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Blueberry And Buttermilk Pancakes With Maple Butter

Happy New Year to one and all, we hope your Christmas was as wonderful as you dreamed it would be!

We thought we’d kick off the new year with a warming indulgent recipe, so you can start your working day with a little something special on these cold, wet and windy mornings. So here’s our recipe for Blueberry and Buttermilk Pancakes with Maple Butter – why not make them extra special by drizzling a splash of cream over the top?

Preparation time 15 minutes

Cooking 20 minutes

Serves 6.

The batter will keep in the fridge for up to two days, however you can cook and freeze the pancakes between sheets of greaseproof paper, then wrap in clingfilm. Reheat in a medium oven for 5-10 minutes until hot.



350g plain flour

2 tsp baking powder

2 tsp bicarbonate of soda

100g caster sugar

2 medium eggs, beaten

2 x 284ml cartons buttermilk

3 tbsp milk

1/4 tsp vanilla extract

75g butter, melted, plus extra for frying

300g fresh blueberries


60g butter

2 tbsp maple syrup


First make the maple butter: beat the butter with a wooden spoon until soft & fluffy, then mix in the maple syrup. Set aside in a cool place, but not in the fridge.

Sift the flour, baking powder & bicarbonate of soda into a large bowl with a large pinch of salt. Stir in the sugar.

Whisk together the eggs, buttermilk, milk,vanilla extract and butter to combine.

Make a well in the centre of the dry ingredients.

Gradually blend in the buttermilk mixture, drawing in the flour from the sides to the centre with a wooden spoon or hand whisk to make a thick smooth batter.

Leave to stand for 30 minutes or overnight in the fridge.

Heat a frying pan over a low/medium heat. Brush with a little melted butter then add 2 heaped tbsp of the batter-it should settle into a pancake about 10cms diameter.

Depending on the size of your pan, cook 2-3 pancakes at once. Drop a small handful of blueberries onto the surface of each one. Cook for about 2 minutes (small holes will start to appear on the surface) then flip & cook the other side until golden.

Keep pancakes warm while you cook the rest of the mixture, greasing the pan each time.

Serve each person with 1-2 pancakes, with a scoop of maple butter.