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Blueberry Pancakes



Most weekends start with British pancakes in my house, but occasionally I like to make a batch of American. Which ever kind I’m making I like to whizz them in my trusty Nutribullet before cooking. These fluffy beauties are excellent served immediately, but they do keep well (once cooled) in an air tight container for a few days and can be eaten cold or heated briefly in a toaster.

Makes approximately 8 Pancakes ⠀




240ml milk⠀⠀

1 large egg⠀⠀

2tbsp melted butter or vegetable oil⠀⠀

150g plain flour⠀⠀

2 tsp baking powder⠀⠀

2 tbsp sugar⠀⠀

1 pinch of salt⠀⠀


150g blueberries


Butter for frying ⠀⠀

toppings such as yogurt, maple syrup, fresh berries, etc.⠀⠀



Place all of the batter ingredients in a bullet or blender and whizz! ⠀⠀


Place a small amount of butter into a frying pan. When melted, spoon 2 or 3 tablespoons of batter onto a frying pan. Pop in 4 blueberries into each pancake. Cook until the surface of pancakes creates bubbles, about 1 minute. Flip carefully with a spatula, and cook until golden on the underside, 1 to 2 minutes more.⠀⠀

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