Weekends mean yummy brekkies which means pancakes! Better yet, BLUEBERRY PANCAKES! When you've got the sweet, buttery smell of pancakes coming from the kitchen you know it's going to be a good day.
You can use either frozen or fresh blueberries for this recipe.
For a delicious savoury weekend brunch option, try my Shakshuka with feta recipe! It's easy, packed full of flavour and absolutely nutritious.
- Brown & caster sugars I like to use a mix of both. Brown sugar adds depth, treacle/toffee-like flavours, to the blueberry pancakes.
- Blueberries you can use either fresh or frozen blueberries for this recipe. The cooking method is exactly the same. Just take the frozen blueberries out first thing and it'll be defrosted by the time you spoon your first pancake batter into the pan.
- Greek yoghurt adds a little tang and also keeps the blueberries nice and moist. You can use buttermilk of course but I rarely have buttermilk in the fridge and almost always have a tub of greek yoghurt!
- Vanilla essence a couple of drops are all you need. Vanilla essence adds a lovely hint of vanilla and also helps enhance the flavour of the rest of the ingredients (like the blueberries!).
- Salt similarly, a tiny pinch of salt helps elevate and enhance the flavour of the pancakes.
- Self-raising flour if you don't have any handy, simply mix 2 teaspoon of baking powder for every cup of plain flour. Baking powder is what helps the pancakes rise.
Step by step instructions
STEP 1. The first step is getting all the ingredients ready on your kitchen bench. Remember, if you're using frozen blueberries, take the blueberries out of the freezer now and allow it to defrost as you prepare the batter.
STEP 2. Moving on to making the batter. It's super easy and there's no messing out here. Simply combine all ingredients (except for the blueberries and butter) into a large bowl and whisk profusely until a beautiful, smooth batter is formed. Like image #1 below.
STEP 3. Now put a small knob of butter into your non-stick pan on medium heat and give it a swirl. You want the butter to coat the whole pan. Spoon batter into the pan. Turn the heat down to medium/low. I like to make mine small so a pan fits 4 little ones. Of course, if you want larger pancakes, go for it!
STEP 4. Scatter blueberries on top of each pancake batter and spoon a little extra batter to cover the blueberries. Like images #3 and #4 above.
STEP 5. Using a spatula, slightly lift a pancake off the pan and take a peek. If it's lovely and golden like image #6 above then flip the pancakes.
The first side of pancakes always takes longer than the other side. Once the other side is golden too then it's ready!
Repeat until you've turned all the batter into delicious, buttery, blueberry pancakes.
This recipe makes about 8 fluffy ones. For more, simply double or triple the ingredients!
These blueberry pancakes are freezer-friendly and keeps up to 3 months in the freezer.
Serve with your favourite fruits, maybe sprinkle some icing sugar like I do or drizzle some honey or maple syrup! If you want to be super extra, I've once had these with some cream cheese buttercream (leftover from when I made a cake) and it was sooooo good!
Other delicious and easy sweet treats to make
- Blueberry yoghurt loaf - love blueberries? This lightly tangy and lemony loaf will definitely get your tastebuds dancing!
- Banana bread - easy and wonderfully fragrant. Make a loaf and have a slice (toasted!) with a cup of tea or coffee and you've got a great afternoon or midmorning snack.
Thanks for checking out my recipes! Let me know what you think and/or if you have any questions, drop me a note in the comments section below. 🙂
- ½ cup frozen or fresh blueberries (see note 1)
- 1 knob butter about 20g, to grease the pan with
- 1 cup self-raising flour (see note 2)
- ½ cup milk
- ¼ cup Greek yoghurt
- 1 egg
- 1 tablespoon caster sugar
- 1 tablespoon brown sugar
- ½ teaspoon vanilla essence
- tiny pinch of salt about 1/16 of a teaspoon - so very little
- If using frozen blueberries, take it out of the freezer now and allow it to defrost as you move onto making the batter.
- Combine all pancake batter ingredients in a large mixing bowl and whisk until a smooth batter is formed (no lumps!). (see note 3)
- In a non-stick pan on medium heat, swirl half the butter and allow it to coat the entire pan.
- Spoon pancake batter into the pan, size of pancakes are up to you, I spoon enough batter per pancake so that 4 fits in a pan comfortably. Reduce heat slightly down to medium/low.
- Scatter blueberries onto pancake batter in the pan and cover with a little more batter.
- Once the batter starts to bubble a little and pan side is lovely golden, flip the pancakes. Pancakes are ready when both sides are golden.
- Repeat until you've turned all of the batters into blueberry pancakes!