Heat oven to 200 degrees. In a large bowl, mix together flour, granulated sugar, baking powder, baking soda & salt. In a separate bowl, whisk buttermilk, melted butter & egg yolks.

Pour buttermilk mix into flour mix & stir until combined. In a medium bowl, beat egg whites until stiff peaks form. Fold into batter. Gently fold in blueberries. Heat a large nonstick griddle to medium-low heat.

When griddle is hot, grease with butter or spray with cooking spray. Using 1/3 cup dry measure for each pancake, spoon batter on griddle. Cook until top of each pancake is speckled with bubbles & edges begin to look dry, 3-4 minutes.

Turn pancakes with spatula & cook until the underside is lightly browned, 2-3 minutes. more.

Serve immediately with extra butter; sprinkle with lemon juice & confectioners sugar. Repeat process with rest of batter.


Start your day with the flavors of blueberry and lemon in a pancake that's light and fluffy.

Mr Breakfast would like to thank REBELSGIRL33 for this recipe.

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