Description
These fluffy Blueberry Pancakes are a delightful breakfast treat bursting with fresh blueberries and infused with a refreshing hint of lemon. Made with a combination of whole milk, heavy cream, and carefully whipped egg whites, these pancakes are light and airy. Finished with a warm, creamy lemon syrup, they offer the perfect balance of sweetness and zest for an irresistible morning meal.
Ingredients
Scale
Pancakes
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder (8 grams)
- 6â…“ tablespoons granulated sugar (79 grams)
- ½ teaspoon kosher salt
- 3 large eggs (150 grams, separated into whites and yolks)
- ¾ cup whole milk (170 grams)
- ¾ cup heavy cream (170 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- 2 teaspoons freshly squeezed lemon juice (from ½ lemon)
- 1 tablespoon lemon zest (from 1 lemon)
- 6 tablespoons unsalted butter (85 grams, melted (¾ stick))
- 4 tablespoons unsalted butter (57 grams, for cooking)
- 1 pint fresh blueberries (454 grams, rinsed and dried)
For Serving
- â…” recipe Creamy Lemon Syrup (for serving, warm)
Instructions
- Preheat the Oven. Preheat your oven to 200°F and place a metal rack over a baking sheet. This setup will keep cooked pancakes warm while you finish cooking the rest.
- Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until well mixed. Set this mixture aside for now.
- Whip Egg Whites. Using a stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. Once ready, transfer them carefully to a separate bowl to keep them fluffy.
- Mix Wet Ingredients. Without cleaning the mixing bowl, combine the egg yolks, whole milk, heavy cream, vanilla extract, freshly squeezed lemon juice, lemon zest, and melted unsalted butter. Blend well for about two minutes until fully incorporated.
- Add Dry Ingredients. Add the flour mixture to the wet mixture and stir gently just until the dry ingredients are moistened. Avoid overmixing to keep the batter tender.
- Fold in Egg Whites. Fold in half of the stiff egg whites carefully, then fold in the remaining half. The batter should still have some lumps, with the egg whites not fully blended in to maintain airiness.
- Heat Griddle and Start Cooking. Heat a griddle over medium heat until hot. Add 1 tablespoon of unsalted butter for cooking. Pour about 2 tablespoons of batter per pancake onto the griddle, cooking 3 to 4 pancakes at a time.
- Add Blueberries. Sprinkle fresh blueberries over each pancake immediately after pouring the batter onto the griddle.
- Cook and Flip. When bubbles form and begin to pop on the top surface of the pancakes, check the undersides. Once golden brown, carefully flip each pancake with a spatula and cook the other side for 1 to 2 minutes until golden and cooked through.
- Keep Pancakes Warm. Transfer finished pancakes to the prepared oven rack and keep warm while cooking the remaining batter.
- Repeat Cooking. Continue cooking the remaining pancakes, adding more butter to the griddle as needed until all pancakes are done.
- Serve with Syrup. Serve the warm pancakes drizzled generously with creamy lemon syrup for a bright and luscious finish.
Notes
- Be careful not to overmix the batter once the dry ingredients are added; this ensures tender pancakes.
- Folding in the egg whites gently helps create a light, fluffy texture.
- Using fresh blueberries adds bursts of flavor that complement the lemon zest beautifully.
- The oven keeps the already cooked pancakes warm without drying them out.
- Adjust the heat on your griddle if pancakes brown too quickly or cook too slowly.
- This recipe yields about 16 medium-sized pancakes, perfect for serving 4 to 6 people.
