These fluffy pancakes are perfect for a leisurely breakfast or tasty afternoon treat. The sweet strawberries and tangy blueberries means the family will want these on more than just Pancake Day.

  • Makes: 14
  • Prep time: 10 mins
  • Cook time: 10 mins
  • Makes: 14
  • Prep time: 10 mins
  • Cook time: 10 mins
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Strawberry, Blueberry & Cinnamon Mini Pancakes
  1. In a bowl, mix the flour, baking powder, icing sugar and ground cinnamon. Crack the eggs into the flour and whist together until a smooth paste is formed. Gradually add the milk until you have a thick batter, add the strawberries and blueberries.
  2. Heat a non-stick frying pan over a medium heat. Add 10g butter and a small splash of sunflower oil. Once sizzling, use a tablespoon to drop the batter into the pan, in one fluid motion. Wait 30 seconds, and then once small bubbles appear, flip the pancakes for a further 30 seconds. Remove from the pan and keep warm whilst cooking the rest. Half way through, add the remaining butter and more oil if necessary.
  3. Pile onto a large plate, and drizzle with some maple syrup.


  • 150g self-raising flour
  • ½ baking powder
  • 2 tbsp icing sugar
  • 2 large eggs
  • 100ml milk
  • 50g BerryWorld Strawberries, chopped
  • 50g BerryWorld Blueberries
  • 30g butter
  • Sunflower oil
  • Maple syrup to serve