American blueberry pancakes

American blueberry pancakes

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(249 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)

  • kcal108
  • fat3g
  • saturates1g
  • carbs18g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.41g
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Ingredients

  • 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
    Eggs

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pack blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    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

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.

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Comments, questions and tips

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irina5
7th Mar, 2012
5.05
nice treat for breakfast)
plaskett89
24th Feb, 2012
5.05
Yummy!! I added syrup instead of blueberries :)
fairjopug
23rd Feb, 2012
5.05
Huge hit!
kiwichatterbox
23rd Feb, 2012
5.05
Perfect in every way. And by far the best pancake recipe I've got. They don't stick and are nice and fluffy. Hard not to make every weekend!
golnessa88
22nd Feb, 2012
5.05
Great recipe. No alterations required.
secrisp
21st Feb, 2012
5.05
Totally delicious. Highly recommended!
natashakenworthy
11th Feb, 2012
These pancakes looks delicious. My latest post is a wonderful version of Crepes, which use a special soaking method to reduce Phytic acid present in all whole grains (this method makes whole grains much more digestible) Check it out: http://www.thenourishingroad.co.uk/2012/02/weekend-treats-crepes.html Natasha
natashakenworthy
31st Jan, 2012
I love finding alternatives to boxed breakfast cereal. I've just written a post all about the horrific process our cereals go through!! Crazy. http://www.thenourishingroad.co.uk/2012/01/cereal-killers-part-2-closer-look.html Have a read!
philj24
24th Jan, 2012
5.05
I really enjoyed the pancakes and will try an alternative fruit next time. Really easy to make.
karend1
21st Jan, 2012
5.05
I subsitute the milk and butter for soy products and tastes so yummy. Low fat and very filling!

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