Blueberry and Buttermilk American Pancakes

These awesome American blueberry and buttermilk pancakes are a breakfast treat. The almond and vanilla infused pancake batter is met with fresh blueberries.

Tom Aikens: Easy
From the book Tom Aikens: Easy
Serves 6


300g self-raising flour
60g sugar
1 tbsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
2 eggs
150ml milk
300ml buttermilk
1 tsp vanilla extract
¼ tsp almond essence
60g unsalted butter, melted
100g blueberries

Essential kit

You will need an oven-proof non-stick pan.


Preheat the oven to 160°C/Gas 3. Sift all the dry ingredients together in one bowl. Whisk the eggs, milk, buttermilk, vanilla extract and almond essence together in another bowl, then add them to the dry ingredients. Whisk until smooth, then add the melted butter and continue to whisk until thoroughly mixed in. Carefully fold in the blueberries.

Grease a non-stick pan with non-stick spray or brush with vegetable oil. Drop in large spoonfuls of the batter and cook in the oven for about 8 minutes until golden in colour. You can also cook these pancakes on top of the stove but they cook more evenly in the oven.

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