blood pancakes

Buttermilk Blood Pancakes (sweet)

First in a series of blood pancakes recipes. Next up will be Veriletut, savoury Finnish pancakes, with beer, buckwheat and blood as the main ingredients, followed by a chocolaty, gluten-free, protein-packed version with cocoa (with blood, of course).

This is a version of the classic buttermilk pancake including pig’s blood. They are extremely easy to put together and delicious. As I was in a hurry, mine came out a bit denser than usual, but don’t fret, you can get them pretty fluffy. Ideal for a Sunday morning breakfast or a nice afternoon snack.

Blood pancakes


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp granulated sugar (Or 1 tbsp + pouch vanilla sugar
  • 1 2/3 cups buttermilk
  • 2/3 cup blood
  • 1 tsp vanilla extract (optional if using vanilla sugar)
  • 1 tsp white Vinegar
  • A little butter for the pan


  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  2. Sift and stir the blood.
  3. In a separate medium bowl, whisk together the buttermilk, blood, vanilla and vinegar. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
  4. Place a nonstick pan over medium-low heat. Melt a little butter in the hot pan and drop dollops of the batter. Once bubbles form, flip the pancakes and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout.
  5. Serve immediately, topped with berries, jam or a little sifted cocoa.

Notes and Tips:

Do not overmix your batter, it will deflate a lot of the air bubbles, preventing your pancake from getting a beautiful rise.

Let your batter rest a little while before cooking.


Sources :


2 thoughts on “Buttermilk Blood Pancakes (sweet)

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