Total Time
25mins
Prep 25 mins
Cook 0 mins

So very good with fresh berries, but frozen is fine. Do not thaw frozen berries before using. From Sunset magazine.

Ingredients Nutrition

Directions

  1. In large bowl, combine dry ingredients.
  2. In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
  3. In another large bowl beat egg whites on high speed until soft peaks form, then fold into batter- gently but completely; there should be no white streaks remaining.
  4. Cook pancakes on 350 degree nonstick griddle, using 1/3 cup of batter per pancake – evenly arrange 1 tablespoon each of blueberries and raspberries onto each pancake.
  5. Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
  6. Serve with real maple syrup.
Most Helpful

5 5

Wonderful pancakes. We loved them. I used vinegar and milk to do the buttermilk. I used frozen blueberries and raspberries. The batter was perfect. Nothing to change here. Thanks jellyqueen :) Made for I Recommend tag game

3 5

Sorry, I don't think I'll make these again. The batter was really, really runny and spread a lot in the pan, even though it was hot. I halved the recipe and only change I made was to use the lemon juice/milk sub for the buttermilk since I never have that in the house. Don't think that should've made that much of a difference; I use this sub all the time. They tasted okay, just quite thin.

5 5

Made a great Sunday morning breakfast. Loved the combination of the two berries. Didn't even use syrup, only a generous dusting of powdered sugar to top them. Thanks Julie, we really enjoyed these and will make them a do again.