Easy blueberry pancakes

    40 min

    There's nothing quite like pancakes for breakfast! These are tender and bursting with blueberries. Enjoy with maple syrup, golden syrup or honey.

    151 people made this

    Serves: 4 

    • 125g plain flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon caster sugar
    • 1 egg
    • 125g natural yoghurt
    • 125ml milk
    • 2 tablespoons vegetable oil
    • 110g fresh blueberries

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat a large frying pan over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
    2. In a medium bowl, stir together the egg, yoghurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
    3. Pour batter onto hot greased pan, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

    Pancake how-to

    Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (123)


    I don't know what happened when I made these, but they were a huge mess. First, the texture was more like a crepe than a pancake. Second, they didn't cook all the way through. I tried lowering the temperature and making them smaller, but neither helped. I ended up throwing out the batter and making scrambled eggs.  -  07 Mar 2006  (Review from Allrecipes US | Canada)


    These Pancakes were great everyone in my family loved them. I thought they were delicious. They were very easy to make. I did not think that they were that thick. I thought maybe a little thin. Everyone else seems to think they are to thick. I realy don't understand that. They were great. I will DEFINITELY make them again.  -  19 Mar 2006  (Review from Allrecipes US | Canada)


    I too found the original batter a little too thick so I added an extra splash of milk. Otherwise - very tasty, especially the nutmeg and cinnamon. I used all low-fat or no-fat products (skim milk, low fat yogurt, Omega low-fat/cholesterol eggs, canola oil) and they still turned out very well.  -  10 Apr 2001  (Review from Allrecipes US | Canada)