American blueberry pancakes

American blueberry pancakes

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(206 ratings)

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving (without syrup)

kcalories
108
protein
4g
carbs
18g
fat
3g
saturates
1g
fibre
1g
sugar
0g
salt
0.41g

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter
  • 150g pack blueberries
  • sunflower oil or a little butter for cooking
  • golden or maple syrup

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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.

Recipe from Good Food magazine, March 2004

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Comments

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pinkdazzla87's picture
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really nice....i tried these as im bored with toast lol...i loved them and so did my 4 yr old...will amke again!...but as only 2 of us ill half the ingerdients as i got 5 very large pancakes out of the followed ingerdients lol

azuoro's picture

CAN YOU USE FROZEN BLUEBERRIES, STRAIGHT FROM FREEZER OR DO THEY HAVE TO BE DE-FROSTED?

misslulu's picture
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Didn't change a thing had them for Christmas morning breakfast and again this morning.

amzling89's picture
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Lush!
Loved them as a breakfast on a saturday morning, especially with syrup!
x

oliandkazzy's picture
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sunday morning treat

dancercro's picture
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This recipe was my introduction to American style pancakes and it was a great one!! I made plane ones with bacon on the side as a “main breakfast” and then the blueberry ones as a “dessert”, yum yum

vrog's picture
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A really great breakfast eaten in the garden with friends who had stayed the weekend. Used blackcurrants(from the garden) barely cooked with a little sugar. The maple syrup took the rest of the tartness from the blackcurrants. Also used gluten free flour which worked fine.
Only complaint was from the 5 year old who said the pancakes weren't round enough!

leilz100's picture
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those pancakes were astounding! Another truimph from Good Food, I would make it again without prompt.

santiagoj94's picture
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Nevermind what i said before. you should use 2 large eggs instead of 1 also dont use self rising flour and use a 1/2Tablespoon of baking soda,and use buttermilk and you will get a much lighter fluffier pancake,I would know im an American =]

santiagoj94's picture
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a great recipe,but to render fully golden pancakes add the blueberries when you pour the batter on the griddle rather than mix them in so you dont rupture the berries and have them spill there juices causing a bluish-gray pancake.

vrog's picture
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Very popular with my grandchildren - used blackcurrants as I had some in the freezer. Cooked them slightly first with just a little sugar.

kiwicaro's picture
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This recipe has become the children's choice for their birthday breakfasts. A huge favourite and now in my binder. We've been putting bananas in ours with yoghurt and fruit on the top.

rchierapaul's picture
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We made these for breakfast this morning and they were amazing!! So easy and tasted delicious!! Next time I may try the recipe with different fruit like strawberries, or rasberries.

schubun33's picture
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After reading all the reviews for the pancakes I was still a little concerned that they may be a little stodgy - how wrong I was! They were incredibly light and so easy to make, I'll certainly be making these again. I used frozen blueberries as I didn't have any fresh ones, but it made absolutely no difference. Highly recommended!

margaret170's picture

I was delighted to find a well recommended recipe for the pancakes as I shall be having American visitors in April so I'm going to practice making them today. Guess what I shall be having for my dinner!! I will be rating them soon.

thelastkodama's picture
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One of the better pancake recipes. Yummy!

kappelmc's picture
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The batter had that perfect consistency (not too liquid not to thick) that can be hard to find in pancake recipes. Excellent with raspberries too.

jojomid's picture
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I always make these pancakes but I also substitute in buttermilk in place of the regular milk. When making for my 2 year old I also add 2 tbsp. of steamed and then pureed sweet potato. Sounds strange but it works. Gives a hint of sweetness but also gives the goodness of the vegetable, even the adults like it. I agree that a low-medium heat is best so not to leave the centres uncooked and soggy. Once the bubbles start appearing when cooking, you can lift the pancake up with the spatula to see if it is brown enough for your liking. When buying the blueberries make sure they aren't the oversized ones as they aren't as tasty as smaller pea sized ones and can be messy for young kids. I also serve them with a few strips of bacon and of course a drizzle of Canadian maple syrup.

littlelouise's picture
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Yum! makes a really nice breakfast - next time will try without the blueberrys.

suehildersley's picture
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I made these for mygrown up son on pancake day, halved the recipe as only him eating them. They were a big hit. I think I'll be asked for them again and again.

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