WHAT’S FOR BREAKFAST?
Blueberry White Chocolate Chip Pancakes
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Most mornings in our house don’t start with homemade blueberry pancakes. But sometimes a Saturday morning comes along and I can’t get these out of my head. They are SO good, I’m not even worried about overselling because they are really that incredible. Super light and fluffy with a bit of a crispiness to the outside. I usually make a big batch and then freeze them so we can just pop them in the microwave and feel fancy on a Wednesday morning too.
They require some extra steps beyond just one bowl, but it’s not hard and it’s so worth it. The white chocolate chips take them to an even more delicious level. It’s a bit of a melty sweet spot in a bite. Seriously, so good! You can always leave out the white chocolate chips. This time around, I went with straight blueberries because I felt like I may have given Leah Kate a few too many cookies last week and now she’s obsessed. Like, goes over to the counter every day pointing at the cookie bag and making noises kind of obsessed. Crap. So I’m trying to reel her back in. Sorry kiddo, here’s an apple slice.
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Blueberry White Chocolate Chip Pancakes
Ingredients
2 cups of flour
1 teaspoon of kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 eggs, separate yolks and whites
2 tablespoons butter, melted
2 cups plus 1 tablespoon buttermilk
1 cup blueberries
1/2 cup white chocolate chips (optional)
Instructions
1. In a medium size bowl, whisk the flour, salt, baking powder and sugar until combined. Set aside.
2. Now in two more medium bowls, separate the egg whites and yolks. Whisk the egg whites until stiff peaks form. (I used a handheld mixer because I have little upper body strength and my arm gets tired)
3. In the other bowl, whisk the egg yolks until they turn lighter in color. Add the melted butter and whisk again. Then add the buttermilk and whisk to combine.
4. Add the egg yolk mixture to the dry ingredients and stir until just barely combined. You should still see some flour streaks in the mixture.
5. Fold in the egg whites and then gently fold in the blueberries and white chocolate chips being careful not to over mix.
6. Butter a griddle over medium heat and add 1/2 cup-1 cup sized scoops. Allow to cook until the bottom begins to turn golden and bubbles just start to form. Flip and cook until set on the other side. Serve immediately.
Notes
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