Pancakes and Blueberry Sauce

  • prep time15 min
  • total time 35 min
  • serves 4

Prepare these light and fluffy pancakes any day of the week.

147 Ratings
Directions for: Pancakes and Blueberry Sauce



1 cup all purpose flour (250 ml)

1 tsp baking powder (5 ml)

3 eggs, separated

½ cup buttermilk (125 ml)

¼ cup maple syrup (60 ml)

½ tsp vanilla extract (2.5 ml)

3 Tbsp unsalted butter (45 ml)

Blueberry Sauce

1 ½ cup fresh or frozen blueberries (375 ml)

¼ cup apple juice (60 ml)

½ cup sugar (125 ml)

1 tsp lemon juice (5 ml)



1. In a bowl, mix the flour and baking powder.

2. In another bowl, mix the egg yolks, buttermilk, maple syrup and vanilla for one minute with a beater. Add the dry ingredients and beat until the mixture is smooth and homogenous.

3. In another bowl, beat the egg whites until the formation of soft peaks. Use a spatula to fold the egg whites into the batter.

4. Heat a non-adhesive skillet on medium heat. Brush with butter. Pour 1/3 cup (75 ml) of batter for each pancake. Spread the batter in the shape of a disk of about 6 inches (15 cm). Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm oven. Serve two pancakes per person and accompany with sauce.

5. Note: You can mix all the ingredients without having the egg whites separately beaten. However, the pancakes will not be as light and you will yield 6 instead of 8 pancakes.

Blueberry Sauce

1. In a pot, mix all the ingredients.

2. Bring to a boil and simmer on medium heat for 5 minutes.

3. Let cool to a lukewarm temperature.

See more: Eggs/Dairy, Brunch, Berries, Breakfast, Saute, North American, Fruit


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