Blueberries add little bursts of juicy sweetness to these light and fluffy pancakes. All they need is a little butter, cream, ice cream or even yoghurt, and some hungry breakfast bellies. 






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  • 1⅓ cups (175 g) white spelt flour
  • 1 tbsp baking powder
  • ¼ cup (55 g) caster (superfine) sugar
  • 1 egg
  • 1 cup (250 ml) milk
  • 2 tsp vanilla extract 
  • 40 g unsalted butter, melted
  • 1 cup (150 g) blueberries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the flour, baking powder and sugar in a big bowl and mix to combine, using a whisk.
  2. Break the egg into a medium jug. Add the milk, vanilla and melted butter and whisk to combine.
  3. Using a spoon, dig a well in the centre of the flour mixture. Pour the egg mixture into the well, then whisk it all together to make a smooth batter.
  4. Add blueberries and stir gently to combine. 
  5. Heat a large, lightly greased non-stick frying pan over medium heat. Using a ladle or a cup, add about ¼ cup (60ml) of the batter to the pan for each pancake (you can cook 2–3 at a time, just leave yourself enough space for flipping). Cook pancakes for 1–2 minutes each side or until they’re golden, using a turner to flip them.
  6. Stack and serve the pancakes warm from the pan with some natural yoghurt, maple syrup and berries (or your own favourite toppings). 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand