Perfectly Different Blueberry Pancakes Recipe

What better way to show our love and appreciation on Mother's Day than by treating those special women in our life to a delicious homemade breakfast? My breakfast vice is, and always has been, pancakes! I order them when we go out for brunch but I very rarely make them at home because they are a special treat and they always taste better when someone else makes them for you!

I have teamed up with Modern Milkman to create this delicious, fluffy blueberry pancake recipe that is sure to make her feel extra special. Not only are these pancakes easy to make, but they're also bursting with fresh blueberries and a hint of lemon, making them the perfect sweet start to any day. So roll up your sleeves, gather your ingredients, and let's get cooking!

These pancakes are super easy to make but my top tip is wait until the mixture is bubbling before you flip! Cook along with the video below to ensure nothing goes wrong Mother's Day morning!

Most of the ingredients for these pancakes you'll probably have in your cupboard but if you need extra provisions Modern Milkman’s eco-loving delivery service provides products in return-and-reuse or single-use plastic-free packaging, for a guilt-free Mother’s Day. 

Ingredients:
 
140g Plain flour
1 ½ tsp Baking powder
2 Medium Free Range Eggs
30g Melted Salted Butter
140g Semi-Skimmed Milk
1 tsp Lemon Juice
¼ tsp Salt
200g Fresh or frozen blueberries
30g Golden caster sugar
1 tsp Water

Instructions:

1. Add the blueberries, sugar and water to a small saucepan and heat while stirring until the blueberries start to break down. Bring to a simmer and continue to cook for 5 minutes, until the blueberries look like a jam. Remove from the heat and set aside and allow to cool.
2. In a bowl, add the flour, baking powder and salt, and mix together.
3. Make a well in the centre of the flour mixture, and add eggs and 2/3rds of the milk. Gently whisk together until combined (don’t over mix!).
4. Add the melted butter, lemon juice, and remaining milk and continue to gently mix.
5. Fold in your blueberry mixture.
6. Heat the frying pan on a medium/low heat for a few minutes until it’s up to a constant temperature. Add a bit of butter to the pan so the pancake doesn’t stick.
7. Once your pan is at a nice temperature, you can either make a tiny test pancake to see if the temperature is just right, or you can go ahead and start spooning the batter into the pan (these are homemade after all, so they’re allowed to be perfectly different!).
8. When spooning in the batter, you can use about ¼ cup of batter per pancake.
9. Cook for 1 to 1 ½ minutes on each side until it turns a nice golden brown on the edges and middle. A good tip is to watch for bubbles – the more bubbles, the more cooked it is.
10. While you cook the rest of the pancakes, keep the already made ones in a low pre-heated oven so they stay warm.
11. Top your pancakes with whatever you want! We opted for blueberries, honey, and powdered sugar.
12. Enjoy!

Looking for more pancake inspiration? Try my oven baked German pancake recipe