Blueberry Pancakes

(Gorgeous photo and recipe found here)

It’s ridiculous how long I’ve been gone, I know. When you’re in the blogging rythem, and you blog often, everything seems like good blogging material. When you’re not, nothing seems like it would be interesting to your readers, so you don’t bother. Don’t bother often enough, and the next thing you know, it’s been over 10 weeks since your last post. Ugh.  So I decided that I would just find something in my brain, and bring it here.  So what you get is yet another recipe.  I’ll try to come up with something NOT recipe related soon.

Ted’s schedule varies a lot, which means that sometimes he works very early in the morning, and sometimes he works late.  Tonight he works late, until after 10pm.  That means just me and Maya for dinner, which often means ‘breakfast for dinner’, which she and I both love, and Ted does not.  I made these blueberry pancakes a few months ago when we were having breakfast for dinner, and they’re delicious.  The recipe seemed a little weird to me, like there isn’t enough flour.  But there is, they work, and they’re super yummy.  Next time you’re in the mood for blueberry pancakes, give this recipe a try.

The Blueberry Pancakes Of Your Dreams
author bakerbynature

*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.

This entry was posted in Recipes.

6 thoughts on “Blueberry Pancakes

  1. Enjoying these mouth-watering pictures but that’s likely about as close as I should get to them. Happened to find your comment and link at Dept. of Nance — was curious to see your blog. Was surprised to discover you are the daughter of a blogger I enjoyed reading and was so sorry when she departed this earth. Will look forward to checking in here occasionally to see if the spirit has moved you to write again.

    • Hi Joared, I remember you from my mom’s blog. Welcome! It’s 9 years since my mom died this coming week. Sigh. I miss her so very much.

  2. Welcome back!

    It’s been cool and cloudy and rainy here in NEO lately–Seattle-ish weather–and Rick and I keep talking about pancakes for dinner. Our electric griddle gave up several months ago, and I haven’t gotten a new one. I prefer making pancakes on that since its heat is so consistent and the surface is so generous. One fell swoop and all the pancakes for the two of us are done in a few minutes.

    Maybe it’s time for that new griddle now.

    • I’ve often considered getting an electric griddle like that, but space is such a premium around here, I’m not sure where I would put it when it’s not in use. That is the only thing stopping me from running to Target to get one right now.

  3. Good to see you blogging again! I have to get back into it, myself.
    Several years ago my wife and I were traveling in Minnesota and she went nuts over the blueberry pancakes she had for breakfast in a cafe, because the blueberries were intact inside the pancakes but warm. How had the cook kept them whole, without getting smushy?
    The secret, they told her, is to put the batter in the frying pan, then put the blueberries into the batter at that point. If you like a warm sploosh of blueberry flavor with your pancakes, you might want to try it.

    • Hi Ben, nice to see you here!

      I’ve made blueberry pancakes that way (and banana pancakes as well). It also has the benefit of making the blueberries optional, if that could ever be necessary.

Comments are closed.