Blueberry Wholemeal Pancakes

Blueberry Wholemeal Pancakes

Adding plump, juicy blueberries to whole wheat pancake batter makes them healthier (and better!). It's a great way to start your day with a hefty serving of fruit. Drizzle some maple syrup for that extra indulgence.


2 Cups wholemeal flour
1/4 Cup natural sugar
2 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 Cups low-fat buttermilk
1/2 Cup low-fat margarine, melted
2 Punnets Driscoll's Blueberries, plus more for garnish if desired
2 large eggs

  • Serves 7
  • Breakfast


  1. Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside. 
  2. In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently. 
  3. Preheat oven to 95°C. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. 
  4. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden.
  5.  Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.
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