I don’t know anyone who doesn’t love buttermilk pancakes, I mean regular pancakes are great and all but the buttermilk just gives it an extra yummy flavor. Now, add blueberries to that mix and you have the best breakfast everrrrr! Honestly, I don’t eat pancakes often but when I do, the batter always has to include blueberries . I love how the blueberries fluff up when they’re cooked and when I bite into them, they’re warm, sweet and juicy. I can eat them even without syrup but I definitely prefer eating them with a warm blueberry lavender maple syrup. I love making this syrup when I make these fluffy pancakes and I even add a dollop of homemade nut butter to the mix. Can you see the love I have for butter milk blueberry pancakes 🥰
I believe the secret to fluffy pancakes are one, not to over mix the batter... lumpy batter is okay here and number two, folding in fluffy egg whites into the batter. I promise, every time I take them time to fold in the egg whites, the pancakes always come out fluffy. Try it and see for yourself! This recipe can make approximately 12 to 16 pancakes, depending on the size you make. Alright, let’s get started!
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