Breakfast | Dessert

Fresh Blueberry Pancakes

I can buy blueberries in large buckets at my local farmers market when they are in season. While I love to simply eat them out-of-hand, their abundance during the summer months means I have to get creative in the kitchen to finish them off! Enjoy them with extra blueberries and a little drizzle of maple syrup. Yum.

prep time
cooking time
Recipe by Christie Connelly


200g (1 1/4 cups) plain flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons honey

1 egg

250ml (1 cup) Vitasoy Calci-Plus Soy Milk

150g (1 cup) fresh blueberries

vegetable oil spray or butter, for pan frying

blueberries and maple syrup, to serve (optional)


  1. Sift the plain flour, baking powder and salt into a large bowl.
  2. Make a well in the centre and add the honey, egg and Vitasoy Calci-Plus soy milk. Mix together until just combined. Gently stir in the blueberries.
  3. Heat a large non-stick frying pan over medium on the stove top. Spray with oil or melt a little butter. Add a small ladle of batter to make a pancake about 10-15cm in diameter. If you can fit two in your pan then do two at a time. Cook for 2 minutes on one side until golden brown then flip and cook for 1-2 minutes more until cooked through.
  4. Keep warm in a low oven while you repeat with the rest of the batter. Serve with extra blueberries and maple syrup, if you like.