Blueberry Buttermilk Pancakes
Basic pancakes can be made with simply 1 cup self raising flour, 1 cup Milk and 1 egg. However, I very rarely have self raising flour in my pantry. You will see in the recipe below that I have supplemented plain flour with bicarb soda, which works perfectly well here because I’m also adding buttermilk. If you are using regular milk, an extra 1tsp baking powder will help transform your plain flour.
This recipe for blueberry pancakes is really easily adaptable. It works with pretty much any type of flour, whether you like wholemeal flour or a gluten free flour blend. It also works with most milks including almond, coconut, skim or full cream cows milk. The fruit can be replaced with fresh or frozen berries, or other fruits diced into small pieces . You can also added in chocolate chips, but be careful not to burn them!
No matter how you mix it, I’m sure you will enjoy making these blueberry pancakes. If you enjoyed this recipe, please check out my other blueberry recipes or breakfast recipes.
Blueberry Buttermilk Pancakes
Preheat a frying pan over medium heat
In a mixing bowl combine all the ingredients except the blueberries and whisk until smooth.
Add the blueberries and stir to combine.
Once the frying pan has heated up, add half the oil and swirl to coat the bottom of the pan.
Dollop Large Spoonfulls of the batter into the frying pan, aiming to use about half the mixture on 3 pancakes. Cook over medium heat until bubbles rise in the center, then flip.
Once cooked, store the pancakes on a plate lined with paper towel to absorb any excess oil. Repeat the process with the remaining oil and batter.
Serve with a generous dollop of yogurt, more fresh berries and a drizzle of maple syrup if desired.
Ingredients
Directions
Preheat a frying pan over medium heat
In a mixing bowl combine all the ingredients except the blueberries and whisk until smooth.
Add the blueberries and stir to combine.
Once the frying pan has heated up, add half the oil and swirl to coat the bottom of the pan.
Dollop Large Spoonfulls of the batter into the frying pan, aiming to use about half the mixture on 3 pancakes. Cook over medium heat until bubbles rise in the center, then flip.
Once cooked, store the pancakes on a plate lined with paper towel to absorb any excess oil. Repeat the process with the remaining oil and batter.
Serve with a generous dollop of yogurt, more fresh berries and a drizzle of maple syrup if desired.
Notes
FAQ
No, you can also use Self Raising Flour if you have it available. Just omit the baking powder and bicarb.
Also No. This is just a variation to produce extra light and fluffy pancakes. You can use any milk you chose, whether it be almond / coconut / cows milk – skim or full cream.
Yes. It’s best if you thaw them before use as they might re-freeze in the batter and clump together.
It’s best to substitute Plain Flour with a Gluten Free baking blend, such as Gluten Free Plain Flour, or Gluten Free Self Raising Flour – in this case, omit the baking powder and bicarb soda.
Key Ingredients
