Blueberry Pancakes - The Sweet Rebellion
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Blueberry Pancakes

Brunch is my new favourite meal. Apart from dessert of course, which I classify as a separate mealtime since I have a separate stomach for dessert that always has space no matter how full I am. Brunch brings to mind a gloriously, lazy Sunday morning eating slowly and indulgently (unlike breakfast which usually involves a bowl of cereal or piece of toast eaten in haste).

These fluffy, fruity American-style pancakes are the epitome of a lazy weekend brunch.  They’re a hit with adults and kids alike, and take very little effort (so you can maintain your relaxed weekend state of mind).

If you’re in the mood to go all-out American, serve the sweet, syrupy pancakes with a side of crispy fried bacon – try it, it’s delicious!


(Makes about 24 pancakes)

250g flour
50g sugar
2 tsp baking powder
A pinch of salt
3ml finely grated lemon zest
2 eggs
330ml milk
150g blueberries
Oil for frying

Butter and golden/maple syrup for serving


  • Sift together the flour, sugar, baking powder and salt. Add the lemon zest and stir to combine.
  • In a separate bowl beat together the eggs and milk.
  • Make a well in the centre of the dry ingredients, and add half of the egg/milk mixture. Whisk well until smooth.
  • Gradually add the remaining liquid and whisk until the ingredients are just combined and you have smooth, thick batter. Do not over-mix.
  • Heat a non-stick frying pan on medium-high heat and lightly grease with about a teaspoon of oil. Test the pan is hot enough by heating a drop of the batter.
  • Use a ladle to pour on 2 or 3 circles of batter, about 8cm in diameter each. Sprinkle each pancake with blueberries.
  • Once the surface of the pancake starts to bubble (about 1 minute), flip it over and cook for a further 30-60 seconds, until lightly browned but cooked through.
  • Keep the pancakes warm in a 100°C oven spread out on a lined baking tray. Do not stack them as they will become soggy!
  • Once all the batter has been transformed into delicious blueberry pancakes, serve them warm with a pat of butter, a generous drizzle of syrup and an extra sprinkling of blueberries.

  • Elke
    Posted at 19:53h, 27 July Reply

    Hi Asrid! These look really yummy. After Brexit and the change in the exchange rate, maple syrup producers here are saying it’s more difficult to sell maple syrup to the UK as it will cost consumers more and won’t sell as quickly. Hope that’s not the case. We pay about $20 a litre here at the Farmers’ Market.
    When I make my pancakes, I separate the egg whites and whisk them until stiff. Then I fold them into the batter. It makes them very light, and I use the batter in my waffle maker too. Yum!

    • Astrid
      Posted at 08:46h, 28 July Reply

      Maple syrup is a real treat! I will give the whisked egg white method a try :).

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