Happy National Pancake Day! It doesn’t matter when you’re reading this, because pancakes can be celebrated every day, in my opinion. 🙂 I’ve used this pancake recipe for years. And I always have friends and family request it for breakfast whenever they come and visit.
I definitely put my own spin on it. I don’t use blueberry syrup or ricotta cheese. However, I have made both of them and have eaten them with both. But for me, it’s just easier to make the pancakes without the extras.
Check out more from the Kicks Wake Up Krew here.
What you’ll need
Again, I only follow the recipe to make the blueberry pancakes. So here’s what you’ll need:
Pancakes:
1 1/2 cups unbleached all-purpose flour
3 tablespoons cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups buttermilk
1 tablespoon plus 1 teaspoon lemon zest
1/8 teaspoon vanilla extract
Pinch cream of tartar
2 cups fresh blueberries
Combine dry ingredients
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside.
Separate the egg whites and yolks
Combine liquid mixture
In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
Combine dry ingredients and liquid mixture
- Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
- Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
Beat egg whites and fold into mixture
In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries
Preheat your pan or griddle
I use a pan although I miss my griddle! And I use a little bit of vegetable oil in the pan as well. Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Repeat with remaining batter.
Enjoy!
