Serves 8
30 min
White Chocolate Blueberry Pancakes
Recipe GLPR4bd3e6e0a44e8d
Fluffy pancakes studded with fresh blueberries and melted white chocolate chips, made with separated eggs for an airy texture. These breakfast favorites are quick to prepare and perfect for a special morning meal or brunch.
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Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 eggs, separated
2 tablespoons unsalted butter, melted
2 cups plus 1 tablespoon buttermilk
1 cup fresh blueberries
1/2 cup white chocolate chips
Butter for greasing the griddle
Directions
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar until well combined. Separate the eggs into two separate bowls, placing the whites in one bowl and the yolks in another.
Beat the egg whites with an electric mixer until stiff peaks form. In the other bowl, whisk the egg yolks until they become light in color, then whisk in the melted butter. Gradually add the buttermilk while whisking until the mixture is smooth and fully combined.
Pour the egg yolk mixture into the bowl with the dry ingredients and stir gently with a wooden spoon until just combined, leaving some streaks of flour visible. Carefully fold in the stiff egg whites using a spatula, being careful not to deflate them. Gently fold in the blueberries and white chocolate chips until just incorporated, taking care not to overmix.
Heat a griddle or large skillet over medium heat and lightly butter the surface. Pour batter in 1/2 to 1 cup portions onto the griddle. Cook until the bottom turns golden brown and small bubbles begin to form on the surface, approximately 2-3 minutes. Flip the pancakes carefully and cook the other side until golden brown and set, approximately 1-2 minutes more.
Transfer the finished pancakes to a serving plate and serve immediately while hot.
