Blueberry Pancakes

Blueberry Pancakes are one of my favourite breakfast and brunch recipes this time of year. The blueberries are in season and lovely and juicy while the pancakes are perfect all year round. This lovely vegetarian recipe is ideal for getting children to eat fruit.

Blueberry Pancakes

A simple recipe that creates perfection every time.

4.54 from 143 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Breakfast, Brunch

Cuisine: American

Keyword: Blueberries, Dairy, Fruit, Pancakes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 Pancakes

Calories: 411kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

The Pancakes

• 450 g self-raising flour
• 1 tsp baking powder
• ½ tsp ground cinnamon Lovely extra
• 600 ml buttermilk
• 3 large eggs free range/separate to whites and yolks
• 50 g butter melted
• 1 tsp vanilla extract
• 400 g blueberries

The Maple Butter

• 150 g butter soft
• 1 pinch ground cinnamon
• 1 pinch salt
• 4 tbsp maple syrup better quality the better

Instructions

• To make the pancakes, add the baking powder, ground cinnamon, flour and salt into a large mixing bowl and thoroughly mix.
• Make a small dip/well in the middle of the mixture and put to one side for a moment.
• In a separate bowl, add the egg yolks, buttermilk, vanilla and melted butter and mix.
• In a third bowl, add the egg whites and whisk, either by hand or with a machine until you have stiff peaks.
• Pour the egg yolks, buttermilk mixture int the well you formed in the flour mixture and whisk together.
• Next add a spoonful of the whisked egg whites to the mixture and gently stir/fold in.
• Continue to add the egg white mixture to the mix being gentle to include as much air into the mixture as possible.
• You should now have a lovely and fluffy batter.
• Place an 8-inch frying pan over a medium heat and add a small knob of butter.
• Add about 1 ½ ladles of batter to the hot pan (enough to cover the base of the pan with a good depth).
• Add some blueberries to the pan at the same time so they cook together.
• When the pancake has browned on the base, its time to flip them over.
• Flip and cook for about another minute or so on the other side or until soft brown in colour.
• When cooked transfer to a warmed plate and cover with some foil to keep warm.
• To make the maple butter, add the ingredients to a bowl, except the maple syrup, and whisk until light and fluffy
• Slowly add the maple syrup whisking constantly and is of a whisked consistency. Serve with the pancakes and a sprinkling of blueberries for a superb breakfast/brunch.

Nutrition

Calories: 411kcal | Carbohydrates: 47g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 262mg | Potassium: 203mg | Fiber: 2g | Sugar: 12g | Vitamin A: 704IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 1mg