American blueberry pancakes

American blueberry pancakes

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(241 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

    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

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 (272)

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
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
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
4

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
5

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

rayniexxxxx's picture
4

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
5

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
5

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

pamela1874's picture
5

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
5

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
4

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?

wellikin's picture

Theses pancakes work fantastically with orgran self raising flour for a gluten free version. :0)

sarah_83's picture
5

Amazing, I wish I could have these for breakfast every day!

cherrypie31's picture

Absolutely lovely. Have made a few times for family/friends and always gone down well. Blueberries are a must. We also add in banana, bacon etc.

nance1's picture
5

They were lovely we had a little sugar and fresh lemon

azlinms's picture
5

Made it on Pancake Day for 3 people and they turned out beautifully! My brother was a little iffy over the blueberries for a second or two but he got over it and wolfed these down. I had enough batter left over for another session of pancakes the next day so it's also great for a quick breakfast before work. Nice, thanks!

nixkitz's picture
5

One word: Phenomenal! Have attempted and failed to make decent pancakes for years but this recipe was unbelievably good. Didn't bother with the blueberries of knob of butter. Can't wait to make again!

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