Blueberry season starts in May in the South and moves north to New England in July and August. The peak blueberry season in the upper Midwest is August. On the West Coast, blueberry season begins in California in June and lasts into July and August in the Northwest.
Check at a farmers market for the best-tasting blueberry varieties growing in your region.
Fluffy Blueberry Pancakes Recipe
Yield 4 servings
Choose blueberries that are firm with smooth skins that still have a misty waxy bloom. Fresh-picked blueberries will keep for up to a week in the refrigerator.
- 1 cup milk
- 4 eggs, separated
- 1 cup all-purpose flour
- Dash salt
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- 1½ cup or so of fresh blueberries, washed and drained (frozen blueberries can be used without defrosting)
- Butter or canola or other neutral oil as needed
- Preheat a griddle or large skillet over medium-low heat while you make the batter.
- Beat the milk and egg yolks together with a fork in a large mixing bowl. Sift together the flour, sugar, salt, and baking soda. Beat the egg whites with a whisk or electric mixer until stiff but not dry.
- Gently stir the flour mixture into the butter and milk-yolk mixture, stirring to blend. The batter will be a just a bit lumpy. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
- Add about 1 teaspoon of butter or oil to the griddle or skillet and, when it is hot, add about 3 tablespoons per pancake, making sure to include some of the egg whites in each spoonful. Sprinkle the blueberries on each pancake and press them into the batter with the back of a spoon. Cook the pancakes until lightly browned on the bottom—a few of the bubbles on top will have broken, 4 to 6 minutes. Flip them over and cook until the second side is golden brown. Serve, or hold in a 200°F oven for up to 15 minutes.
Have butter and maple syrup on the table.
Refrigerated leftover batter will keep for a day or two.