American blueberry pancakes

American blueberry pancakes

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(248 ratings)

Cook: 35 mins


Makes 10 pancakes

Light, fluffy and fruity, these pancakes are a US classic. Serve them stacked high with syrup and extra fruit

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (without syrup)

  • kcal108
  • fat3g
  • saturates1g
  • carbs18g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.41g
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  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • knob butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pack blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

  • sunflower oil or a little butter for cooking
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • golden or maple syrup


  1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

  2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

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Comments, questions and tips

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Comments (279)

poppy402's picture

My son has just been diagnosed with type 1 diabetes and was really missing his puddings. Found this recipe and used teaspoon of sweetener instead of syrup and drizzled some lemon juice over them, lovely.

samt1985's picture

I use this recipe again and again. So easy and it produces very fluffy and light pancakes. I do it with all kinds of different fillings not just blueberries and it works perfectly every time.

Dot Cotton's picture

Gorgeous pancakes really fluffy. Can't rate but definitely 5 stars

jenniemarie_stone's picture

With rating...

jenniemarie_stone's picture

I love this recipe, mine seem to take a while to cook but worth the wait! Yum.

hyperion's picture

This recipe worked great. I used the ingredients listed and followed the instructions given. The pancakes were easy to make and tasty. I didn't realise that the blueberries in the pancake would break and spread out within it. That made the end result more colourful and interesting. I'll definitely use this recipe again.

I didn't have any full-fat milk to hand, so I used semi-skimmed. But that didn't seem to affect the pancakes. I wasn't sure what a 'large tablespoon' is supposed to be, but I found that if you are a bit more generous with the amount of batter per pancake (so using more than 15 ml), you get a better, thicker pancake as a result.

If you want to avoid the pancakes tasting a bit salty, use sunflower oil or unsalted butter in the pan.

wilddelight's picture

Amazing pancakes, the best recipe I have ever used. I swapped white flour for wholemeal and added some oats in too and they still came out light and fluffy

neatandtidy's picture

Made these on Sunday as had been craving American style pancakes for some time - absolutely delicious, so fluffy! We served with cream for extra yum!

Pearlsbounce's picture

A super recipe with no sugar!

grettondiver's picture

Other than change the quality, I stuck to the recipe to the letter. Hugely successful. Husband asked how I'd done it as they were just like bought ones. Not realy sure that was a complement!

alexofevil's picture

Perfect, made twice now exactly to recipe. Will try adding different fruit next time.

caryntay's picture

This is hands down the BEST pancake recipe I've tried! So easy to whip up and the pancakes turned out super light and ultra fluffy! Frozen bluberries worked perfectly! I also added 1 tbsp of sugar just to give it a hint of sweetness. I

michelle_30's picture

Recipe! Blinking iPhone autocorrect!!!

michelle_30's picture

Oh my these were delicious! Light and fluffy! I think I needed to cook just a tad longer as they were slightly doughy inside but that was my error not the receipt. Had for breakfast with blueberry and elderflower yogurt and more fresh blueberries, def worth making

lostinstereo's picture

These were delicious - I added cinnamon to the batter and then topped with banana and maple syrup when serving!

Sandycrab's picture

I have been searching madly for a good recipe for American pancakes after returning from the USA. This is the very best one that I have found, so very easy to make, light and fluffy, I am super delighted and cant wait to bin all the other recipes !!! The only thing I didn't add was the blueberries as I wanted to try this recipe for the pancake only .... its a WINNER !!!
Many thanks ...

May Snow's picture

Just back from the states wanted blueberry pancakes for breakfast
Have to say they were nicer than the ones in USA very easy to make they went down a treat

Mrs_Evans's picture

I used buttermilk to replace the milk. Worked well.

Mrs_Evans's picture

We need the facility to write comments by the recipes we gave saved. They could be public to help other users, private or a choice of either but we need to comment with "needs an extra ten minutes in the oven" or alternative ingredients gift example. Just a text box please.

citizen smith's picture

exceptional pancakes with this simple recipe .. halved all the ingredients for myself and added 3rd tsp salt to the dry bowl .. made 6 easily with bit left over! I couldn't be more pleased with the final result ... really light / fluffy ... very pleased to find this .. thx


Questions (8)

Mr.JC's picture

Quite simply, this is the only pancake recipe I use except for on Shrove Tuesday. I make them often for various friends. Be sure to use as fresh Baking Powder as possible, the last batch I made, a few hours, I used a brand new pack of Baking Powder and the results were even better. The batter was thick to the point of not pouring but the pancakes were incredibly light textured and held a very impressive thickness.

shilpatij's picture

How much melted butter should be added to the mixture?

Tooloowoo's picture

At what stage are these freezeable? As batter or when completed?
What's the best way to defrost them/heat them up?

goodfoodteam's picture

Hi there. Make the pancakes, cool then freeze, defrost at room temperature, then warm through in a medium oven for a few minutes or a few seconds each in the microwave, thanks.

kayshathomas's picture

I've made these before and they are amazing!! How far in advance can I make the batter if kept in the fridge?

goodfoodteam's picture

Hi there, as the batter contains a raising agent that will react very quickly the batter needs to be made fresh, thanks.

lookingfordaniellex's picture

Does anybody know what the serving size is for this? Is it 108kcal per portion?

goodfoodteam's picture

Hi there, thanks for getting in touch. The nutritional values above are per pancake, without syrup. 

Thanks, BBC Good Food team

Tips (2)

ishouldbeeating's picture

Instead of blueberries, try passionfruit with maple syrup poured over the top after cooking while still hot.

Bob Dale's picture

My favorite american pancakes are with banana slices and some almond crumbs. Just put a couple of slices and almonds in the batter after pouring it in the pan. Tastes incredible.