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 maple syrup – these might just make you a morning person!
Equipment
- Electric mixer
- Electric griddle
Ingredients
- 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
Instructions
- 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.
- 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 per side. Continue cooking until browned and the center of the pancakes are cooked through.
Notes
A few notes and tips: If you need to keep pancakes warm for a short bit you can set 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 up to 2 to 3 days. Just let it rest at room temperature for about 15 to 20 minutes than you’re ready to go!
Cooking the pancakes at a slightly lower temperature than normal allows the pancakes to cook through and not become too dark on the outside.