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Blueberry pancakes

Blueberry and Buttermilk Pancakes

Sweet pancakes made with buttermilk and blueberries. Perfect for a weekend breakfast.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 pancakes
Calories: 173kcal

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.