Best Blueberry Pancakes – a delicious recipe with Blueberries, Flour, Milk, Eggs, Cooking Oil, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash blueberries in a strainer, pour onto a kitchen towel to dry. Set aside. Preheat griddle to 325u00b0F or heat skillet pan on medium heat.
2
In a large mixing bowl, place flour, milk, beaten egg yolks, oil, vanilla, baking powder, salt and honey. Mix with a spatula. Using a hand mixer, beat until fully combined.
3
Beat egg whites in a clean glass or metal bowl with the whisk attachment. When egg whites are stiff and no longer drooping but stand at attention, they are ready.
4
Fold the blueberries into the batter, then fold in the egg whites.
5
When griddle is at the proper temperature, scoop out 1/4 cup of batter onto the griddle. Wait 1-2 minutes before flipping, or when the wet raw side of the pancake is bubbly. Cook the other side 1-2 minutes.
527
kcal
Calories
24
g
Fat
60
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pint Blueberries, 2 cups Flour, 2 cups Milk, 2 Eggs, Separated, and more.
Yes, Best Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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