Candied Walnut and Blueberry Pancakes

Serves: 2-3
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Beautiful walnut and blueberry fluffy pancakes topped with crystallised walnuts and sugared Creme fraiche. Is there a better start to the morning? No, there really isn’t. These sweet, crunchy, nutty and fruity pancakes needs to be your weekend treat, or everyday treat – you deserve it bab x

Plus, this brekky includes not just one, but two superfoods – walnuts and blueberries. Literally the best superfoods going. GLOW BABY GLOW. So if you ignore the sugar part, you’re getting a load of antioxidants and essential nutrients including omega-3 fatty acids that contribute to overall brain health, reduce cholesterol levels and inflammation. How good does that sound? Don’t forget the high fibre content, we all love a healthy gut. 

What I enjoy about this recipe is that it’s not just about the taste; they’re also super pretty to look at. The golden pancakes and bursts of jewel-like blueberries create a picture-perfect breakfast masterpiece, especially once you’ve piled on those crystallised walnuts. Forget the Mona Lisa, this is true art. 

Chefs Tip 

Walnuts are best kept in the fridge to keep them extra fresh! To avoid any food waste, gather up any leftover walnuts, place in an airtight container and then freeze. They can be stored for up to 12 months.

Or if you’d rather just use up all your spare walnuts, why not give my coffee and walnut cupcakes or walnut pesto dip a go! I honestly went down a walnut rabbit hole and created so many recipes. Expect more. 

For any walnut and blueberry pancakes leftover, simply allow them to cool completely, separate with parchment paper and wrap for freezing. Again, ensure they’re completely covered to avoid freezer burn. Store for up to 1-2 months. Always label your freezer goods so you know how long they’ve been in there. 


metric imperial

For the Candied Walnuts

  • 2oz walnuts
  • 60g walnuts
  • Around 4oz icing sugar
  • 100-150g icing sugar

For the Creme Fraiche

  • 3 tbsp Creme fraiche
  • 3 tbsp Creme fraiche
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 1 tbsp icing sugar

For the Pancakes

  • 4 1/2oz plain flour
  • 130g plain flour
  • Pinch of salt
  • Pinch of salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking powder
  • 1 free range egg
  • 1 free range egg
  • 6fl oz milk
  • 175ml milk
  • 1/2 tbsp vegetable oil
  • 1/2 tbsp vegetable oil
  • 2oz California walnuts, chopped
  • 60g California walnuts, chopped
  • 5 1/2 oz blueberries
  • 150g blueberries


  1. Start by making the candied walnuts. In a small frying pan on a medium-to-high heat, add the walnuts, sprinkle with the icing sugar and cook until golden and crunchy.
  2. Once cooled, roughly chop and keep aside until needed.
  3. For the Creme fraiche - mix everything together, leave in the fridge until needed.
  4. For the pancakes - mix all the wet ingredients together in a jug.
  5. Mix all the dry ingredients including the chopped walnuts in a mixing bowl.
  6. Pour the wet into the dry and mix well.
  7. Get a non-stick pan on a medium heat.
  8. With the pan warm and dry, add a ladle full of mix then quickly sprinkle over some blueberries.
  9. When the mix is bubbling all over, around 45-60 seconds, flip the pancake and cook for the same amount of time.
  10. Stack them up high and splurge on creme fraiche, sprinkle over candied walnuts and fresh blueberries… enjoy!