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Pumpkin and blueberry pie pancakes recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Fluffy pancakes with blueberries - a tasty way to enjoy fruits for breakfast. Perfect for the whole family to enjoy!
Ingredients:
  • 435ml milk
  • 1 Free Range Egg
  • 300g self-raising flour
  • 55g brown sugar
  • 0.63 gm bicarbonate of soda
  • 375.00 ml coarsely grated pumpkin
  • 125g blueberries
  • 1.25 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • 20g butter, melted
  • Whipped cream or vanilla yoghurt, to serve
  • 300g fresh or frozen blueberries
  • 80ml maple syrup
  • 1 tsp vanilla bean paste
  • 0.63 gm ground cinnamon
Instructions:
  • Mix together milk and egg in a large jug. In a large bowl, combine flour, sugar, and bicarbonate of soda. Create a well in the center and pour in the milk mixture. Use a whisk to stir until a smooth batter forms, then fold in pumpkin, blueberries, cinnamon, and nutmeg. Cover with plastic wrap and let it rest for 30 mins.
  • In a medium frying pan over medium-high heat, combine blueberries, maple syrup, vanilla, and cinnamon. Simmer until the syrup slightly thickens, about 5 minutes. Cool slightly before serving.
  • 1. Preheat a non-stick pan over medium-low heat and brush with melted butter. Pour ¼ cup (60ml) batter into the pan, cook until bubbles form on the surface, then flip and cook until golden. Transfer to a plate and keep warm covered with foil. Repeat with the rest of the batter and butter to make 16 pancakes.
  • Serve the pancakes on individual plates, then generously top with cream or yogurt and spoon the delicious blueberry compote over them.

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