American blueberry pancakes

American blueberry pancakes

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(247 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 (278)

jessica_mann's picture

Really great! Not difficult either, I used a small frying pan to make slightly bigger pancakes for ease, but next time think I'll try some cooking rings to help keep a good shape to them and make smaller size ones.

jojare's picture

my pancakes were quite flat
I didn't have any baking powder, could that be why?
Also my batter was reeaally runny and not thick at all

ainebcd's picture

Lovely! I made them this morning for myself & my 2 sisters using buttermilk instead of milk & raspberries instead of blueberries, a new favourite!

sreeves's picture

I made these this morning for breakfast, but realised we didn't have any eggs...! So I substituted the egg for some melted butter and it worked fine. Lovely thick consistency and so so filling, I'm going to try them with chocolate chips next weekend, can't wait! Thank you.

philipparowley's picture

Fabulous recipe! My initially sceptical husband wolfed them down and then suggested we work through all the possible fruit combinations - a new favourite!

yummyfood1234's picture

This was a really yummy recipe, instead of blueberries I used dried cranberries which are just as nice. It make a nice breakfast treat, though I had it for brunch. A really great recipe, quick and easy- go on try it!

thynk2much's picture

Made these with buttermilk and frozen blueberries and they were PERFECT (speaking as an American!)

huxley-radish's picture

Best pancake recipe I have used as of yet.

poopgirl's picture

Just made these for my boyfriends birthday, he loved them and they were so easy to do! I used mixed berries and topped the pancake with the berries, delicious!

hannahram's picture

AHHHH me loves, I make these WAY too often!! Serve them will gallons of honey or maple syrup and fresh berries - Yum!

hannahram's picture

AHHHH me loves, I make these WAY too often!! Serve them will gallons of honey or maple syrup and fresh berries - Yum!

danique_f's picture

Wasn't very keen on these pancakes overall, I have definately tasted better receipes before. Would not make these again, unless I changed receipe a bit by adding sugar as well.

250501's picture

These are lovely,we added a dollop of ice-cream,strawberries,raspberries and more blueberries!!!yum

greenlung's picture

My daughter now makes these by herself or with pals. We also have begun to prepare the batter ( or she does) and leave it in the fridge and she will make them the next morning before school - some for breakfast and some to school for lunch. Great incentive to get up early. Thank you.

whiplash's picture

Forgot to rate recipe!!!!!

sarawoodhams's picture

Delicious! and the batter keeps so you can make a quick breakfast - yum!

Achanny's picture

Does anyone know if I can make this batter in advance like the evening before ?

whiplash's picture

What a recipe, my son and I loved them. I used soya milk instead of normal and added a mashed banana just before cooking. Yummy.

snapper57's picture

Chef Santiago said:

"use 2 large eggs instead of 1 also dont use self rising flour and use a 1/2Tablespoon of baking soda, (bicarbonate of soda) and use buttermilk and you will get a much lighter fluffier pancake"

Tried the above and they were lovely . . . !

- I used semi-skimmed milk as I could not get buttermilk locally and plain flour; worked fine.
- Poach eggs - one per person (drippy yoke),
- Get some Procciutto, stick it in the oven (med heat), bake for 5mins or so 'till crisp but dont overdo it,
- Place egg on top of the pancakes followed by procciutto, then dribble the maple syrup over the lot!

Absolutely delicious, yummy !!

ilovemymini69's picture

cant wait to try them but how does the nutritional information compare to the quantities? Is per serving per pancake?


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