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Fruity buttermilk pancakes recipe

Fruity buttermilk pancakes recipe

1696 ratings

Start the day with these quick blueberry pancakes for an easy brunch. Light and fluffy pancakes are made with added honey and juicy berries - serve with a drizzle of maple syrup. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 268 calories / serving
  • Freezable
  • Healthy


  • 150g self-raising flour
  • 2 medium eggs
  • 2 tbsp honey
  • 150ml buttermilk
  • 1 tbsp rapeseed oil, plus extra for frying
  • 100g fresh blueberries or raspberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    10g 11%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 42.8g Protein 8.4g Fibre 1.8g


  1. Place the flour in a large bowl. Whisk in the eggs and honey then gradually whisk in the buttermilk and 1 tbsp oil to form a thick batter. Stir in the fruit.
  2. Heat a little extra oil in a frying pan and using a tablespoon, spoon some mixture into the pan to make 4 pancakes. Cook gently for 1-2 mins each side until golden and cooked through. Repeat to make 12 pancakes.

Tip: For an extra healthy option, use self-raising wholemeal flour. Ideal drizzled with honey or maple syrup and scattered with fresh fruit.

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