Menu
American blueberry pancakes

American blueberry pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(232 ratings)

Cook: 35 mins

Easy

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)

  • kcalories108
  • fat3g
  • saturates1g
  • carbs18g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Egg

    egg

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

  • 300ml milk

    Milk

    mill-k

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

  • knob butter

    Butter

    butt-err

    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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (267)

danique_f's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

greenlung's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate recipe!!!!!

sarawoodhams's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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 . . . !

Variation:
- 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?

hayley1984's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Adding bananas gave them a nice sweetness.

travelbunny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are OK but I feel they need some sweetness in the actual pancakes too. Not the best pancake recipe I've tried.

caron13's picture

I made this recipe this morning using Dove's wheat free flour, added 30g of golden caster sugar as well. Fantastic. A wheat free delight!!

gowri_j's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The unanimous verdict was "very nice" and "pretty". Such a simple recipe to make, delicious with maple syrup!

djmcnae's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Must admit to being a bit sceptical while making them as they looked thicker and stodgier than my usual pancakes but I have to say they were delicious and not stodgy at all!!

jamarallen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I Enjoyed Cooking This Recipe, However I Did Find That The Pancakes Never Rose As Much As It Looks Like It Would So I Added A Extra Half Teaspoon Of Baking Powder And It Worked .... But Thumbs Up To This Recipe.

maryb22's picture

I used Doves Farm Wheat+Gluten Free SR Flour and pancakes were delicious!

cormwall's picture

could anyone tell me please if these pancakes could be frozen

fahima291's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these pancakes are sooo delicious, made them three times in the past two days
i used honey instead of golden syrup

fahima291's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these pancakes are sooo delicious, made them three times in the past two days
i used honey instead of golden syrup

emmaorman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe, makes excellent small chunky but light and fluffy pancakes as opposed to the usual thin ones. Taste good without blueberries and you can put other fruit/berries on top when cooked.

Pages

Questions (8)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.