Healthy Blueberry Yoghurt Pancakes

20 minutes + 30 minutes Serves 8


  • 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 butter, melted, plus extra for cooking
  • 250 g blueberries
  • 1 Tbsp water
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How to Whip Perfect Cream


1. Sift flour and baking powder together 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 30 minutes. Fold in half of the blueberries.

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

4. Cook pancakes 3-4 minutes, until bubbles begin to appear on surface. Flip; cook 3 minutes, until golden. Serve with blueberry sauce and extra yoghurt.

Tip: Frozen blueberries can be used instead of fresh, but make sure to thaw them first.

By Food to Love

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