Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Stir in the blueberries and then fold in the egg whites until you can’t see streaks of white anymore, but be careful not to over-mix the batter.
Pre-heat a non-stick griddle or skillet over medium heat. Add a little oil or butter and lightly coat the surface of the griddle. When the butter no longer sizzles, but a droplet of water splashed into the griddle does sizzle, the griddle is ready to make the pancakes.
Pour batter onto the griddle, making pancakes of whatever size you wish. Do not disturb the pancakes until you see many little bubbles on the uncooked surface of the batter – about 2 to 3 minutes. Flip the pancake and cook the other side until brown. Remove the pancakes from the griddle and repeat for next batch, adding butter or oil as desired between batches.
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