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Blueberry Pancakes

Prep Time 5 mins
Cook Time 30 mins
Course Breakfast, Dessert, Snack
Servings 8 pancakes


Pancake Batter

  • 1 cup flour
  • 2 tbsp castor sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1.25 cup buttermilk
  • 1 large egg
  • 1 tbsp unsalted butter, melted plus extra for frying
  • 1/2 tbsp vanilla extract
  • 1 cup Aussie Frozen Blueberries

Blueberry Syrup

  • 1 cup Aussie Frozen Blueberries


  • In a medium bowl, mix together flour,sugar, baking powder, baking soda and salt. 
  • Pour buttermilk into a small bowl. Add the egg, melted butter and vanilla extract and whisk well until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not over mix. The batter should have small lumps.
  • Heat up a large fry pan over medium heat and brush with melted butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm pan. Place a few blueberries one at a time on the pancake and cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
  • Transfer cooked pancakes to a baking sheet and place in a warm oven or cover with foil. Proceed with the rest of the batter until you’re done. To make the blueberry syrup, gently simmer ingredients over a low heat for about 5 minutes, stirring occasionally.
  • Serve pancakes with warm blueberry syrup.


Nutritional Information:
Recipe Analysis (per serve 92g)
Energy (kJ/Cal) 564/135
Protein (g) 3.6
Fat – total (g) 2.9
  Saturated Fat (g) 1.6
Carbohydrate – total (g) 23.4
  Sugar (g) 12.6
Dietary Fibre (g) 0.6
Sodium (mg) 240
Note: Analysis does not account for the extra butter for frying.
Keyword Pancakes