Whether it’s for breakfast or brunch, you can never go wrong with these blueberry pancakes. You can even enjoy them for dessert. The different types of pancakes you can make are endless and including fruit makes them even more delicious.
These pancakes are made using buttermilk with a small amount of regular milk and using buttermilk makes them slightly denser than regular pancakes. The buttermilk also gives the pancakes a slight tangy taste due to the acid content within the buttermilk.
Blueberries are added to the pancakes to compliments the flavours and the juiciness of the blueberries makes these pancakes very satisfying. These pancakes are quick and easy and will take under 30 minutes to prepare and cook.
Ingredients for Blueberry and Buttermilk Pancakes
- 145g self-raising flour (or 145g plain flour with 1 teaspoon baking powder)
- ½ teaspoon salt
- 30g caster sugar
- 1 tablespoon melted butter (soft)
- 1 medium egg
- 200ml buttermilk
- 45ml whole milk
- 60g blueberries
- 4 tablespoon sunflower oil (for cooking)
How to Make Blueberry and Buttermilk Pancakes
1. To a mixing bowl add the flour, baking powder (if not using self-raising flour) salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 45 seconds).
2. To the second bowl, add the egg and whisk with a fork or wire whisk. In the same bowl pour in the buttermilk, whole milk, melted butter and mix together until combined.
3. Pour the wet ingredients into the bowl with the dry ingredients and combine all the ingredients together. Set the bowl aside for 10 minutes.
4. Wash the blueberries and set them aside. Place the non-stick pan on a medium heat and add a tablespoon of sunflower oil.
5. Once the oil has heated, add ⅓ of a cup to the pan and place around 8 blueberries into the pancake. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to continue cooking.
6. Remove the pancake and add another tablespoon of oil then repeat step 5 until all the batter is used. Once you have used all the batter, serve with some maple or golden syrup.
Recipe Tips
- 2 bowls will be needed for this recipe. One for the dry ingredients and one for the wet ingredients.
- You can make these pancakes without the blueberries if preferred.
- I use self-raising to make these pancakes but you can use plain flour with 1 teaspoon of baking powder or bicarbonate soda.
- Ensure you use a non-stick pan for the best pancakes.
- Double the ingredients to make a larger batch of these pancakes.
- I use sunflower oil to cook the pancakes but you can use butter or any other oil of choice.
- Usually I add the blueberries to each pancake after I add the batter to the pan. I do this as I find I get better results than when I add the blueberries to the main bowl of batter. This also ensures the blueberries are evenly distributed throughout each pancake.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 263kcal | 12.5g | 3.5g | 30.9g |
| Sugars | Fibre | Protein | Salt |
| 11.2g | 1.4g | 6.6g | 0.39g |
Storage
The pancakes can be stored in the refrigerator for up to 2 days. They can be reheated in the microwave or oven.
Recipes that may interest you
Blueberry and Buttermilk Pancakes
Ingredients
- 145g self-raising flour (or 145g plain flour with 1 teaspoon baking powder)
- ½ teaspoon salt
- 30g caster sugar
- 1 tablespoon melted butter
- 1 medium egg
- 200ml buttermilk
- 45ml whole milk
- 50g blueberries
- 4 tablespoon sunflower oil (for cooking)
Instructions
- To a mixing bowl add the flour, baking powder (if not using self-raising flour) salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 45 seconds).
- To the second bowl, add the egg and whisk with a fork or wire whisk. In the same bowl pour in the buttermilk, whole milk, melted butter and mix together until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and combine all the ingredients together. Set the bowl aside for 10 minutes.
- Wash the blueberries and set them aside. Place the non-stick pan on a medium heat and add a tablespoon of sunflower oil.
- Once the oil has heated, add ⅓ of a cup to the pan and place around 8 blueberries into the pancake. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to continue cooking.
- Remove the pancake and add another tablespoon of oil then repeat step 5 until all the batter is used. Once you have used all the batter, serve with some maple or golden syrup.
Anna