American blueberry pancakes

American blueberry pancakes

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(248 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 (279)

kapatu's picture

Simply gorgeous!!!

eleveneighteen15's picture

Easy and AMAZING!

jeanieh's picture

Being that I'm Canadian, we like our pancakes to be proper pancakes...thick, fluffy, and served with maple syrup. This recipe reminds me of the pancakes my Mom would make me growing up. My favourite pancake is with blueberries in them so whenever I get a craving for pancakes, this is the recipe I turn to (as it's just like my Mom's). My friend's kids love it when I make these. They are delicious!

rosievimes's picture

Made these for dinner on pancake day and they were ace. Really simple to make, incredibly tasty, and the perfect texture. I added a little cinnammon to the batter and let it chill in the fridge for a good 30mins before frying. The mixture made 12 pancakes in the end; we served them with extra blueberries and maple syrup (as suggested), and a small dollop of vanilla ice cream. Will certainly be making these again very soon, perhaps for for a chilled weekend breakfast/brunch.

Laurelle's picture

Gorgeous!! Came out perfect!

barrybubbles's picture

I made 9 pancakes and there was a bit of mix left over for maybe a couple more but we'd had enough between two of us! Nice and light and fluffy. Lovely with maple syrup and creme fraiche.

nursenicola's picture

Fantastic recipie, I've now started dreaming about blueberry pancakes! Perfect for weekend brunch. Will make again and again!

Sarja83's picture

So easy and perfectly fluffy. Made with banana, cinnamon and creme fraiche

chefbf's picture

These are the first American pancake recipe that I have tried and they worked out perfectly. Followed the recipe exactly, except for adding more blueberries to the mix as others had suggested, and ended up with 10 thick pancakes (maybe a little too many for two but not going to complain!). Will defiantly make again.

lindylou59's picture

These are delicious every time, we vary the fruit.. Tonight's were frozen cherries, a lovely quick tasty dessert.

marinaveiga87's picture

Wouldn't change a single thing!

Cookada Leanne's picture

Just made these for sunday treat breakfast with bananas in then drizzled with golden syrup. Amazing! So fluffy and thick with a lovely golden colour from the butter in the pan. I made four 10cm pancakes which was more than enough for breakfast with more mix leftover. Will make these again :)

Donna H's picture

Lovely recipe. This fed our family of four for a brunch. I served the pancakes with streaky bacon which gave it a good mix of sweet and savoury!

Kitafee's picture

My only complaint would be that this is listed as being "easy to half or double" It's impossible to use half of an egg in my book!

markiedee's picture

To half an egg you beat it with a fork & add half!!!! Derr!

jennacaw's picture

Made these with oat milk for my son who is allergic to dairy, turned out well.

funkyrachel44's picture

Absolutely delicious and so easy to make!

elenabyerley's picture

Delicious recipe! I personally would add in lots more blueberries, and the recipe makes way more than 10 about 10cm diameter ones! Brilliant for breakfast and I will definitely make them again.

baileyb21's picture

I love these!! & so do my kids!! I must admit I used to make pancake with soda bread flour and estimate the consistency which worked ok for full pan sized giant ones but since tryin these I haven't looked back!! I substitute with buttermilk too and soak raisins in warm water & brown sugar with a good spoon of cinnamon and sprinkle it onto the mixture just after puttin them on the pan. Yummy!!!


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