Weekend Pancakes

Whipping the egg whites may take a little extra time compared to regular pancakes, but the light fluffy texture that results is well worth the effort.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 cup all-purpose flour
  • 3⁄4 tsp. baking powder
  • 1⁄4 tsp. salt
  • 2 large eggs, separated
  • 1 1⁄4 cups buttermilk
  • 1⁄2 tsp. baking soda
  • 2 Tbsp. canola oil
  • 1⁄2 cup fresh blueberries
  • 1⁄2 cup blueberry syrup


  • Combine the flour, baking powder, and salt; set aside. Beat the egg yolks lightly and combine with the buttermilk and baking soda and set aside. Beat the egg whites until stiff peaks form. Quickly combine the dry ingredients and the egg yolk mixture and stir in the oil. Fold in the egg whites.
  • Cook immediately on a hot greased griddle or skillet. Cook about 2 or 3 minutes on each side; pancakes are ready to turn when the tops have broken bubbles on the surface and the edges appear dry. Top with fresh blueberries and blueberry syrup.