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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

  • First mix together the flour, bicarbonate of soda, baking powder, salt and sugar in a large mixing bowl.
  • In another bowl whisk together the egg, buttermilk and melted butter.
  • 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

  • Heat a large frying pan to medium-high heat. Add a little butter and allow to melt.
  • 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.
  • Once the underside is cooked, turn the pancake with your spatula and cook the other side until golden brown.
  • Stack the pancakes on a plate and keep them warm in the oven if needs be.


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