Weekends are perfect for a relaxed breakfast, and nothing says comfort like pancakes — especially blueberry pancakes. The sweet, buttery aroma filling the kitchen is a promise of a good morning. These pancakes are quick to make, fluffy, and work well with either fresh or frozen blueberries.
You can use fresh or frozen blueberries for this recipe; the method is the same. If using frozen fruit, simply remove it from the freezer early so it has a chance to defrost while you prepare the batter.
Ingredients
- Brown and caster sugar: A mix of both works well — brown sugar adds caramel-like depth while caster sugar sweetens without graininess.
- Blueberries: Use fresh or frozen; both give great flavour and bursts of fruitiness in every bite.
- Greek yoghurt: Adds a pleasant tang and helps keep the pancakes moist and tender. Buttermilk is an alternative if you prefer.
- Vanilla essence: A small amount enhances the overall flavour and complements the blueberries.
- Salt: A tiny pinch brings out the sweetness and balances the batter.
- Self-raising flour: Provides the lift that makes the pancakes fluffy. If you only have plain flour, mix 2 teaspoons of baking powder into 1 cup of plain flour.
Step-by-step instructions
Step 1. Gather and measure all your ingredients. If you are using frozen blueberries, take them out of the freezer now so they can start to thaw while you prepare the batter.
Step 2. Make the batter: in a large mixing bowl combine the dry and wet ingredients (except the blueberries and the butter for cooking). Whisk until the batter is smooth and lump-free. A well-mixed batter makes for even, tender pancakes.
Step 3. Heat a non-stick pan over medium heat and add a small knob of butter. Allow the butter to melt and coat the surface of the pan. Spoon portions of batter into the pan — the size is up to you. For small pancakes you can fit about four at a time; leave space between them so they cook evenly. Reduce the heat slightly to medium-low once the batter is in the pan.
Step 4. Scatter a few blueberries onto each pancake while the batter is still wet and spoon a little extra batter over the fruit so the berries sit snugly in the pancake surface.
Step 5. Wait until the underside of the pancake is golden and bubbles appear on the surface; then use a spatula to flip them. The first side usually takes a little longer; the second side will brown more quickly. When both sides are golden, transfer the pancakes to a plate and keep warm while you cook the rest.
Repeat until all the batter has been turned into fluffy blueberry pancakes. This batch makes about eight small to medium pancakes; double or triple the recipe for a larger crowd.
Freezer-friendly and serving suggestions
These pancakes freeze well for up to three months. To freeze, arrange cooled pancakes in a single layer on a tray, freeze until firm, then stack with parchment between each layer and place in a sealed bag or container. Reheat from frozen in a toaster, in a low oven, or briefly in the microwave until warmed through.
Serve your pancakes with fresh fruit, a dusting of icing sugar, a drizzle of honey or maple syrup, or a dollop of cream or yoghurt. For something richer, try a little cream cheese buttercream or a smear of lemon curd. The blueberries pair beautifully with a squeeze of lemon or a sprinkle of toasted nuts for texture.
Other delicious and easy sweet treats to make
- Blueberry yoghurt loaf — a lightly tangy, lemon-kissed loaf that highlights blueberries.
- Banana bread — simple, fragrant, and perfect toasted with butter for a snack or light breakfast.
Thanks for reading and trying this recipe. If you have questions, variations, or tips, feel free to share them in the comments of the original post. Happy cooking!
Gen
📖 Recipe
Blueberry pancakes
Weekends mean yummy brekkies which means pancakes — blueberry pancakes are sweet, buttery and perfect for a relaxed morning.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people (about 8 small to medium pancakes)
Ingredients
- ½ cup frozen or fresh blueberries
- 1 knob butter (about 20g) for greasing the pan
Pancake batter
- 1 cup self-raising flour (or 1 cup plain flour + 2 tsp baking powder)
- ½ cup milk
- ¼ cup Greek yoghurt
- 1 egg
- 1 tbsp caster sugar
- 1 tbsp brown sugar
- ½ tsp vanilla essence
- Tiny pinch of salt (about 1/16 tsp)
Instructions
- If using frozen blueberries, take them out of the freezer so they can thaw while you prepare the batter.
- Combine all pancake batter ingredients in a large mixing bowl and whisk until smooth and lump-free.
- Heat a non-stick pan over medium heat and add half the butter, swirling it to coat the pan.
- Spoon batter into the pan to form pancakes. Reduce heat to medium-low and cook until bubbles form and the underside is golden.
- Add blueberries to each pancake and cover lightly with a little more batter, then flip when the underside is golden.
- Cook the second side until golden, then repeat with remaining batter.
Notes
- If using frozen blueberries, removing them from the freezer at the start helps avoid icy spots in the cooked pancakes.
- If you don’t have self-raising flour, add 2 teaspoons of baking powder per cup of plain flour to achieve the same rise and fluffiness.
- You can whisk wet ingredients first, then add dry, or mix everything together at once — both methods work fine. Aim for a smooth batter without overmixing.