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Blueberry pancakes

Blueberry pancakes recipe

216 ratings

These classic blueberry pancakes are perfect brunchtime treat. Light and fluffy American-style pancakes are studded with juicy blueberries and best served with a drizzle of maple syrup - plus they have the bonus of being totally dairy-free. See method

  • Serves 12
  • 10 mins to prepare and 15 mins to cook
  • 146 calories / serving
  • Freezable

Ingredients

  • 225g plain flour
  • 1 tbsp baking powder
  • 1 tsp caster sugar
  • pinch of salt
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 100g dairy free yogurt, we used Alpro
  • 200ml dairy free milk, we used Alpro
  • 150g blueberries, reserve a few for garnish
  • 3-4tbsp vegetable oil, for frying
  • 100ml maple syrup

Each serving contains

  • Energy

    610kj
    146kcal     7%

  • Fat

    5g 7%

  • Saturates

    1g 4%

  • Sugars

    7g 8%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 21.3g Protein 3.8g Fibre 1.7g

Method

  1. In a large mixing bowl, combine the flour, baking powder, sugar and salt and mix well. Make a well in the centre and whisk in the eggs, vanilla, dairy-free yogurt and dairy-free milk until you have a smooth batter.
  2. Heat a little of the oil in a frying pan over a medium heat until hot. Drop in 2 spoonfuls of batter for each pancake. Once the batter starts to set, drop a few blueberries on top and after roughly 1 min, flip the pancakes. Cook the other side for another minute or so until puffed and cooked through.
  3. Serve in stacks with the reserved blueberries and maple syrup poured over the top.

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