Blueberry Yoghurt Pancakes

clock 20 minutes + 20 minutes bowl Serves 4


  • 1 ¹/₂ cups self-raising flour
  • 1 tsp baking powder
  • 1/4 cup caster sugar, plus 1/4 cup extra
  • 1 cup natural vanilla yoghurt, plus extra to serve
  • 3/4 cup milk
  • 2 eggs
  • 1/4 cup butter, melted, plus extra for cooking
  • 250 g blueberries (fresh or frozen, thawed)
  • 1 Tbsp water
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  • 1. Sift flour and baking powder into a large bowl. Stir in sugar. Make a well in the centre.

  • 2. In a jug, whisk yoghurt, milk, eggs and butter together. Gradually whisk into flour mixture until smooth. Set aside for 30 minutes. Fold in half of the blueberries.

  • 3. In a small saucepan, combine remaining berries, extra sugar and water. Stir over a low heat until sugar dissolves. Bring to a simmer. Cook for 2-3 minutes, until berries soften slightly.

  • 4. Preheat a large frying pan on medium and melt some of the remaining butter. Pour 1/4 cup of batter in to the pan, leaving room to spread. Cook for 2 minutes, or until bubbles begin to appear on the surface. Flip and cook for another minute, or until golden. Keep warm.

  • 5. Repeat with remaining batter. Serve pancakes topped with blueberry sauce and extra yoghurt

By Food to Love

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