Purple pancakes

Purple pancakes



  • 2 cups plain flour (gluten-free, see notes below)
  • 3 teaspoons baking powder
  • 2 tablespoons caster sugar
  • 2 eggs, lightly beaten
  • 750mL buttermilk
  • 75g unsalted butter, melted
  • 1 cup blueberries, pureed
  • Extra unsalted butter for greasing pan
  • Extra berries, yoghurt and honey, to serve


Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine.

Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 120 degreesC) while cooking the rest of the pancakes.

Serve with extra berries (if your kids will eat them), yoghurt and drizzled with honey


  • This idea comes from Jessica Seinfeld – she makes pink pancakes with beetroot puree – but I just couldn’t do it!
  • Feel free to experiment with your own fruit and veg purees: the kids will be so excited to have pancakes for dinner!
  • Serve the pancakes up as you cook them, or if you all want to eat together, start cooking at least 30 minutes before you want to start serving.
  • The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance and reheat in microwave when needed.
  • I used gluten-free flour and baking powder to make these pancakes gluten-free.
  • I didn’t have buttermilk in the fridge, so just squeezed half a lemon into some milk.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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