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Blueberry pancakes recipe

221 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
Healthy

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

If you don't have yogurt, try using cream instead

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

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.
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.
Serve in stacks with the reserved blueberries and maple syrup poured over the top.

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