Indulgent blueberry buttermilk pancake recipe

Posted by Anita Froneman on 10 January 2022

Ah, pancakes. What would life be without them? Many South Africans love them with cinnamon sugar (some even drizzle a splash of lemon juice over), and that’s fair. We don’t want to mess with grandma’s award-winning recipe. But, if you find yourself looking for something new, and equally mouthwatering, give this blueberry buttermilk recipe a try.

This recipe makes traditional South African thin pancakes (or crepes), but you can also thicken it a bit to make flapjacks and try American-style pancakes.


  • 3 large, free-range eggs, separated
  • 2 x 284ml pots buttermilk
  • 60g butter, melted, plus extra for frying
  • 300g plain flour
  • 1tsp salt
  • 1tsp bicarbonate of soda
  • 150g blueberries, plus extra to serve
  • Maple syrup and streaky bacon, to serve


-Beat the egg yolks, add the buttermilk then the melted butter. Sift in the flour, salt and bicarbonate of soda then mix well – a balloon whisk does the job perfectly. It’s at this point you can leave the mixture in the fridge overnight, but you must cover the surface with clingfilm and make it airtight or it will discolour. Whisk the egg whites until soft peaks form, then fold into the batter.

-Heat a little butter in a non-stick pan then add a small ladleful of the batter. Scatter a few blueberries on to the top, then cook for a few minutes – you’ll see the pancake browning around the edges – before flipping with a fish slice and cooking the other side.

-Place on to a warm plate (you can keep the pancakes in a low oven for up to 20 minutes) and cook the rest. Serve with blueberries, maple syrup and crispy bacon.

Picture: Pexels

Source: Woman & Home 


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