Fluffy blueberry Pancakes

Fluffy blueberry Pancakes

4.67 from 9 votes
Course Dessert
Cuisine American, Irish


  • 300 g plain flour
  • 1 tsp baking powder
  • 3 eggs
  • 400 ml buttermilk more if the batter is too thick
  • 2 tbsp. butter melted - optional
  • 1 tsp sunflower oil for frying
  • 200 g blueberry – optional


  • Mix together the flour, baking powder and a pinch of salt in a large bowl.
  • Beat the eggs, make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Mix in the melted butter.
  • Cover with cling film and rest for 1 hour or overnight if possible, in the fridge.
  • Before using stir an check the consistency of the batter. It should be thick but pourable! Add extra buttermilk is required.
  • Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 5 cm across. Add a few blueberries on the top.
  • Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
Keyword brunch, irish, Kevin Dundon, pancake

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