Blueberry Alpine Pancakes

So rustic, so delicious—we’re huge fans of the entire Dutch Baby movement, or “Puff Pancakes,” as we sometimes like to call them. Here, fresh blueberries stand out against stark white batter, just begging to be scooped up and plopped on a skillet— but not before a final squeeze of fresh lemon juice.

pancake blueberry alpine

Yield: 6 servings


1 tablespoon margarine
Nonstick cooking spray
1/4 cup Egg Beaters®
1 large egg white
1/2 cup all-purpose flour
1/2 cup skim milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh blueberries
1/2 fresh lemon
1/4 cup confectioner’s sugar


1. Position rack in lower third of oven and preheat to 425F for 10 minutes. Add margarine and a 5-second spray of cooking spray to a 9-inch or 10-inch pie pan or iron skillet; place in oven to melt margarine.

2. In a large bowl, whisk together Egg Beaters and egg white. Then, whisk in flour, milk, vanilla, sugar, nutmeg and salt. Stir in blueberries. Pour batter into preheated pan and return to oven; bake for 15 to 20 minutes, until edges are puffed and golden brown. Remove from oven; squeeze juice from half fresh lemon over entire surface of pancake and sift confectioner’s sugar over all. Cut into wedges and serve hot.

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