Blueberry Buttermilk Pancakes

Prep time: 10 min
Makes 16 to 18 pancakes
Cooking time: 30 min


  • 1 cup plain flour
  • 2 tablespoons castor sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 tablespoon vegetable oil
  • 1/2 cup fresh blueberries
  • 3 tablespoons butter
  • Honey or maple syrup


  • Dry measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • Sieve
  • Mixing bowl
  • Whisk
  • Non-stick frying pan
  • Cooking stove
  • Cooking spatula


  1. Sift the plain flour, castor sugar, baking powder and salt into a mixing bowl. Make a well in the centre of the mixture.
  2. Add eggs, buttermilk, milk and vegetable oil into the well. Whisk until the batter is smooth.
  3. Mix in the blueberries.
  4. Heat a little butter in a non-stick frying pan over medium heat. Add 2 tablespoonfuls of batter to the pan and cook until tiny bubbles appear. Flip the pancake over and cook until browned on the other side.
  5. Repeat step 4 until all the batter is used up.
  6. Serve pancakes with honey or maple syrup.

Tip: To keep the pancakes warm, cover them with a clean kitchen towel.
Source: “Kids Can Cook” by Jeanine Pang

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