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Author: Ann Styles

Prep time: 15 mins | Cook time: 15 mins | Total: 30 mins | Serves: 6 (makes about 12 pancakes)

These Blueberry Pancakes with Berry Coulis are fluffy, golden, and paired with a tangy-sweet berry sauce that makes them feel extra special. The addition of sour cream, ricotta, or yogurt keeps the pancakes tender, while whisked egg whites add a light and airy texture. The berries not only bring a burst of flavor but also offer a natural way to satisfy your sweet tooth while sneaking in some antioxidants, vitamins, and minerals. Topped with the vibrant coulis, this dish is perfect for a cozy brunch or a relaxed weekend breakfast.

Instructions

1. Make the Berry Coulis (Optional): Combine berries, water, maple syrup, lemon juice, and a pinch of salt in a small saucepan over medium heat. Use wooden spoon or spatula to gently mash the berries as they heat. Bring mixture to a boil, then reduce to a simmer. Cook for about 15 mins, stirring occasionally, until the sauce thickens slightly. Press the mixture through a fine mesh strainer with a spatula or the back of a spoon to extract as much liquid as possible. Taste and adjust the sweetness with more maple syrup or a splash of lemon juice, if desired. Let the coulis cool to room temperature before serving. This recipe yields about 1/2 cup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients: In a medium bowl, whisk together the egg yolks, buttermilk, sour cream (or ricotta/yogurt), maple syrup (or chosen sweetener), and vanilla extract until smooth.
4. Combine Wet and Dry: Pour wet ingredients into the bowl with the dry ingredients. Stir until mixture is halfway combined—avoid over mixing to prevent gluten development, which can lead to dense pancakes.
5. Add Butter: Gently stir in melted butter until just combined. The batter may appear slightly lumpy, which is fine.
6. Whip Egg Whites (Optional): In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff peaks form, taking care not to overbeat. If you’re short on time, you can skip this step and add the egg whites directly to the batter, and follow the next step.
7. Fold in Egg Whites: Using a rubber spatula, gently fold the whipped egg whites into the batter until just incorporated. If the batter seems too thick or dry, add up to 1/4 cup of milk, a little at a time, until the desired consistency is reached.
8. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Immediately sprinkle about 1/8 cup of blueberries on top of each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip the pancakes and cook for another 2–3 minutes until golden brown and cooked through. Repeat with the remaining batter, greasing the skillet as needed.
9. Stack pancakes on a plate and top with your desired toppings, such as berry coulis, maple syrup, fresh berries, granola, almond flakes or whipped cream.

Notes

• The batter and coulis can be stored separately in an airtight container in the fridge for up to 2 days, making it easy to prepare ahead of time.