Blueberry Pancakes

Super simple
Super simple
Super simple
Super simple
0:15 m

These are the kind of indecently delicious, beautifully fluffy diner-style pancakes that you normally only see in movies. Slathered in yogurt, topped with juicy fresh blueberries, and dripping with maple syrup, these really are a thing of beauty.

Start cooking ➞




For the pancakes

<item-todo-done>2 ⅓ tbsp caster sugar - 30g<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done>4 tbsp sunflower oil - or vegetable oil<item-todo-done><item-todo-done> pinch of sea salt<item-todo-done><item-todo-done>150g blueberries - fresh or frozen<item-todo-done><item-todo-done>180ml plant-based milk<item-todo-done><item-todo-done>150g self raising flour<item-todo-done>

To serve


Before you start

Preheat oven to 100°C and put a large plate inside to warm l Large non-stick frying pan over medium heat

Make the batter

  • Put the flour, sugar, baking powder and salt into a bowl and mix to combine
  • Slowly add the dairy-free milk and whisk to a smooth batter
  • Stir in the vanilla and half the blueberries
  • If you’re using frozen blueberries, leave the remaining berries out to thaw a little


Make the pancakes

  • Add a tablespoon of the oil to the hot pan
  • Spoon 4 heaped tablespoons of the batter into the pan, spacing them out evenly
  • Cook for 3–5 minutes, until bubbles appear on top and the pancakes are browned on the bottom
  • Flip and cook for another 3 minutes
  • Transfer to the warm plate in the oven
  • Repeat to use up all the pancake mixture


Time to serve

  • Stack 2 or 3 pancakes on each plate
  • Top each one with a spoonful of yoghurt and a scattering of berries
  • Finish with a drizzle of maple syrup and a handful of toasted nuts, if using



Cost per portion


CO2e per portion

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