cups blueberries, fresh or frozen (if frozen, do not thaw)
Serving Size: 1 (213) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 81 g24 %
Total Fat 9.1 g13 %
Saturated Fat 4.8 g24 %
Cholesterol 81.9 mg
Sodium 800.1 mg
Dietary Fiber 3.2 g12 %
Sugars 14.6 g58 %
Protein 10.3 g
Preheat griddle or nonstick skillet to medium and oven to 200°.
Whisk dry ingredients together in a large bowl; set aside.
Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.