One-cup pancakes

With fresh blueberries & yoghurt

One-cup pancakes

Serves Makes 8, Serves 4
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 242 12%
  • Fat 10.4g 15%
  • Saturates 2.6g 13%
  • Sugars 9.1g 10%
  • Salt 0.6g 10%
  • Protein 7.8g 16%
  • Carbs 31.4g 12%
  • Fibre 1.7g -
Of an adult's reference intake
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Tap For Method


  • 1 large free-range egg
  • 1 cup of self-raising flour
  • 1 cup of milk
  • sea salt
  • optional:
  • 200 g blueberries
  • olive oil
  • 4 tablespoons natural yoghurt
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Tap For Ingredients


  1. To make the batter, crack the egg into a large mixing bowl.
  2. Add the flour, milk and a tiny pinch of sea salt.
  3. Whisk everything together until you have a lovely, smooth batter.
  4. Fold through the blueberries, if using.
  5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
  6. Carefully tilt the pan to spread the oil out evenly.
  7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
  8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
  9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
  10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
  11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.


These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!


What flour is best for pancakes?

Use self-raising flour to get fluffy American-style pancakes. If you prefer French crepe-style pancakes, opt for plain flour.

Are pancakes healthy?

Pancakes can form part of a healthy and balanced diet! Fry them in a little olive oil rather than butter, swap out some of the white flour for wholemeal flour in the batter, and top them with nutritious ingredients like fruit, veg, yoghurt, nuts and seeds. These are all great ways to make pancakes a nutritious meal option.

Can pancakes be frozen?

Pancakes are best eaten fresh, but can be frozen. Put a piece of greaseproof paper between each one to stop them sticking and defrost them thoroughly before eating.
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project