Blueberry & Lemon Pancakes

Categories: BREAKFAST and RECIPES.

These are fluffy American Style pancakes. Serve 2-3 per person  depending on appetite. I like them topped with yoghurt and fruit salad or berries or sliced banana.

Blueberry & Lemon Pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 12 Pancakes


  • 200 g plain flour
  • 3 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp golden syrup
  • 75 g blueberries
  • zest of 1 lemon
  • 200 ml unsweetened almond milk
  • 1 medium egg
  • butter for cooking


  • Combine the flour, baking powder and bicarbonate of soda in a mixing bowl. Add the golden syrup, blueberries and lemon zest.
  • Pour the milk into a measuring jug. Break in the egg and mix well with a fork.
  • Pour most of the milk mixture into the dry ingredients and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick batter.
  • Heat a non stick frying pan and add a knob of butter. Use a pastry brush to disperse the butter all over the base of the pan.
  • Spoon in the batter, a tablespoon at a time into small heaps. My pan allowed for 3 at a time. As the pancakes cook bubbles will form on the top, turn them over at this stage and cook until brown on the second side.
  • Keep warm on a plate covered with foil and repeat until all the mixture is used up.


These keep well in the fridge for a few days and can be eaten cold or gently reheated in a microwave. They also freeze well, wrap in foil first and defrost overnight.
Nutrition approx per pancake (excluding butter to cook and toppings) :
80 Kcal, 15.6g Carbohydrate (1g Sugars), 1g Fat, 2.4g Protein, 0.7g Fiber