Fresh or frozen blueberries can be used to make these wonderful light and fluffy pancakes for an easy breakfast recipe!


  • 1 cup blueberries (fresh or frozen)

  • 2 cups self raising flour, sifted

  • 2 tbs caster sugar

  • 1 tsp bicarbonate of soda

  • 1 ½ cup milk

  • ½ cup vanilla yoghurt

  • 2 eggs, separated


  • 1.

    Mix the flour, bicarbonate soda and sugar in a bowl. Whisk in the egg yolks, milk, butter and yoghurt and slowly add the blueberries.

  • 2.

    Whisk the egg whites until peaks form. Gently fold egg whites through the pancake batter.

  • 3.

    Pour tablespoons of the batter on to a lightly greased pan. Flip the pancake when bubbles appear on the top side of the pancake. Cook for another minute until both sides are lightly golden. Repeat with the remaining batter.

  • 4.

    Serve with a drizzle of honey or sprinkle with cinnamon sugar.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 383kj
  • Fat Total 6g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 66g
  • Sugar 17g
  • Sodium 401mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Whisking the egg whites will give a lightness to the pancakes.

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