EASY BLUEBERRY PANCAKES.

These blueberry pancakes are light and fluffy and loaded with fruity blueberries. This foolproof one-cup recipe is easy to make and doesn’t even require a pair of scales.

Delicious served for breakfast, brunch or dessert. They’re the perfect weekend treat.

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It’s the weekend which means a lie-in (finger crossed) and a plate of these yummy blueberry pancakes smothered in syrup. There's nothing quite like a warm pancake, drizzled with syrup and bursting with blueberries on a lazy weekend morning is there?

I promise you these are the easiest pancakes to make, no messing around and not a pair of scales insight. All you need is a cup or mug and you're all set. You can even make the batter the night before so all you have to is add the blueberries at the last minute. A foolproof recipe.

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Thick American Style Blueberry Pancakes.

These thick, fluffy pancakes make a nice change from the thinner crêpe style we normally have on Pancake day. It’s the self-raising flour that makes them thicker than the traditional English pancake and more like the thicker American style ones.

Light and fluffy with a crisp golden edge. My perfect pancake. It doesn’t hurt that they’re and packed full of juicy blueberries and smothered in agave syrup either. Definitely worth getting up for.

How To Make Them Your Own.

I chose to add blueberries and agave syrup to mine but you can give them your twist depending on what you have in the fridge.

If you don’t have any blueberries on hand you can use strawberries, raspberries or even blackcurrants. Try topping them with sliced banana and a spoonful of peanut butter or maybe some Nutella. And if you’re stuck you can’t go wrong with the classic streaky bacon and maple syrup combo (my personal favourite).

Can I Use Frozen Blueberries (or other fruit) in Pancakes?

Of course, blueberries and other summer fruits aren’t always in season so you can totally substitute fresh fruit with frozen. A couple of things to remember, make sure to thaw them first. Nobody wants a cold, hard blueberry in the middle of their warm fluffy pancake. And make sure to pat them dry after they’ve defrosted. Too much moisture in the berries can lead to soggy pancakes.

A Few Other Tips:

The first and definitely most important tip. Make sure you use the same cup to measure both the flour and the milk. A different cup or mug and the ratios will be off.
It is possible to make the pancake batter the day before but please bear in mind the flour may absorb some extra moisture overnight. You may need to add a little more milk to the mixture.
If you have trouble with the blueberries burning before the pancakes cooked try dropping the blueberries on top of the half-cooked pancakes instead. This stops the juices leaking out and burning.
Dairy-Free: Replace the milk with almond milk or another non-dairy milk of your choice.

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How Do You Make Blueberry Pancakes From Scratch?

It couldn’t be easier to make these easy peasy pancakes with this simple recipe. The foolproof one-cup method for measuring means it’s practically impossible to go wrong. Perfect for kids and adults alike. No runny pancake batter here. Just delicious fluffy pancakes.

Ingredients for 1 Cup Blueberry Pancakes (adapted from Jamie Oliver).

Serves 4 (or two if you’re hungry and really, really love pancakes. No judgement).

1 cup of self-raising flour,

1 cup of semi-skimmed milk,

1 large egg,

Optional extras.

150g blueberries,

Vegetable oil or butter,

Syrup to serve.

Add the flour, milk and egg to a bowl and whisk until you have a smooth batter.
Gently fold in the blueberries.
Heat a non-stick frying pan over medium heat. Add 1/2 tablespoon of oil or a knob of butter to give it a crisp golden edge.
Add about 1/3 cup of batter to the frying pan.
Cook for 1-2 minutes or until you see little bubbles on top and edges begin to firm up. Flip and cook on the other side for another 1-2 minutes.
Repeat with the remaining batter adding a little more oil or butter if needed.
Serve topped with syrup and extra blueberries.

I topped mine with some leftover berries and agave syrup but they'd also be great with some plain yoghurt and honey for a lighter breakfast treat.