Blueberry Gingerbread Pancakes

Prep: 5 mins
Cook: 15 mins
Servings: 6
Blueberry Gingerbread Pancakes

The ultimate way to start the day, these fluffy Blueberry Gingerbread Pancakes are delicious drizzled with Golden Syrup, or why not try our new CSR Coconut Syrup!


Pancake mix:

  • 2 cups White Wings Plain Flour
  • 2 tsp baking powder
  • 1 tbsp ground ginger
  • 3/4 cup CSR Dark Brown Sugar
  • 1 cup buttermilk (or standard milk)
  • 3 eggs
  • 3 tbsp oil (canola or light olive etc)
  • 2 cup fresh or frozen blueberries

To serve:

  • Fruit of your choice
  • CSR Golden Syrup or Coconut Syrup



  1. Place all ingredients except the blueberries into a food processor and mix until smooth. Fold in the blueberries.
  2. Heat a large non-stick frying pan over medium-low heat. Spray with oil or non-stick spray.
  3. Drop 3 tablespoons of batter per pancake into the pan. Spread out with a knife or spatula into the size of a saucer. Cook for approximately 1 1/2 - 2 minutes then carefully turn over to cook the other side until golden.
  4. Keep warm in the oven and serve drizzled with CSR Syrup of your choice and sliced fresh (or tinned) fruit.