Whole Wheat Buttermilk Pancakes with Berries

Whole Wheat Buttermilk Pancakes with Berries
So, I was visiting friends and family in Toronto last week and of course I immediately adopted my ridiculous mumbled Canadian accent which usually only comes out when talking with my mamma. As well as the accent, my breakfast needs also changed and I sought satisfaction in sweet and savoury concoctions, bacon, home fries, maple syrup and of course – pancakes.
Naturally I opted for buttermilk, threw some berries into the mix and proceeded to eat a dozen pancakes for breakfast – wonderful.
Sharing is optional.
  • 240g whole wheat flour
  • 2 large eggs
  • 35g caster sugar
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 700ml buttermilk
  • 60g unsalted butter, melted
  • Juice of half a lemon
  • Handful of blackberries and raspberries, finely chopped
  • Pinch of salt


In a large bowl whisk together the flour, sugar, baking powder, bicarbonate of soda and salt. Add the eggs one at a time, mixing each well. Add the buttermilk, lemon juice and butter and whisk roughly. Fold in your finely chopped berries.

On a medium heat melt a little butter in a non-stick frying pan. Once thoroughly hot, pour about half of tea cup’s worth of batter into the centre of the pan. Cook for about 2 minutes (or until the edges become slightly dry looking), then flip the pancake over using a spatula and cook for a further 1 minute. Repeat until you’ve used all the batter. Try not to eat the pancakes as you go.

Serve drizzled with honey or whatever you prefer.

Makes around 12 pancakes.
Keep these badboys warm and cosy by stacking them on a lined baking sheet and placing them in a 90°c oven until you’re done and ready to stick a fork in.

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