Blueberry Sharing Pancake

Blueberry Sharing Pancake

This one is a total game-changer for lazy weekend mornings. Instead of standing at the hob flipping individual pancakes, you pour the whole lot into a baking tray and let the oven do the work. We love it because it feels a bit special and impressive, but honestly it could not be simpler to pull off. The blueberries burst in the oven, the nut butter swirls into these gorgeous ribbons through the batter, and the whole thing comes out fluffy and golden with crispy edges. Make this for your next slow Sunday and you will not regret it.

Cook: 25 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment paper
  • Large mixing bowl
  • Whisk
  • Small saucepan

Ingredients

  • 350g self raising flour
  • ¼ tsp table salt
  • 400ml almond milk
  • 3 tbsp caster sugar
  • 1 tsp baking powder
  • 4 tbsp runny almond or peanut butter
  • 2 tbsp vegetable oil
  • fresh berries
  • 125ml maple syrup
  • 80g blueberries
  • ½ tbsp lemon juice
  • icing sugar to dust
  • handful of blueberries

Method

1

Make the pancakes

  • Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk until there are no lumps
  • Pour in the almond milk and vegetable oil and whisk again until a smooth batter comes together
2

Decorate the pancake

  • Pour the batter into the lined baking tray
  • Drizzle some nut butter over the top and use a teaspoon to create a marble-like consistency over the top of the batter
  • Sprinkle with the raspberries (or whatever fruit you are using)
3

Cook the pancakes

  • Bake for 15 minutes, or until golden and cooked through
4

While the pancake bakes, make the blueberry maple syrup

  • Add the maple syrup, 3/4 of the blueberries and lemon juice to the pan
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until thickened
  • Let cool to room temperature, then stir in the remaining blueberries
5

Assemble

  • Carefully take the pancake out of the sheet and cut into slices
  • Stack onto plates and top with a square of plant-based butter on top (if using) to slightly melt
  • Drizzle over the blueberry maple syrup and a handful of fresh blueberries
  • Serve immediately

Tips & Variations

  • Line your tray properly: Don't skip the baking parchment. It makes getting the pancake out in one beautiful piece so much easier and saves you a lot of stress.
  • Mix up the fruit: We love blueberries but raspberries, sliced strawberries or even frozen cherries work brilliantly here. Use whatever you've got in the freezer.
  • Nut butter options: Peanut butter gives it a more indulgent, almost dessert-y vibe. Almond butter keeps it a bit lighter. Both are brilliant, so go with whatever you've got open.

Why This Works

The trick here is the nut butter marble. You drizzle it on top and swirl it through the raw batter so it bakes right into the pancake, giving you these rich, nutty pockets in every bite. We also find that whisking the dry ingredients really well before adding the wet stuff makes the batter super smooth and gives you that light, fluffy texture throughout.