Learn how to make these sweet blueberry pancakes in just four simple steps.
This blueberry pancakes recipe is super quick to whip up and makes 15 pancakes. A change from the classic pancake recipe with lemon and sugar, this blueberry version is just as good. Plus, the batter couldn’t be easier to make and only takes a few minutes to prepare. The tangy flavour of the blueberries and the softness of the pancakes work wonders together.
- 150g (5oz) self-raising flour
- Pinch of salt
- 175ml (6fl oz) milk
- 30g (1oz) butter
- 1tbsp golden syrup
- 125g (4oz) blueberries
- Oil for frying
- Golden syrup, to serve
To make the pancake batter, tip the flour into a bowl and stir in the salt. Gradually whisk in the milk to give a smooth batter. Warm together the butter and golden syrup until the butter has melted, and then beat into the batter. Stir in the blueberries.
Heat a frying-pan. Grease the base of the pan sparingly, using a sheet of kitchen paper dipped in oil. Spoon tablespoons of mixture on to the base of the frying-pan and spread them out to about 6-7cm (2½-3in) in diameter. Cook for about a minute, then turn over and cook for about 30 seconds longer or until both sides are a light golden colour.
Remove from the pan and repeat with the remaining batter.
Serve pancakes with extra golden syrup drizzled over them.
Top tips for making blueberry pancakes
This recipe contains blueberries, which are considered a superfood thanks to their amazing health benefits. Blueberries are known to be a great source of vitamin C, as well as vitamin B6 and folate. So you know you’re getting some good health benefits from these pancakes too.
Try these pancakes with other berries, too - raspberries and quartered strawberries work well.