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These quick to make blueberry pancakes are scrummy for brunch or a tasty dessert. Sprinkle with some fresh blueberries for an extra fruit hit or for a treat try drizzling some maple syrup over the top


  • 200g self-raising flour
  • 1tsp baking powder
  • Pinch of salt
  • 1 egg
  • 300ml semi-skimmed milk
  • 2tsp sunflower oil
  • 125g blueberries, plus extra to serve


  1. Mix the self-raising flour, baking powder and salt in a bowl.
  2. In another bowl, whisk the egg with the milk and 1tsp sunflower oil. Make a well in the centre of the flour mixture, then pour in the milk mixture, stirring to make a thick batter. Don’t overmix – it’s fine if there are a few lumps, so long as everything appears wet.
  3. Fold in the blueberries and set aside.
  4. Wipe a nonstick pan with kitchen paper dipped in sunflower oil to leave a thin coat. Heat the pan over a medium heat.
  5. Drop 2tbsp of the batter per pancake into the pan, making 3-4 pancakes at a time. Cook for 2-3 minutes until small bubbles appear on the surface, then flip over and cook for a further 2-3 minutes until golden.
  6. Keep warm while you use the remaining mixture. Serve the pancakes with more blueberries and a little maple syrup as a treat.