Recipe Shed: Blueberry Breakfast Pancakes

Fancy a change from toast and cereal for breakfast? My three kids love these American-style blueberry pancakes. Blueberries are a ‘super food’, packed with vitamins and anti-oxidants, which makes them perfect for a healthy start to the year. These pancakes are thicker than our usual Shrove Tuesday pancakes. The blueberries are like hidden juicy jewels that burst in your your mouth when you take a bite. Serve them warm with maple or golden syrup and fresh berries. Kids love ’em!


Makes 16-20

200g self-raising flour
1 tsp baking powder
Pinch of salt
1 medium egg, beaten
300 ml full-fat milk
1 tbsp melted butter, plus extra for frying
A little sunflower oil
Maple or golden syrup, to serve

1. In a bowl, mix the flour, baking powder and salt. In another bowl, combine the egg with the milk. Make a well in the middle of the dry ingredients and slowly whisk in the milk and egg until you have a smooth batter. Finally, beat in the melted butter and half of the blueberries.

2. Heat a little butter with 1 tbsp oil in a non-stick frying pan over a medium-heat. When hot, cook the pancakes in batches: drop in about 1 tbsp of batter for each pancake and cook for 2-3 mins each side, until golden. Repeat until all the batter is used, adding a little more butter and/or oil to the pan if necessary.



3. Stack them on a plate and keep warm in a low oven until you’re ready to serve, drizzled with syrup.




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