Blueberry Pancakes

January 01, 2014

Blueberry Pancakes

Blueberry Pancakes. This pancake says ‘I’m a classic case of awesome’. A little dust of icing sugar helps sweeten the blueberries – these are the perfect pancakes for Sunday brunch.


  • 175g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Baking Powder
  • 1 tbsp Caster Sugar
  • 1 Egg
  • 250g Buttermilk
  • 2 tbsp Melted Butter
  • 100-200g of Blueberries (depending how fruity you're feeling!)
To Serve
  • Golden Syrup or Icing Sugar


Whisk up your Batter
  1. First mix together the flour, bicarbonate of soda, baking powder, salt and sugar in a large mixing bowl.
  2. In another bowl whisk together the egg, buttermilk and melted butter.
  3. Add the wet ingredients to the dry ingredients and mix gently until well combined. Stir in your blueberries saving a few to serve with.
Cooking your Pancakes
  1. Heat a large frying pan to medium-high heat. Add a little butter and allow to melt.
  2. Add a large spoon of mixture to your pan - two tablespoons of batter will make around 8 large pancakes, or use one tablespoon of batter to make more, smaller pancakes. Use the back of a spoon to smooth the pancake into a circle as it cooks. Let the underside cook until golden brown - you should see small bubbles appearing on the surface.
  3. Once the underside is cooked, turn the pancake with your spatula and cook the other side until golden brown.
  4. Stack the pancakes on a plate and keep them warm in the oven if needs be.

Top Tip

Serve with fresh blueberries, a dollop of crème fraiche and a dusting of icing sugar.

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