Start by separating the egg yolks from the egg whites in two different bowls. Whisk the egg yolks until they are smooth and pale.
To the bowl with the egg yolks, add the full-fat sour cream, whole milk, dark brown sugar, salt, and vanilla extract. Whisk these together until they are well combined.
In a separate bowl, whisk together the baking powder and flour. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
In the bowl with the egg whites, beat them until soft peaks form. This step will ensure your pancakes are light and fluffy.
Gently fold the beaten egg whites into the pancake batter. This is where the magic happens! The air in the egg whites will help create those dreamy pancakes.
Now, fold in the fresh blueberries, being gentle to ensure they don't break apart.
Preheat your non-stick skillet or griddle over medium heat. Add a tablespoon of butter and let it melt, coating the surface.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
Remove the pancakes from the skillet and keep them warm while you cook the remaining batter. Serve with a generous drizzle of maple syrup and an extra handful of blueberries if desired.
