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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: 8 pancakes
Calories: 140kcal

Ingredients

  • 145g self-raising flour
  • ¼ teaspoon bicarbonate soda
  • ½ teaspoon salt
  • 30g caster sugar
  • 15g butter plus 30g more for cooking
  • 1 medium egg
  • 100ml buttermilk
  • 45ml semi skimmed milk
  • 60g blueberries

Instructions

  • To a mixing bowl add the flour, bicarbonate soda, salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 40 seconds. To another bowl, whisk together the egg, buttermilk, whole milk and melted butter and combine until smooth.
  • Pour the wet ingredients into the bowl with the dry ingredients and combine until you have a smooth batter. Fold in the blueberries then set the bowl aside for 10 minutes.
  • Place a non-stick pan on a low to medium heat and add some butter. Once the butter is slightly sizzling add ¼ cup of batter to the pan. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to cook the other side. If you have space, you can cook 2 pancakes at a time.
  • Repeat the cooking process until all the batter is used up then serve with some maple or golden syrup.