Blueberry pancakes with bacon Blueberry pancakes with bacon

Blueberry pancakes with bacon


  • 435 ml (1¾ cups) buttermilk
  • 1 egg
  • 30g unsalted butter, melted
  • 2 tsp vanilla extract
  • 225g (1½ cups) plain flour
  • 55g (¼ cup) caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ cup fresh or frozen blueberries
  • Crisp bacon, butter and maple syrup, to serve


  1. Whisk together buttermilk, egg, butter and vanilla. Place flour, sugar, baking powder, bicarbonate of soda and ¼ tsp salt in a bowl and make a well in the centre. Pour in buttermilk mixture and whisk until combined but a little lumpy. Stand for 15 minutes, then stir in blueberries.
  2. Heat a large frying pan over medium heat. Lightly grease, then pour in ¼ cup batter. Cook for 3 minutes or until bubbles appear on the surface. Flip, and cook for a further minute or until base is golden and pancake is cooked through. Transfer to a wire rack and cover with a clean tea towel to keep warm. Repeat with remaining batter.
  3. Serve with crisp bacon, butter and maple syrup.

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