Buttermilk Blueberry Pancakes

I think I almost out did myself this morning at breakfast. I love making pancakes. I usually have a base recipe that I start with and make different variations (and its a secret base recipe that I got from my aunt Kathy and I won't divulge it to anyone, sorry). But recently I bought a Pancakes and Waffle cookbook so I've been wanting to try something different for weekend breakfast. Because let's face it, who has time to make a decent breakfast during the week?

This morning I decided to make buttermilk blueberry pancakes, mainly because I had some leftover buttermilk to use and blueberries are just an added touch of deliciousness. These were delicious and I will definitely use this recipe as well for a base and make different variations. They were really light and fluffy and yuuuummy.

Give these a try the next time you want pancakes:

Classic Buttermilk Pancakes

2 cups flour

2 tsp. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 large eggs, separated

2 cups plus 2 tbsp. buttermilk

2 tbsp unsalted butter, melted, or canola oil

In a bowl, combine flour, sugar, baking powder, baking soda, and salt. In a small, deep, bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

Now you may realize there is not a single blueberry listed in this recipe. Well this is the classic buttermilk recipe, if you wanted to mix it up and try the blueberry variation follow these instructions:

Add 1.5 cups fresh or frozen blueberries, 3 tbsp. packed light brown sugar and 1 tsp ground cinnamon to the batter.

Bon Appetit!

Victoria