Fluffy Blueberry and Peanut Butter Pancakes
These pancakes are genuinely one of our weekend obsessions. There's something about the combination of fluffy batter, jammy blueberries and rich peanut butter that just feels like a proper treat, and they come together in about 20 minutes which is always a win on a lazy morning. The peanut butter melts right into the batter and gives every bite this nutty, slightly salty depth that really makes the blueberries pop. Stack them high, drizzle with maple syrup, and honestly you'll wonder why you ever bothered with plain pancakes. Make these on Saturday morning and the whole weekend feels better.
Before You Start
- Large mixing bowl
- Small frying pan (for compote)
- Large frying pan (for cooking pancakes)
Ingredients
- 300g self raising flour
- ½ tsp baking powder
- 380ml almond milk
- 2 tbsp maple syrup
- 2 tbsp smooth peanut butter
- handful of blueberries
- plant-based butter, for cooking
- handful of blueberries
- 25g caster sugar
- Drizzle of maple syrup
Method
Make the pancakes
- In a large bowl, stir together the flour, almond milk, maple syrup and peanut butter until a smooth mixture comes together.
- Once the mixture has come together, mix through a handful of blueberries - ensuring not to overmix so your pancake mixture doesn’t turn blue.
Cook the pancakes
- Heat some plant-based butter in a pan. Once warm, spoon in a large spoonful of the pancake mixture and spread a little with the back of the spoon.
- Leave to cook for 2-3 minutes until cooked on the bottom. Once it feels cooked on the bottom, flip the pancake over and cook on the topside for 2-3 minutes until the pancake is cooked through. We usually cook 3 in a pan at a time.
- Repeat with the rest of the mixture until you have all of your pancakes.
For the blueberry compote
- Place a small frying pan over a medium heat and add a handful of blueberries the caster sugar and a splash of water.
Tips & Variations
- Don't overmix the blueberries: Fold them in gently with just a few stirs. Overmixing turns the whole batter purple and makes the pancakes denser. A few streaks in the batter is totally fine.
- Swap the nut butter: Henry loves making these with almond butter instead of peanut butter for a slightly lighter, more delicate flavour. Cashew butter works brilliantly too if you want something really creamy.
- Keep them warm while you batch cook: Pop cooked pancakes on a baking tray in a low oven (around 100C) while you cook the rest. That way everyone gets to eat at the same time rather than in shifts.
Why This Works
The trick here is not overmixing once the blueberries go in. We learned this the hard way after ending up with some very blue, very dense pancakes, and trust us, you want those berries whole so they burst when you bite in. The peanut butter also acts almost like a fat in the batter, which is what gives these their incredible richness and that soft, fluffy texture that holds together really well in the pan.