American blueberry pancakes

American blueberry pancakes

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(245 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 (276)

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!

Frantic Flapjack's picture
4

These were very good - after using half of the blueberries for the pancake mix, my son made a compote with the rest and we served it with the pancakes and maple syrup - yum!

emmamoss's picture
5

Fantastic, really tasty and even left overs for breakfast tomorrow. Particually good with vanilla ice cream as well as berries and syrup.

elena4's picture
5

Tasted great like bluebery muffins. Gave some to my toddler as a little treat and he loved all the blueberries! Will definately be making again

sallynicholls's picture
5

gorgeous kids loved this, tasty quick and easy

vgleave's picture

i love this recipe! it has become a regular saturday morning breakfast for myself and my boyfriend, i will be trying them out with different fruits, as suggested but other than that i wouldn't change a thing!

chanelu's picture
5

Just made these for a real comfort dinner - delicious, so light and fluffy! The pinch of salt really made a big difference.

liannepotter's picture
3

Having just come back from America where i had pancakes often, i can tell you that while these pancakes are easy to make and quick, they taste nothing like American pancakes but loads like british pancakes- ie. yorkshire pudding mix.

jamesbrewer's picture
5

These are fantastic - so simple an easy to make. They went down a treat with my niece and nephew, who loved helping make them this morning as well. Next time will have with nice crispy smoked streaky bacon YUM YUM!!!!

pinkdazzla87's picture
5

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
5

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

amzling89's picture
5

Lush!
Loved them as a breakfast on a saturday morning, especially with syrup!
x

oliandkazzy's picture
5

sunday morning treat

dancercro's picture
5

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
5

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
5

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

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