Blueberry brunch pancakes with bacon and maple
- Serves 4
- Prep time: 15 mins | Cooking time: 20 mins
Fluffy blueberry pancakes with crispy bacon and maple syrup make brunch feel a little more special. Sweet, savoury and easy to share, they’re perfect for a leisurely morning with family or friends.
Ingredients
- 1¼ cup (185g) self-raising flour
- 2 tbsp caster sugar
- ½ tsp baking soda
- ⅓ cup (95g) Greek yoghurt
- ¾ cup (185ml) milk
- 1 egg
- 1 tsp vanilla essence
- 30g melted butter, room temperature
- 1 cup (150g) fresh blueberries, plus extra to serve
- 2-3 tbsp butter, extra, to cook
- 8 rashers cooked streaky bacon, to serve
- Maple syrup, to serve
Method
- Whisk flour, sugar and baking soda in a bowl to combine.
- In a jug, whisk yoghurt, milk, egg and vanilla until smooth.
- Pour the yoghurt mixture into the flour mixture. Add the melted butter and whisk until smooth and just combined. Gently fold in the blueberries.
- Melt ½ tsp extra butter in a large frying pan over low heat. Pour three ¼-cup portions of pancake batter into the pan, allowing room to spread slightly. Cook for 2-3 mins each side or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with remaining butter and batter to make 12 pancakes.
- Serve the pancakes with crispy bacon, maple syrup, and extra blueberries.
- Budget-friendly swap: You can use frozen blueberries instead of fresh, but gently fold them in or they will give the pancakes a light purple colour.
- Level up: Pack more protein into your pancakes by using Anchor Protein+ Natural Unsweetened Greek Style Yoghurt 950g.