Blueberry Pancakes

Light, fluffy and sweet, these Blueberry Pancakes are a tasty take on a beloved classic!



1 cup fresh NC blueberries

2 eggs, separated

1 ½ cups sifted flour

2 ¼ tsp. baking powder

3 Tbsp. sugar

¾ tsp. salt

1 cup buttermilk

3 Tbsp. butter, melted


In a small bowl, beat egg whites until stiff and set aside. In another bowl, combine flour, baking powder, sugar and salt. In another bowl, beat egg yolks then add buttermilk and melted butter. Stir egg mixture into the flour mixture and mix until smooth. Fold in the blueberries. Fold in the stiff egg whites. Heat griddle or frying pan to medium-high heat. Spray with cooking spray. Pour 1/3 cup batter onto hot pan and cook until air bubbles begin to form, then flip and cook 1-2 minutes on the other side. Serve pancakes with whipped cream, butter and syrup.

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