Weekends mean delicious breakfasts—and that often means pancakes. Even better: blueberry pancakes. The sweet, buttery aroma coming from the kitchen is a guaranteed sign of a good morning.
You can use either fresh or frozen blueberries for this recipe; the method is the same. If using frozen, remove them from the freezer early so they defrost as you prepare the batter.
For a savoury weekend option, try Shakshuka with feta for a flavour-packed, nutritious dish that’s easy to make.
Ingredients
- Brown & caster sugars — A mix of both works well. Brown sugar adds depth and a toffee-like note to the pancakes.
- Blueberries — Fresh or frozen both work. If using frozen, take them out early so they thaw while you prepare the batter.
- Greek yoghurt — Adds a subtle tang and keeps the pancakes moist. Buttermilk can be used instead if you prefer.
- Vanilla essence — A small amount enhances the overall flavour and complements the blueberries.
- Salt — A tiny pinch helps balance and lift the flavours.
- Self-raising flour — If you don’t have it, stir 2 teaspoons of baking powder into each cup of plain flour; baking powder is what makes the pancakes fluffy.
Step by step instructions
Step 1. Gather your ingredients. If you’re using frozen blueberries, remove them from the freezer now so they can defrost while you make the batter.
Step 2. Make the batter: in a large bowl, combine all pancake batter ingredients except the blueberries and butter. Whisk until smooth and lump-free.
Step 3. Heat a non-stick pan over medium heat and add a small knob of butter, swirling to coat the surface. Spoon the batter into the pan—choose the size you prefer. I make smaller pancakes so four fit comfortably in my pan. Lower the heat to medium–low once the batter is in the pan.
Step 4. Scatter blueberries onto each pancake and spoon a little extra batter over them to cover. This helps keep the berries inside the pancake as they cook.
Step 5. When bubbles appear on the surface and the underside is golden, lift a pancake with a spatula and flip. Cook until the second side is golden as well. The first side typically takes a bit longer than the second.
Repeat until all the batter is used. This recipe yields about eight fluffy pancakes; double or triple the quantities to serve more people.
Freezer friendly
These pancakes freeze well for up to three months. Cool completely, layer with baking paper, and store in an airtight container or freezer bag. Reheat in the toaster or oven until warmed through.
Serve with fresh fruit, a dusting of icing sugar, or a drizzle of honey or maple syrup. For something indulgent, try a smear of cream-cheese buttercream—delicious if you have some leftover.
Other delicious and easy sweet treats to make
- Blueberry yoghurt loaf — a lightly tangy, lemony loaf for blueberry lovers.
- Banana bread — fragrant and comforting; slice and toast with tea or coffee for a perfect snack.
Thanks for checking out the recipe. If you try it, let me know how it turned out in the comments. Happy cooking!
Gen
📖 Recipe
Blueberry pancakes
Ingredients
- ½ cup frozen or fresh blueberries
- 1 knob butter (about 20g, to grease the pan)
Pancake batter
- 1 cup self-raising flour
- ½ cup milk
- ¼ cup Greek yoghurt
- 1 egg
- 1 tbsp caster sugar
- 1 tbsp brown sugar
- ½ tsp vanilla essence
- tiny pinch of salt (about 1/16 tsp)
Instructions
- If using frozen blueberries, remove them from the freezer now so they defrost while you prepare the batter.
- Combine all pancake batter ingredients in a large bowl and whisk until smooth and lump-free.
- Heat a non-stick pan on medium, swirl in half the butter to coat the pan, then spoon in the batter.
- Lower the heat slightly to medium–low. Scatter blueberries onto each pancake and cover with a little more batter.
- When bubbles form and the underside is golden, flip the pancakes. Cook until both sides are golden.
- Repeat until all the batter is used and enjoy warm.
Notes
Note 1. If using frozen blueberries, removing them early prevents icy berries inside the cooked pancakes.
Note 2. If you don’t have self-raising flour, add 2 tsp baking powder to 1 cup plain flour.
Note 3. You can whisk wet ingredients first, then add dry, or whisk everything together—either method works as long as the batter is smooth.