Homemade pancakes are one of those breakfasts that make the day start on a happier note! Fluffy, golden and filled with juicy blueberries, they are perfect for a relaxed weekend breakfast or a special brunch with family and friends. They are simple to prepare and truly delicious. We serve them warm, generously drizzled with maple syrup and accompanied by fresh fruit. We can use either fresh or frozen blueberries, depending on the season, and enjoy a sweet, satisfying breakfast that both children and adults will love.
Blueberry Pancakes
Homemade pancakes are one of those breakfasts that make the day start on a happier note! Fluffy, golden and filled with juicy blueberries, they are perfect for a relaxed weekend breakfast or a special brunch with family and friends.
Ingredients
- 2 large eggs
- 500 ml whole milk
- 1 tsp vanilla extract
- 4 Tbsp granulated sugar
- ½ tsp salt
- 50 grams melted butter
- 350 grams self-raising flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 80 blueberries (approximately) fresh or frozen
- Maple syrup for serving
- Fresh fruit for serving
Instructions
- Lightly beat the eggs in a bowl. Add the milk, vanilla, sugar, salt and melted butter and mix well. Add the flour and stir to combine. Leave the batter to rest for 30 minutes (see note).
- Add the baking powder and bicarbonate of soda to the batter and mix well.
- Place a small frying pan, preferably non-stick, over medium heat. Pour approximately ¼ cup of the pancake batter into the pan. Scatter about 10 blueberries over the surface. Once bubbles start to appear on the pancake, flip it over and cook for approximately 1 more minute. Repeat the process until all the batter has been used.
- Serve the pancakes with maple syrup and fresh fruit.
Notes
- At this stage, the batter can be stored in the refrigerator for up to 24 hours.
- Allowing the batter to rest for 30 minutes will make the pancakes fluffier. However, if you are short on time, you can proceed directly to cooking the pancakes.
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