Fluffy blueberry and pecan pancakes

Number of Servings


Preparation Time


Cooking Time


The Recipe

Fluffy blueberry and pecan pancakes, perfect for a Shrove Tuesday morning.

How did you find this recipe? Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here.


  • 125g blueberries
  • 100g chopped pecans
  • 225g self-raising flour
  • 225ml full fat milk
  • 3 medium eggs
  • 1 ½ tsp baking powder


  1. Add the baking powder and self-raising flour to a bowl.
  2. In a separate bowl whisk together the eggs and full fat milk.
  3. Melt the butter and add to the flour mixture. pour in the eggs and milk and whisk until smooth.
  4. Add a teaspoon of olive oil to a non-stick prying pan on a medium heat and pour in a ladle of the pancake batter. Whilst the pancake is cooking drop a few blueberries, pecans and a sprinkle of demerara sugar.
  5. When the underside is golden brown flip the pancake and cook for 2-3 minutes or until the sugar has melted.
  6. Finish with the remaining blueberries and maple syrup.

Related Product

Cowdray Eggs Half Dozen


Cowdray eggs are produced by chickens reared for us on the estate near Bepton. Delivered fresh daily they are used in all of our baked produce and café dishes.

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