a stack of pancakes with blueberries and whipped cream on a white plate .

Wholemeal blueberry and honey pancake stack

  • 10 mins to prep
  • 10 mins to cook
  • Serves 2
This recipe uses:Runny HoneyWhere to buy
a bottle of rowse runny honey


Wholemeal blueberry and honey pancake stack

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  1. 1

    Heat the oven to 100C. Sift the flour, baking powder and salt into a large bowl. Tip any bran in the sieve into the bowl.

  2. 2

    In a jug, lightly beat together the milk and egg, then stir in the melted butter or coconut oil.

  3. 3

    Use a fork or whisk to mix the wet ingredients into the dry until you have a fairly smooth batter.

  4. 4

    Heat a knob of butter or a drizzle of sunflower or coconut oil in a frying pan over a medium heat. Add a ladle of batter to make a pancake about 8cm in diameter (depending on the size of your pan you may be able to cook 2-3 at one time). Cook for 2-3 minutes or until small bubbles appear on top of the pancakes, then scatter some blueberries on top. Flip them over and cook for 1-2 minutes until golden-brown and the pancakes are risen and fluffy.

  5. 5

    Keep the pancakes warm in the oven while you cook the rest. To serve, stack them up, drizzling each with a little honey as you go. Top with some yoghurt, a few fresh berries and another drizzle of honey.

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