Vegetarian buttermilk pancakes with berries
Fluffy vegetarian buttermilk pancakes with berries, spelt flour and honey. A great American-style breakfast that also works brilliantly as a dessert.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 410 kcal per serving
- Protein: 14 g
- Fat: 10 g
- Carbs: 65 g
Ingredients
- 150g spelt flour
- 200ml buttermilk
- 1 organic egg
- 1 tsp baking powder
- 1 pinch of salt
- 1 tbsp butter
- 100g blueberries
- 2 tbsp honey
Method
You’ll need: frying pan · mixing bowl
- Mix the spelt flour with the baking powder and a pinch of salt in a bowl.
- Whisk the buttermilk with the egg in a separate jug.
- Pour the buttermilk mixture into the flour and fold it in briefly with a spoon. The batter can be lumpy.
- Heat a little butter in a frying pan and cook the batter in small portions until golden brown.
- Serve the pancakes stacked on a plate, drizzle with honey and scatter the blueberries over the top.
Good to know
American pancakes can be incredibly fluffy. The secret? Buttermilk and a batter you barely stir.
Swaps
Honey → maple syrup (for a maltier flavour).
Cooking tips
Only flip the pancakes once lots of small open bubbles have formed on the surface.
Storage
Pancakes freeze well and can be warmed through again in the toaster.
Allergens
Contains gluten (spelt), eggs and milk.
Frequently asked questions
Can you freeze buttermilk pancakes?
Pancakes freeze well and can be warmed through again in the toaster.
