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)

hayley1984's picture

Adding bananas gave them a nice sweetness.

travelbunny's picture

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

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

djmcnae's picture

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

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

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

fahima291's picture

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

emmaorman's picture

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.

readinc's picture

Made these for fathers day really easy and everyone loved them, going to try bananas next then strawberries

rayniexxxxx's picture

great recipe my whole family loves it will be a regular at my breakfast table, i added some chocolate chips at the end of cooking for mt daughter and she loves it with honey and stawberries aswell.

silvermixx's picture

Lovely easy little pancakes to make, which maybe next time I'd sweeten with some icing sugar over the top before serving. I'll definately be making them again.

danwhite's picture

This is the best recipe ever! I love it and would recommend it to anyone

tingers's picture

Fantastic recipe for weekend Pancakes. We had them plain served with bacon and Syrup. Delicious. I felt like Nigella!

pamela1874's picture

These are excellent - I too made them with gluten-free self raising flour and honestly I wouldn't be able to tell the difference - they were gorgeous! Definitely one for those to try if you're gluten/wheat intolerant - better than the stuff you get in the shops pre-packed :)

sazpots's picture

The taste and texture of these is amazing!!! They're really light and not at all stodgy. Don’t use too much oil though. I used about 3-4 squirts of spray oil which works really well.

ebeernink's picture

Very tasty and very easy to make. I put all of the blueberries in the batter because I find blueberries taste better when they are cooked. The pancakes themselves are not very sweet and I think you do need maple syrup with them. They are also delicious with both maple syrup and crispy streaky bacon (honestly!).

yasmine91's picture

When they say per serving for these pancakes, is that 1 pancake or 2 pancakes?


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