Blueberry pancakes

A great weekend breakfast, these light and fluffy pancakes are more filling than you'd believe.

Blueberry pancake


  • 6 eggs
  • 250 mL milk
  • 150 g sugar
  • 1 teaspoon vanilla essence
  • 350 g plain flour
  • 2 tablespoons baking powder
  • 1 teaspoon yoghurt
  • 1 cup fresh or frozen blueberries, crushed
  • maple syrup

Serves 4.


Separate eggs. Whisk together milk, sugar, vanilla and egg yolks, then add flour and baking powder. Mix untill smooth.

Whisk egg whites until stiff peaks form. Fold one-third of egg white mixture and the yoghurt into batter with a wooden spoon until well combined, then gently fold through the rest of the egg whites. Add crushed blueberries.

Heat a non-stick frying pan over low to medium heat. Brush the pan with a little butter and cook the pancakes one at a time.

For each pancake, ladle 1/4 cup of batter into the pan and cook for about 2 minutes, or until bubbles appear on the surface. Turn the pancake over and cook for another minute. Transfer to a plate and keep warm while cooking the rest of the pancakes (or just eat them straight away!).

Serve the pancakes in stacks with plenty of maple syrup.

Portrait of Matt Ryall

About Matt

I’m a technology nerd, husband and father of four, living in beautiful Sydney, Australia.

My passion is building software products that make the world a better place. For the last 15 years, I’ve led product teams at Atlassian to create collaboration tools.

I'm also a startup advisor and investor, with an interest in advancing the Australian space industry. You can read more about my work on my LinkedIn profile.

To contact me, please send an email or reply on Twitter.