Three stacks of blueberry pancakes

Blueberry pancakes

Name: Blueberry pancakes
Total time: 35 min
Yield: Serves 4
Ingredients: 115g wholemeal flour plus 1 tsp; 115g fine cornmeal; ½ tsp baking powder; ½ tsp bicarbonate of soda; 2 tbsp maple syrup plus more to drizzle; 320ml buttermilk; 2 eggs; 25g butter melted; 320g blueberries; 1 orange zested; 3 tsp rapeseed oil; 4 tbsp low-fat yogurt

Nadine Brown

Published: May 10, 2022 at 8:08 PM

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Serves 4

Easy

Total time: 35 mins

+ Resting

A star rating of 5 out of 5.10 ratingsRate

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Treat yourself to a stack of healthy blueberry and cornmeal pancakes, flavoured with orange zest and maple syrup. Perfect for a lazy weekend brunch

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Alternatives

Complete the dish

Try these healthy blueberry pancakes, then check out our classic American pancakes, healthy banana pancakes, vegan pancakes, sourdough pancakes and protein pancakes. For another recipe using cornmeal, make these Venezuelan arepas.

Health tip: These light and fluffy blueberry pancakes use wholemeal flour and cornmeal in the batter mixture to increase fibre. Using buttermilk and rapeseed oil also helps to cut down on fat, whilst blueberries add a burst of vitamin C.

Ingredients

Nutrition

115g wholemeal flour

plus 1 tsp
115g fine cornmeal
½ tsp baking powder
½ tsp bicarbonate of soda
2 tbsp maple syrup

plus more to drizzle
320ml buttermilk
2 eggs
25g butter

melted
320g blueberries
1 orange

zested
3 tsp rapeseed oil
4 tbsp low-fat yogurt

Nutrition: per serving

kcal461
fat16.5g
saturates7.3g
carbs60.6g
sugars19.8g
fibre5.2g
protein15.2g
salt0.9g

Method

step 1

Sift together the flour, cornmeal, baking powder and bicarb into a large bowl with a good pinch of salt. Whisk together the maple syrup, buttermilk, eggs and melted butter in a jug. Gradually add the buttermilk mixture to the dry ingredients, whisking as you go, until just combined. Some lumps are fine, but you don’t want to see any traces of flour.
step 2

Coat 200g of the blueberries in the remaining tsp of flour and then gently fold into the batter along with most of the orange zest. Leave the batter to rest for 5 minutes.
step 3

Heat the oven to a low temp – this is just to keep your pancakes warm. Put a large, heavy-based frying pan over a medium heat and add 1 tsp of oil. Once hot, add enough batter for four pancakes (approximately 2 tbsp per pancake). Cook for 1½-2 minutes or until the bottoms are golden. Carefully turn the pancakes and cook for another 1½ minutes until cooked through. If you find the pancakes are cooking too quickly on the outside, lower the heat.
step 4

Transfer the cooked pancakes to a baking sheet and put in the oven to keep warm. Repeat with the remaining batter in two more batches, using 1 tsp of oil for each batch, if necessary. Stack three pancakes on each plate, and add a dollop of yogurt, a drizzle of maple syrup and a sprinkling of the remaining orange zest to serve.

Get more inspiration from our best pancake recipes

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Authors

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Nadine Brown

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