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Amista Vineyards

Dorothy's Fluffy Blueberry Pancakes

Dorothy's Fluffy Blueberry Pancakes
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Imperial (US)
Enjoy these fluffy blueberry pancakes any time of the year as part of a morning gathering of friends and family. A nice addition to a Brunch with Bubbles! The beaten egg whites add extra air and lightness, so they turn out fluffy every time.
  • 2 Eggs (separated)
  • 1 1/2 cups all-purpose flour
  • 2 1/4 tsps baking powder
  • 3 tbsps sugar
  • 3/4 tsp salt
  • 1 cup Whole milk
  • 3 tbsps unsalted butter (melted)
  • 1 tsp pure almond extract (or vanilla extract)
  • 1 cup fresh blueberries
  • Gather the ingredients
  • In a small bowl, beat the egg whites until stiff; set aside
  • In a separate bowl, sift together the flour, baking powder, sugar, and salt
  • Beat the egg yolks in a medium mixing bowl
  • Add the milk, melted butter, and almond (or vanilla) extract
  • Stir the egg mixture into the dry ingredients; mix until the batter is smooth (do not overstir as this will create tougher pancakes), then fold in the blueberries
  • Fold in the beaten egg whites
  • Cook the pancakes on a hot greased griddle on one side until the edges start to firm, the bottom is brown, and they start to bubble 
  • Flip the pancake and cook the other side until nicely browned
  • Serve with maple syrup or a fresh blueberry sauce, and of course Sparkling Syrah! Enjoy!


  • For even browning, use a paper towel to rub oil over the surface of the griddle. Too much oil will cause the pancakes to brown unevenly.

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