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Stack of pancakes with blueberry yogurt

Fluffy almond pancakes with blueberry ripple yogurt

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.

  • Vegan
  • Vegetarian
low infat5g


  • 300g self raising flour
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 400-450ml almond milk , unsweetened
  • 1 tbsp vegetable oil , for cooking

For the blueberry ripple yogurt

  • 250g blueberries
  • 400g dairy-free yogurt


  • STEP 1

    Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.

  • STEP 2

    Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.

  • STEP 3

    Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.

  • STEP 4

    Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.

Goes well with


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A star rating of 4.8 out of 5.4 ratings

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