Blueberry and marmalade pancakes Recipe

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Treat yourself this weekend to a tasty American-style breakfast. These easy blueberry and marmalade pancakers are bound to become a family favourite.


  • 150g(5oz) plain flour
  • 2 large eggs
  • 2tbsp marmalade, either orange/grapefruit or lime
  • 125ml cold milk
  • 225g (8o)z fresh blueberries
  • Oil to fry
  • For the sauce
  • 3tbsp marmalade, let down with some orange juice or brandy


  • To make theĀ pancakes, add the eggs, flour, milk and the 2tbsp marmalade to a food processor. Blitz to a smooth batter, then add the fresh blueberries.

  • In a small non-stick frying pan, add a little oil, add some of the batter, making sure that each pancake has some berries in them.

  • Continue to cook the pancakes until all the batter is used. Keep them warm in the oven in the meantime.

  • Warm up the remaining marmalade with a little orange juice or brandy in a saucepan, and serve drizzled over the pancakes.

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Top Tip

Chef Danilo Trozzi says: 'Flip pancakes only once! Repeated flipping will toughen the pancakes. Pancakes are ready to flip when they're puffed, covered with bubbles and slightly dry around the edges.'