blueberry pancake recipe

Flipping amazing purple pancakes!

It’s pancake day!

Enjoy this delicious recipe to make light and fruity blueberry pancakes, flying MS-UK’s iconic purple to celebrate all the amazing MSers. Kick back with a cup of tea (or coffee) and a few mouth-watering purple pancakes, you’ve earned it.


  • 200g self-raising flour
  • 1tsp baking powder
  • 1 egg
  • 300ml milk
  • Knob of butter
  • 150g pack of blueberry
  • sunflower oil
  • golden or maple syrup

Mix the self-raising flour, baking powder, and a pinch of salt in a large bowl.

In a separate bowl, whisk an egg with 300ml of milk. After, make a well in the centre of the dry ingredients and whisk in the milk to make a smooth batter.

Beat in a knob of melted butter, and gently stir in half of the pack of blueberries.

Heat a teaspoon of sunflower oil (or butter) in a large non-stick frying pan. Once hot, drop a large tablespoonful of the batter per pancake into the pan, you can make three or four pancakes at a time.

Cook for about three minutes over medium heat on both sides until golden.

Serve with golden or maple syrup and the rest of the blueberries.

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