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  1. Recipes
  2. Fluffy Blueberry Pancakes
Breakfast

Fluffy blueberry pancakes

Difficulty: Easy
Prep time: 15 mins
Cooking time: 20 mins
Servings: 6

Ingredients

Dry

  • 1 cup Plain flour
  • 2 tbsp Caster sugar
  • 2 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • Pinch of salt

Wet

  • 1 Egg
  • 2 tbsp Olive oil
  • 3/4 cup a2 Milk® Full Cream
  • 1 tsp Vanilla extract
  • 1 tsp White vinegar

Add-ins

  • 1 1/4 cups Fresh blueberries

To Cook and Serve

  • Olive oil, for frying
  • Maple syrup, to serve

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Directions

  1. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk to combine.
  2. In a separate bowl or jug, whisk together the egg, olive oil, a2 Milk® Full Cream, vanilla extract, and white vinegar.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. A few small lumps are fine. Do not overmix.
  4. Gently fold in the blueberries.
  5. Heat 1 tsp olive oil in a non-stick frying pan over medium-high heat. Reduce to medium if using a stove that runs hot.
  6. Pour 1/4 cup of batter into the pan for each pancake. Quickly spread into a circle about 10-12cm wide.
  7. Cook for 1 1/2 minutes until bubbles appear on the surface and the underside is golden.
  8. Flip with confidence. Cook for a further 1 minute until the centre springs back when gently pressed and the underside is golden.
  9. Transfer to a plate and keep warm. Repeat with remaining batter, adding more olive oil as needed.
  10. Stack pancakes on serving plates. Drizzle generously with maple syrup and serve immediately.

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