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Blueberry Pancakes

Yields12 ServingsCook Time20 mins

Blueberries tangy flavor comes to life in our light and fluffy Blueberry Pancakes recipe for a brilliant breakfast or brunch idea.

blueberry pancake

 200 g self-raising flour
 1 tsp baking powder
 1 egg
 2 tbsp butter
 ¼ tsp vanilla extract
 1 pinch salt
 200 g pack blueberry
 sunflower oil for greasing
 golden or maple syrup
1

In a large bowl, combine 200 g of self-raising flour, 1 tsp of baking powder and a pinch of salt.

2

Beat 1 egg with 300ml of milk, make a well in the middle of the dry ingredients and whisk in the milk to create a smooth thick batter.

3

Beat in a melted butter knob, and stir gently in half of the 150 g blueberries pack.

4

Stir in the blueberries and gently mix into the batter. Try not to have them squashed.

5

Heat up a non-stick frying pan lightly with oil. Drop-in 2 tbsp batter each pancake. Cook for 1 1⁄2 – 2 minutes, until golden below, bubbling on top.

6

Cook for 1 1⁄2 – 2 minutes, until golden below, bubbling on top.

7

Flip over and continue cooking for another 1 to 2 minutes.

8

Serve with maple or golden syrup and the remaining blueberries.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories108
% Daily Value *
Total Fat 3g4%

Saturated Fat 1g5%
Total Carbohydrate 18g7%

Dietary Fiber 1g4%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.