Vanilla Buttermilk Pancakes with Blueberries and Greek Yogurt


Super light and fluffy buttermilk pancakes –

Ingredients –

  • 125g (3/4 cup) plain flour
  • 1 tsp baking powder
  • generous pinch salt
  • 2 tbsp light brown sugar
  • 130 ml (1/2 cup) buttermilk
  • 1 tsp vanilla
  • 1 egg
  • 2 tbsp melted unsalted butter, + extr for cooking 

method –

  • In a large bowl mix together the flour, baking powder, salt and sugar 
  • Lightly whisk together the milk, egg and melted butter, then using a fork, beat into the flour mixture until smooth
  • Leave the batter to stand for a few minutes
  • Melt a knob of butter in a large non-stick frying pan, using ladle size amounts of batter for each, add the pancake mixture to the pan
  • Wait until the top of each pancake begins to bubble, then flip and cook until both sides are golden brown and gently risen 
  • Serve with fresh berries, greEk yogurt and plenty of maple syrup 

adapted from



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