Recipe for Eggless Triple Blueberry Pancakes
These eggless tripe blueberry pancakes are a great way to start your day! Easy to make, light and fluffy, they’ll soon be your favourite breakfast!
Servings
6servings
Cook Time
60minutes
Servings
6servings
Cook Time
60minutes
Ingredients
Instructions
  1. Mix all the dry ingredients in a bowl with a whisk.
  2. Make a well in the center. Add yogurt, milk, melted butter. Stir to combine, do not overmix. A few lumps are ok. Cover and keep aside for 1 hour.
  3. Mix in the frozen blueberries gently and proceed.
  4. To make pancakes, grease a non stick skillet/tava with melted butter.
  5. Pour small ladlefuls of batter – making 3-4 at a time, depending on size of skillet/tava, leaving space between each of them.
  6. Cook on medium heat, until bubbles start appearing along the edges.
  7. Flip them over and cook another 30-45 seconds. Remove on to a plate.
  8. In a small microwave proof bowl, place the jam and microwave for 20-30 seconds until runny.
  9. Pour the jam over the pancakes and serve immediately.
Recipe Notes

I used Bonne Maman brand wild blueberry preserve. I have used this Non-Stick Skillet.

This recipe is developed for Mother Dairy #summerofhappiness. Do check Chef Vikas Khanna’s recipe using Mother Dairy Blueberry Yogurt.

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