Mini Blueberry Pancakes
There's nothing quite like a stack of fluffy blueberry pancakes to turn an ordinary morning into something special. This easy recipe uses PACK'D Organic Blueberries straight from the freezer, so you get that burst of juicy berry flavour all year round — no waiting for summer, no waste, and no fiddly prep.
Because our blueberries are frozen at their peak, they lock in every bit of nutrition and natural sweetness, making them perfect for dropping straight into your batter. Light, golden, and dotted with bursts of berry, these pancakes are a weekend treat the whole family will love.
Makes approx 18 - 20 pancakes depending on desired size
- Prep 5 mins
- Cook 15 mins
- Total 20 mins
- Storage - Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 200g PLAIN FLOUR
- 2.5 tsp baking powder
- 1/3 tsp flaky salt
- 300 ml MILK or plant-based milk
- 1 large EGG
- 1 tsp maple or more to taste (optional)
- 2 tbsp BUTTER, melted
- 1 tsp vanilla extract or cinnamon, optional
- 140g PACK'D Frozen Blueberries, slightly thawed
- Oil or BUTTER to fry
Allergens in BOLD CAPITALS
Method
In a large mixing bowl, sift together the flour, baking powder and salt. Make a well in the middle and pour in the milk, egg, butter, optional maple and vanilla or cinnamon. Break the egg then mix in the flour with a spatula until just combined and smooth.
Heat a non-stick frying pan over a medium heat. Once hot add a little oil or butter. Pour about 2- 3 tbsp pancake batter onto the greased pan and place in some berries. (If you stir the berries into the batter the pancakes will go blue!)
Cook the pancakes for about 2 minutes, until the bubbles form on the surface. Flip the pancakes over and cook for another minute on the other side. Repeat adding more oil or butter to the pan to fry the remaining pancakes.
