Instructions

• Separate the 3 eggs: put the yolks in a large bowl and the whites in a clean, dry bowl (or the bowl of a stand mixer).
• Whisk the egg yolks with the 1 cup sour cream, 3 tablespoons whole milk, 3 tablespoons dark brown sugar, 1/2 teaspoon salt, and 1 1/2 teaspoons vanilla extract until smooth and combined.
• In a second large bowl, combine the 2 teaspoons baking powder with the 2/3 cup plus 2 tablespoons all-purpose flour. Add the 1 1/2 cups fresh blueberries and toss gently so the berries are fully coated in the flour mixture.
• Add the flour/blueberry mixture to the bowl with the sour cream mixture and stir just until combined. The batter will be thick and may have lumps—do not overmix.
• Using a handheld mixer, whisk attachment, or a balloon whisk, beat the reserved egg whites until they form soft peaks (the whites should hold a soft point when the whisk is lifted).
• Fold the beaten egg whites into the batter in two additions using a rubber spatula: gently cut through the center, lift and fold the mixture over, rotate the bowl, and repeat until the whites are incorporated and no large streaks remain. Do not overfold.
• Heat a large skillet over medium heat. Melt about 1 tablespoon of the butter in the skillet and swirl to coat the surface; reserve the remaining butter to add as needed between batches (total on hand: 4 tablespoons).
• For each pancake, ladle about 1/3 cup of batter into the skillet, spacing them so they do not run together. Cook only a few at a time if your skillet is small.
• Cook until the edges begin to set and brown and bubbles form and start to pop on the top (about 2–3 minutes), then flip and cook the other side for 1–2 minutes until the pancakes are golden and cooked through.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more butter to the skillet as needed between batches.
• Serve the pancakes immediately with maple syrup and extra blueberries if desired.