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Fluffy pancakes with blueberries

Pancakes can be a healthy treat like our blueberry buttermilk pancake recipe - plus blueberries contain Polyphenols which may suppress the onset of dementia.

Serves 4

Prep Time 10 min

Cooking Time 20 min


  • 100g wholegrain flour
  • 100g plain flour
  • ½tsp baking powder
  • ½tsp bicarbonate of soda
  • Pinch of salt
  • 2tbsp caster sugar
  • 2 medium eggs
  • 125ml buttermilk
  • 250ml semi-skimmed milk
  • 1tbsp sunflower oil
  • 250g blueberries


  1. In a large bowl, sift together the two flours, baking powder, bicarbonate of soda, salt and sugar.
  2. Whisk together the eggs, buttermilk and milk. Make a well in the dry ingredients and pour in the egg mixture, then whisk the wet into the dry ingredients.
  3. Heat a large frying pan over a medium heat and wipe the pan with a little sunflower oil. Spoon a small ladleful of the batter into the pan and sprinkle over some blueberries.
  4. When the mixture starts to bubble on the surface, carefully turn the pancake over and cook on the other side; depending on your pan this should take about 2 to 3 min on each side (the pancakes should be about 8cm to 10cm in diameter). Repeat until you have used all the batter.
  5. Serve warm – with low-fat probiotic natural yogurt and a drizzle of either maple syrup or honey, if you like.

Nutrition per serving

Read more on how we calculate nutrition.
317 kcal 13g 8g 1g 6.5g 16g 0.9g 51g

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