These Super Simple Delicious Blueberry Pancakes are everything you want in a weekend breakfast, thick, fluffy, golden on the outside and packed with juicy bursts of fresh blueberries. They’re quick to make, use simple ingredients, and give you that café-style pancake experience at home.
The cottage cheese in the batter might sound unusual, but it adds incredible tenderness and keeps the pancakes light while giving them amazing texture. Paired with crisp streaky bacon, melted butter and warm maple syrup, these pancakes become the kind of breakfast you can’t wait to make again.
If you already love my Freezer Friendly: Thick & Fluffy Pancakes, consider these their indulgent cousin. Same fluffiness, but with big blueberry energy.
Ingredients
FOR THE PANCAKES:
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 50g caster sugar
- 1 egg
- Pinch of cinnamon
- 50g melted butter
- 250ml milk
- 125g cottage cheese
- 225g blueberries
- 15g butter
TO SERVE:
- 8 rashers of streaky bacon
- A little extra butter, melted
- Maple syrup
Method
- Mix the flour, bicarbonate of soda, cinnamon and sugar.
- In a separate bowl combine one egg with the 50g melted butter, milk and cottage cheese then add this to the flour mix and stir together to make a batter.
- Stir in the blueberries.
- Over a medium heat, ladle some of the pancake batter into a frying pan and cook each side until golden. Repeat until you have used all the batter.
- Meanwhile, grill the bacon until crispy.
- Serve two pancakes per person, topped with a drizzle of melted butter, two slices of bacon and a drizzle of maple syrup.
Ways to Make Blueberry Pancakes Even Better
These pancakes are incredible served exactly as they are, but if you want to elevate the whole plate, try adding:
- a spoonful of Fresh Whipped Cream
- a drizzle of Perfect Salted Caramel Sauce
- or even a dollop of homemade blueberry sauce
Storage & Reheating Blueberry Pancakes
These pancakes can be stored just like my classic fluffy pancakes:
- Fridge: up to 3 days
- Freezer: freeze between sheets of baking paper for up to 2 months
- Reheat: microwave for 20–30 seconds or warm in a pan
Blueberries reheat beautifully, making these perfect for meal prep breakfasts.
These blueberry pancakes are the kind of recipe that becomes a family favourite instantly, simple, comforting and irresistibly fluffy. Whether you’re making them for a slow Sunday morning, a busy school-day breakfast, or brunch at home, they never disappoint.
