Chef's Tip
For the lightest, fluffiest pancakes, be gentle when folding in the whipped egg whites and blueberries. Overmixing will deflate the batter and result in dense pancakes. Also, don't press down on the pancakes while cooking – this compresses the air bubbles that give them their height.
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together buttermilk, egg yolks, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should be lumpy - do not overmix.
- In another clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form, about 3-4 minutes.
- Gently fold the beaten egg whites into the batter using a rubber spatula, maintaining as much air as possible.
- Very gently fold in 1 cup of the blueberries, being careful not to crush them.
- Heat a griddle or large skillet over medium heat. Add a small amount of vegetable oil and spread it evenly.
- For each pancake, pour about 1/4 cup of batter onto the griddle. Sprinkle a few of the remaining blueberries on top of each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 more minutes.
- Adjust heat between batches as necessary. The griddle is ready for the next batch when a few drops of water sprinkled on it dance and evaporate quickly.
- Serve immediately with warm maple syrup and butter, garnished with additional fresh blueberries.
Plating
Stack three to four pancakes per plate, slightly offset to create visual dimension. Place a small pat of butter on top of the stack so it begins to melt. Drizzle maple syrup over the stack, allowing it to cascade down the sides. Scatter fresh blueberries around the plate and on top of the pancakes. Optionally, add a light dusting of powdered sugar for an elegant finish.
Storage & Reheating
Cooked pancakes can be kept warm in a 200°F oven for up to 30 minutes. Leftover pancakes can be refrigerated in an airtight container for up to 2 days and reheated in a toaster or microwave. For longer storage, place cooled pancakes with parchment paper between each in a freezer-safe bag for up to 1 month. Reheat frozen pancakes in a toaster or microwave until warmed through.
About This Recipe
These blueberry pancakes are inspired by the fluffy, fruit-filled breakfast classic that was a customer favorite at Brigham's restaurants throughout Massachusetts. The restaurant was known for generous portions of pancakes loaded with fresh berries. This homemade version elevates the dish with the addition of whipped egg whites for extra height and a touch of vanilla for enhanced flavor, while maintaining the nostalgic appeal of the original.