Blueberry pancakes
Fluffy blueberry pancakes served with whipped maple butter, combining warm spices and sweet bursts of fruit for the perfect breakfast treat.
Updated : 14 August, 2025
Easy
About 20 min.
Ingredients
450 grams
Flour
1 teaspoon
Baking powder
0.5 teaspoon
Cinnamon
600 milliliters
Fermented baked milk
3
Eggs
50 grams
Butter
1 teaspoon
Vanilla extract
300 grams
Blueberry
For the maple butter
150 grams
Butter
pinch
Cinnamon
pinch
Salt
4 tablespoon
Maple syrup
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the pancakes, combine the flour, baking powder, cinnamon (if using), and salt in a large bowl, creating a well in the center. In another bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla.
Step 2
In a clean glass bowl, whisk the egg whites until they form stiff peaks.
Step 3
Pour the buttermilk mixture into the flour well and whisk until combined. Add a large spoonful of the egg whites and gently fold in with a metal spoon to loosen the batter, then fold in the remaining egg whites, keeping as much air as possible for a light, bubbly texture.
Step 4
Heat a 20cm/8in frying pan over medium heat and melt a little butter. Add about one and a half ladlefuls of batter to the pan, sprinkle generously with blueberries, and allow the pancake to rise around them as it cooks.
Step 5
Once the bottom is golden and the center is mostly set, flip quickly and cook for another minute on the second side. Transfer to a plate and repeat with the remaining batter and blueberries.
Step 6
For the maple butter, place the butter, cinnamon, and a pinch of salt in a bowl and whisk until pale and fluffy. Gradually beat in the maple syrup until fully incorporated with a whipped consistency. Serve the pancakes with a generous dollop of maple butter.