Fruity buttermilk pancakes recipe
Start the day with these quick blueberry pancakes for an easy brunch. Light and fluffy pancakes are made with added honey and juicy berries - serve with a drizzle of maple syrup.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 268 calories / serving
- Freezable
- Healthy
Ingredients
- 150g self-raising flour
- 2 medium eggs
- 2 tbsp honey
- 150ml buttermilk
- 1 tbsp rapeseed oil, plus extra for frying
- 100g fresh blueberries or raspberries
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Shop ingredientsEach serving contains
- Energy
- 1130kJ 268.0kcal
- Fat
- 8g
- Saturates
- 1g
- Sugars
- 10g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 42.8gProtein 8.4gFibre 1.8g
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- Place the flour in a large bowl. Whisk in the eggs and honey then gradually whisk in the buttermilk and 1 tbsp oil to form a thick batter. Stir in the fruit.
- Heat a little extra oil in a frying pan and using a tablespoon, spoon some mixture into the pan to make 4 pancakes. Cook gently for 1-2 mins each side until golden and cooked through. Repeat to make 12 pancakes.
- Tip: For an extra healthy option, use self-raising wholemeal flour. Ideal drizzled with honey or maple syrup and scattered with fresh fruit.
