Blueberry Pancakes

By T2T Food Blogger Kahryn

Blueberry Pancakes by T2T Food Blogger Kathryn

Nothing says "weekend" like homemade pancakes for breakfast. Simple, soft, fluffy pancakes, an essential that everyone should know. Adding Blueberries takes them to next level. This easy recipe will help you whip them up in less than 30 minutes. Go on. You deserve freshly made homemade pancakes for breakfast tomorrow or maybe dinner tonight!


2 cups self-rising flour

1 1/2 cups milk

2 egg

2 tsp vanilla extract

1/4 tsp bicarbonate of soda

2tbs cup caster sugar

25g butter, melted

1 1/2 cups fresh or frozen blueberries

Vanilla or Coconut Ice-cream


1 cup fresh or frozen blueberries

4 Tbs sugar

  • 1/3 cup water


Blueberry Sauce

Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.

Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon. Remove saucepan from heat and set aside. 

Meanwhile whisk milk, egg and vanilla together in a small bowl or jug.

In a large bowl, Sift flour and bicarbonate of soda, stir in sugar. Make a well in centre of mixture. Add milk mixture. Whisk until just combined. Stir in extra vanilla and blueberries.

Heat a large non-stick frying pan over medium heat brush with butter or spray with oil.

add mixture to the pan according to this size of pancakes you desire. Cook pancakes until bubbles appear on the surface about 2-3min. Flip pancake and cook on other side till cooked through. Transfer to a plate repeat with remaining mixture brushing pan with butter or oil between batches. Serve with blueberry sauce and a scoop of ice-cream. Enjoy. 


*add 2 to 3 tablespoons extra milk if batter is too thick.

* double all ingredients to make a larger batch

* sugar can be substituted for coconut sugar

*serve however you desire.

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