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Delicious blueberry pancakes topped with fresh berries and served with syrup.

Blueberry Pancakes with Egg Whites & Mozzarella: Creamy Bliss!

A delightful twist on classic pancakes that combines blueberry sweetness with the fluffiness of egg whites and the creamy texture of mozzarella.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 147
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour For gluten-free option, try almond or coconut flour.
  • 2 tablespoons sugar Can substitute with honey or a sugar alternative.
  • 1 tablespoon baking powder Ensure it’s fresh for best results.
  • 1/4 teaspoon salt Leave it out if reducing sodium.
Wet Ingredients
  • 1 cup egg whites About 8 large eggs; use liquid egg whites for convenience.
  • 1 cup milk Any milk, dairy or non-dairy, works.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
Main Ingredients
  • 1 cup fresh blueberries Frozen blueberries will work too.
  • 1/2 cup shredded mozzarella cheese Can try other cheeses if mozzarella isn’t preferred.

Method
 

Preparation
  1. In a large bowl, whisk together all the dry ingredients until well combined.
  2. In another bowl, beat the egg whites until frothy. Add milk and vanilla extract, mixing until smooth.
  3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  4. Fold in the blueberries and mozzarella cheese carefully.
Cooking
  1. Preheat a non-stick skillet over medium heat (about 350°F).
  2. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes).
  3. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.

Notes

Serve warm with your favorite syrup or toppings. For extra fluffiness, whip the egg whites until soft peaks form.