Cook up a storm with our fun veggie twist on the classic brekkie stack. Our pumpkin and blueberry pie pancakes make a fluffy breakfast treat or dessert that the whole family will love.
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We all know blueberry pancakes. You might have tried pumpkin pancakes. The pumpkin blueberry flavour combination is not yet a classic – but it should be. Here, the sweetness of pumpkin and the fresh juiciness of blueberries are pulled together with warming cinnamon and nutmeg. We’ve added a delicious blueberry compote to finish this dish, decadent like dessert yet perfectly acceptable to eat for breakfast.
Whisk the milk and egg in a large jug, then stir the flour, sugar and bicarb soda in a large bowl. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Stir until smooth and just combined. The reason we mix the wet and dry ingredients separately then combine them is to ensure an even distribution of ingredients with as little stirring as possible, to avoid them getting tough. Fold in the pumpkin, blueberries and spices. Set aside to rest for 30 minutes – this allows the flour to absorb the liquid, making for lighter and fluffier pancakes.
While the batter is resting, make the compote: combine blueberries, maple syrup, vanilla and cinnamon in a medium sauce pan over medium-high heat. Allow to come to a simmer and cook, stirring gently so as not to squash the blueberries, until it thickens slightly. It will thicken further as it cools, while you get on with cooking your pancakes.
To cook the pancakes, heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Use a 1/4-cup (60ml) measure to pour the batter into the pan. This will ensure your pancakes are a uniform size and cook evenly.
Cook for 1-2 mins or until you see bubbles start to rise to the surface. Flip the pancakes and cook for another minute or so, until your pancakes are golden and set. Repeat with the remaining butter and batter – you should end up with 16 pancakes. Serve with the blueberry compote and yoghurt or cream. Or ice-cream, if you’re feeling decadent.
This recipe is highly adaptable. Feel free to use frozen blueberries if fresh ones aren’t in season. Got some leftover roasted pumpkin in the fridge? Mash it up and use it in place of the grated pumpkin. It’ll impart a more cake-like texture to the pancakes and roasting really brings out pumpkin’s sweetness. About a cup should do the trick.
Here, we’ve gone full weekend-brunch with the accompanying blueberry compote, but these pancakes are also a perfect match for maple syrup or cinnamon-sugar-spiked butter.
The world of pancakes is a vast and delicious one. From basic pancakes to this show-stopping white chocolate and coconut custard crepe cake, there’s a pancake for every occasion. These easy banana and oat blender pancakes are packed with goodness, or try Stephanie Alexander’s savoury herbed buttermilk pancakes. If you love the idea of pancakes but not that of standing at the stove flipping when you’d rather be sipping coffee and reading the paper, try choc, berry and banana sheet pancakes, poured into a baking tray and cooked in the oven before being sliced and served. For kids (and grown-ups too!) these three-levels-of-chocolate pancakes make a spectacular birthday breakfast, with choc chips and chocolate sauce.
Energy: 2482kJ/594 Cals (29%)
Protein: 15g (30%)
Fat: 10g (14%)
Sat fat: 6g (25%)
Carb: 106g (34%)
Sugar: 51g (57%)
Fibre: 7g (23%)
Sodium: 694mg (35%)