It’s brunch o’clock! This blueberry pancake recipe is a Sunday essential

Who doesn't love some pancakes on a Sunday morning?

This simple recipe is such a crowd pleaser, sure to leave the whole family full and satisfied time and time again. The recipe itself is completely fool-proof, especially suitable for kitchen newbs,  and is mostly made up of store cupboard ingredients.

If you’re craving an indulgent brunch this weekend but don’t fancy getting up and out on a Sunday morning, trying to beat the crowds to your favourite little café then we highly recommend staying in and giving these perfect pancakes a go.

Serves: 4

Prep time: 10 mins

Cook time: 5 mins


115g self-raising flour

½ tsp ground nutmeg

1 tbs brown sugar

185ml milk

1 egg

2 tbsp butter, melted

150g blueberries, retain some for serving


In a bowl, sift the flour, nutmeg and brown sugar together.

Make a well in the centre.

Whisk in the milk and egg together in a jug or bowl then add to the flour mixture a little at a time and use a whisk to stir, gradually to make a smooth batter.

Stir in half of the melted butter, cover and set aside for 15 minutes.

Heat a large non-stick frying pan over medium heat.

Brush with a little remaining butter.

Add tablespoonful of the batter and cook for 1 minute or until almost set.

Sprinkle 6 blueberries over each and cook for a further 1 minute.

Turn and cook for 1-2 minutes or until cooked through.

Transfer to a plate and cover loosely with foil to keep warm.

Repeat with remaining butter, batter and blueberries.

Serve with extra blueberries scattered about.