume and will form stiff peaks when you remove the whisk.

Fold the whipped white into the bowl with the rest of the batter, taking care not to stir down and deflate the batter. Allow it to rest about 15 minutes.

Pour or ladle batter onto griddle in smallish rounds, about 4 inches across. Do not swirl or otherwise flatten the batter—we want them fluffy, remember? 😊 Cook the first side about a minute, then carefully arrange blueberries onto the cakes. Continue to cook until the pancakes are set on the edges and bubbly all over the top.

Turn gently and cook the other side. Serve warm with butter and real maple syrup.


Who’s ready for pancakes?


9 thoughts on “Fluffy Blueberry Buttermilk Pancakes

    • Thanks for visiting my blog, Lenady! The folded-in egg white trick really does make a difference, and with a buttermilk batter, it’s always beneficial to let the batter rest a few minutes before griddling. Good luck with them! 🙂

      Liked by 1 person

  1. Yummy. I did something unusual and followed the recipe exactly … well, almost exactly. I had to substiture the buttermilk with yogurt & milk because that’s what I had. It was good and a nice improvement on my regular pancakes. Thanks for sharing!

    Liked by 1 person

  2. There must be room left for that griddle! I think you can store it on its side, you know to save space…just saying 🙂 I had several over the years that were cheap and couldn’t keep up in our house. You are so right about whipping up breakfast in an instant with one of those or any other “one pot” (0ne griddle) type of meals like fajitas. Fighting the urge to order one on Amazon.

    Your pancakes look so fluffy and now I think I may have to make some for Hubby’s lunch 🙂

    Liked by 1 person

    • Between the tall pantry cabinet we are getting and the extra height on the wall cabinet over the fridge, I’m sure we will have a good home for the griddle. And if it’s easier to access without so much fuss, I’ll be able to use it more often!

      Do try the trick of whipping the egg whites, it’s great for extra fluff on pancakes…and omelets, too!

      Liked by 1 person

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