I’m looking forward to this Summer! I’m so excited for lazy days reading in the park, loads of market fresh produce, and ahem – my BIRTHDAY! Yep. Only 1 month away now. So totally… that girl. I’m already planning a cake week. Yes. A whole week of cakes!!! But really – more than anything – I’m excited for Summer breakfast! And to me, Summer breakfast means blueberry pancakes. Hot mornings… fresh blueberries… sweet, buttery, ultra-fluffy pancakes. Not a bad combo, right?
As you’ve probably noticed by now, I labeled these pancakes the ones of your dreams. A bold statement… but I’m standing by it! These pancakes are really the best. I tested them literally 16 times. You know, just to be sure 😉
So what makes them the best (you ask)? Well, it’s pretty simple. They’re full of blueberries; tender enough to cut without a knife; and not too sweet to drench in syrup! Syrup is an important part of the pancake game!
The Blueberry Pancakes Of Your Dreams
Soft and fluffy Blueberry Pancakes are a family favorite breakfast!
- *Makes about 14 pancakes
- 3 large eggs, separated
- 1 cup full-fat sour cream
- 3 tablespoons whole milk
- 3 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2/3 cups + 2 tablespoons all-purpose flour
- 1 1/2 cups fresh blueberries
- 4 tablespoons butter, for the pan
- Maple syrup, for serving
- In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
- In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
- Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
- With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.