American blueberry pancakes

American blueberry pancakes

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(241 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

    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
  • sunflower oil or a little butter for cooking

    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 (272)

xcloxcx's picture

Brilliant recipe, all I would add is that they're better with a little pinch of salt in. I make these in a big batch and freeze them invetween greaseproof paper then transfer them in to sandwich bags so quick breakfasts for me and my toddler, just pop a couple in the microwave and they're as good as when freshly made.

SharMW's picture

Amazing! My husband and kids loved these. Best pancakes we ever had!

MummyAbey's picture

Lovely lazy weekend breakfast, kids loved them too. I added a touch of cinnamon and used maple syrup not honey.

Berryl502578's picture

Great recipe, I used almond milk instead which worked perfectly well and served with fresh strawberries, banana and maple syrup

kirkyrigs's picture

We had blueberry pancakes at Bills for breakfast the other morning so I came home and looked up the recipe here - ta dah! No blueberries but plenty of freshly picked raspberries and they were delicious. The only recipe my son has asked me for before he leaves for university!

psamiad1's picture

Love these as a weekend breakfast treat! Everyone should have these now and again.

jeanettehough's picture

Hi it doesn't say how much melted butter to add to the mixture

KochinVeronica's picture

So delicious!

melworldwide's picture

Really nice recipe. We had this with mixed berries, yogurt and honey and it was absolutely delicious.

PannaMaple's picture

Great recipe. I made pancakes without blueberries (just because I didn't have them) and I served them with maple syrup and a lot of fruits: strawberries, bananas, nectarines and kiwis. The rest of pancakes, which remains after meal, we've eaten with icing sugar or with cottage cheese and currant jam, I like all of the ways of servings, but the best was pancake with maple syrup, strawberries and kiwis all together.

Mrs H's picture

One of my favourite American pancake recipes. I sometimes use chocolate chips instead of blueberries (not very healthy I know)!

michala2160's picture

Best Pancake Recipe Ever

disco's picture

Good recipe, pancakes kept their shape well. For two of us I halved the recipe and made seven 10cm pancakes.

kapatu's picture

Simply gorgeous!!!

eleveneighteen15's picture

Easy and AMAZING!

jeanieh's picture

Being that I'm Canadian, we like our pancakes to be proper pancakes...thick, fluffy, and served with maple syrup. This recipe reminds me of the pancakes my Mom would make me growing up. My favourite pancake is with blueberries in them so whenever I get a craving for pancakes, this is the recipe I turn to (as it's just like my Mom's). My friend's kids love it when I make these. They are delicious!

rosievimes's picture

Made these for dinner on pancake day and they were ace. Really simple to make, incredibly tasty, and the perfect texture. I added a little cinnammon to the batter and let it chill in the fridge for a good 30mins before frying. The mixture made 12 pancakes in the end; we served them with extra blueberries and maple syrup (as suggested), and a small dollop of vanilla ice cream. Will certainly be making these again very soon, perhaps for for a chilled weekend breakfast/brunch.

Laurelle's picture

Gorgeous!! Came out perfect!

barrybubbles's picture

I made 9 pancakes and there was a bit of mix left over for maybe a couple more but we'd had enough between two of us! Nice and light and fluffy. Lovely with maple syrup and creme fraiche.


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