Muesli Pancakes with Summer Berry Compote

It's no secret that these delightful Muesli Pancakes with summer compote are irresistibly tasty but did you know they are healthy too?

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 25 minutes
Serves 6

Nutritional Info (per portion)

Energy 207 kcal
Protein 8g
Fat 5g
of which saturates 1g
Carbohydrate 35g
of which sugars 35g
Fibre 2g
Salt 0g
  • Muesli Pancakes with Summer Berry Compote


  • 125g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 75g sugar free muesli
  • 25g caster sugar
  • 2 large eggs separated
  • 284ml carton buttermilk
  • Sunflower oil
  • 300g frozen summer berries
  • Zest and juice of 1 orange

Toppings 1

How to make it

  1. Sift the flour, baking powder and salt into a large bowl
  2. Stir in the muesli and sugar
  3. Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter, it should have the consistency of thick cream
  4. Whisk the egg whites until stiff but not dry and fold into the batter
  5. Heat a griddle pan or large heavy based non stick frying pan over a moderate heat
  6. Add a tiny drop of oil to the hot pan
  7. When the pan is really hot, drop dessertspoons of the batter into the pan
  8. Cook for about 2 to 3 minutes, until bubbles start to break on the surface and they are firm enough to flip
  9. Flip and cook for 1 to 2 minutes or more, until they feel springy when prodded
  10. Transfer to a warm oven while you cook the rest
  11. To make the compote, place the summer berries in a small saucepan, add the orange juice and zest and gently heat
  12. Variation, Banana and blueberry pancakes
  13. Use 125g white flour, 125g wholemeal flour instead of the white flour and muesli mix
  14. Thinly slice 1 large banana and fold into the batter with the egg whites and cook as above
  15. Serve with 300g blueberries