Blueberry and Almond Buttermilk Pancakes

Ridiculously fluffy, bursting with plump sweet blueberries and a light crunch of toasted almonds. Heat up the griddle and warm the syrup – these might just make you a morning person!

I think we all agree that pancakes should be light, tender and fluffed in the center. They can be thick or on the thinner side but should always be delightfully full of flavor, just waiting for a pat of butter and a warm drizzle of maple syrup.

And though they’re delicious on their own, pancakes create the perfect backdrop for an endless array of additions. And blueberries might be one of the best. Blueberry pancakes evoke a certain nostalgic feel. Toss in toasted almonds and you’ve created a beautiful pairing.

The base for these pancakes is by far my favorite recipe and it starts with familiar ingredients. Flour, whisked with a touch of sugar plus baking powder and baking soda for a gentle lift. Then toasted almonds are added for a subtle, nutty crunch.

Rich egg yolks are blended into buttermilk along with pure vanilla and almond extracts for an extra depth in flavor.

The egg whites are beaten then gently folded into the batter creating a light, delicate cake on a hot griddle.

And any decent blueberry pancake needs a handful of blueberries tucked inside, sizzling on the griddle as they heat allowing the berries to release their fruity goodness inside! Simply scrumptious!

Blueberry and Almond Buttermilk Pancakes

2-½ cups flour

2 tablespoons sugar

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

⅓ cup chopped toasted slivered almonds

2 cups buttermilk

2 extra-large eggs, separated

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

4 tablespoons butter, melted and cooled

1-¾ cups fresh blueberries, rinsed, dried and any stems removed

Warm maple syrup and powdered sugar for serving

In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and kosher salt along with the chopped almonds.

In a small bowl beat the egg whites until stiff peaks form, about 1 minute. Lightly beat the egg yolks and whisk into the buttermilk along with the vanilla and almond extracts.

Add the buttermilk mixture to the dry ingredients, mixing just until the flour disappears. Stir in the melted butter then gently fold in the beaten egg whites. Let the batter rest for about 10 minutes.

Heat a griddle to a temperature slightly below medium heat. If you’re using an electric griddle set the temperature to 325-degrees. Cooking the pancakes at a slightly lower temperature than normal allows the pancakes to cook through and not become too dark on the outside. Once the griddle is hot add a large scoop of batter, leaving enough room between each pancake to flip them. A large lever-style ice cream scoop works great for this. Scatter about 2 tablespoons of blueberries over the top of the pancakes.

When the pancakes are golden brown on the bottom and the batter has set on the top, flip them over, about 4 minutes on each side. Continue cooking until browned and the center of the pancakes are cooked through.

A few notes and tips: If you need to keep pancakes warm for a short bit you can place them on a wire rack set over a rimmed baking sheet and place in a 200-degree oven. And don’t toss out leftover batter, you can refrigerate it for 2 to 3 days. Just let it rest at room temperature for about 15 to 20 minutes than you’re ready to go!

Makes 12 to 14 pancakes, about 4-½” to 5” each.