1¾ cup all-purpose flour
2 Tbsp white granulated sugar
2 tsp baking soda
1½ tsp cream of tartar (or baking powder)
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
2 cups buttermilk
4 eggs, separated
¼ cup butter (optional)
1 cup frozen blueberries
Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.
Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries.
Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.
Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, then cook for 1 more minute.
Serve warm with whatever topping you prefer.