Go Back

Buttermilk Blueberry Pancakes with Blueberry Lime Sauce

Servings: 12 pancakes



  • 160 g self-raising flour sifted
  • 1 teaspoon baking powder
  • 1 egg separated
  • 60 g caster/granulated sugar
  • pinch of salt
  • 200 ml whole milk
  • 80 ml buttermilk
  • 3 tablespoons melted butter plus extra for frying
  • 100 g fresh blueberries


  • 300 g fresh blueberries
  • freshly squeezed juice of 3 limes
  • 100 g caster/granulated sugar
  • 300 ml double/heavy cream whipped to soft peaks, to serve


  • Begin by making the sauce. Place the blueberries, lime juice and caster/ granulated sugar in a saucepan with 90 ml/6 tablespoons water, then simmer over a gentle heat for about 5–10 minutes until the fruit is soft and the sauce is thick and syrupy.
  • To make the pancake batter, put the flour, baking powder, egg yolk, caster/granulated sugar, salt, milk and buttermilk in a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.
  • In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
  • When you are ready to serve, remove your batter mixture from the refrigerator and stir once. Put a little butter in a large frying pan/skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan, leaving a little space between each. Sprinkle a few blueberries over the top of the pancakes and cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top – this will take about 2–3 minutes. Turn the pancakes over using a spatula and cook on the other side until golden brown. Keep the pancakes warm while you cook the remaining batter in the same way, adding a little more butter to the pan each time, if required, and sprinkling each pancake with blueberries.
  • Serve the pancakes in a stack, drizzled with the blueberry lime sauce and topped with a dollop of whipped cream.