Blueberry Buttermilk Pancakes

Substitute the usual yogurt and milk in our wet mix for buttermilk, and you get a tangier, richer pancake. Toss in fresh blueberries as you cook them and you have the perfect Sunday breakfast.

Dry mix

Wet mix

  • 3 large eggs
  • 2 tbsp butter, melted
  • 1 tbsp extra virgin olive oil
  • 3 cups buttermilk
  • 1 tsp vanilla extract

Other ingredients

  • 2 cups organic blueberries


  1. Preheat griddle or heavy frying pan to medium
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  4. To cook: ladle on to greased pan, spreading gently before pancake sets (use a circular motion). Flip when golden, remove when JUST firm. Do not overcook or pancakes will be tough.
  5. As first side of each pancake cooks, push blueberries into the batter
  6. Serve immediately on warmed plates, or hold in warm oven.

Serves 6 to 8

David Zivot

1 comment

anna maria Brunetti

Can I use flaxseed + water to replace eggs called for in your pancake mix? Will I need to add a bit of baking powder? I will also be using soya ‘buttermilk’ to replace dairy. I usually tweak recipes but I don’t want to waste a bag of your delicious mix.

I also have your muffin mix – do you have a vegan recipe?

thank you

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