Berry Pancake Has a Texture Between

Why You Love Berry Pancake

This giant Berry Pancake has a texture between a soufflé and a pancake, with is like combining the best of two worlds. Either way, there’s no reason to consider this breakfast a splurge, since there is no flour or added sugar.If you’re really in the mood to treat yourself, top the cooked pancake with either melted butter, or a drizzle of coconut mill.
The best recipe for blueberry pancakes with folded juicy berries in the batter yields and incredibly delicious fluffy stack!

Why You’ll Love It

• It’s easier than making individual pancakes. This skillet pancake comes together just like your go-to buttermilk stack, but instead of cooking them one by one, you pour all the batter into a hot skillet and bake.
• This skillet Berry Pancake has a lovely, lofty lift. Folding in the egg whites at the very end ensures that it bakes up tall.

BEST BLUEBERRIES RECIPES FOR COOKING

While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle when it comes to making my berry pancake. A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).

KEY INGREDIENTS

You’ll find the ingredient amounts needed to make a fluffy stack of blueberry pancakes in the recipe card. Before you head there, if you’re considering making any swaps read this section first:

• Blueberries: I happily use fresh or frozen blueberries for this recipe. When using frozen, I especially love the smaller wild blueberries.
• All-purpose flour– It makes up the base of the batter.
• Greek yogurt – It gives the pancakes an extra-fluffy texture and slightly tangy taste.
• Milk – Any kind you like! I typically use almond milk, but oat milk and regular Milk work well too.

Can I make Berry Pancake with frozen blueberries?

YES! Works perfectly. Do not thaw and minimise stirring (otherwise it bleeds and can discolour the batter).
Posted In: Vegetarian, Gluten-Free, Vegan, Dairy-Free, Flexitarian

RECIPE NOTES

• Make ahead: Combine the dry ingredients in an airtight container and store at room temperature for up to 3 months.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

• Preheat oven to 400 F.
• Heat butter in a 10-inch oven-proof skillet over medium heat. Add the butters and simmer for 3-5 minutes so the liquid thickens.
• While the berries simmer, use an electric mixer to beat the egg whites until stiff peaks form.
• In a separate bowl, whisk the egg yolks for 1-2 minutes by hand with the vanilla and cinnamon. Gently fold the yolks into the egg whites.
• With the heat under the fruit still at medium, spread the egg batter evenly on top of the fruit. Cook 2 minutes without touching, then transfer the pan to the oven. Bake for 10-12 minutes until the batter is pulled up slightly and lightly browned.
• Remove the pan from the oven. Place a plate over the pan and flip the pan to invert the soufflé so the fruit is faced up. Eat warm or at room temperature.