American blueberry pancakes

American blueberry pancakes

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(246 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 (277)

xlittlestephx's picture

Best pancakes ever!!!!!! So thick and fluffy, absolutely delicious :-)

FeeBee67's picture

The recipe states "beat in the melted butter". I don't see anywhere in the list of ingredients where melted butter is mentioned or the amount?!

emilypovey91's picture

Did you work out how much to use etc??

no2603's picture

These pancakes were delicious and easy to make! And so good with syrup and extra fresh fruit! I actually made about 25 smaller ones instead of 10, but they were still yummy. A great weekend breakfast treat! Also, can't believe how low cal they are - an added bonus :D

abcdefghijord's picture

I made these without the blueberries, and added strawberries after cooking for a different breakfast and they were lovely!! We got a little more than 10, but who is complaining! Can't wait to make these for guests and to try the pancakes with different accompaniment :)
Very good low fat version of the American pancake!

rizzle363's picture

Delicious but slightly better once I'd added a bit of caster sugar. Made a lot more than 10 for me! Simple and yummy.

cclements68's picture

Just made these for my son..he's in danger of over-dosing on them! Absolutely delicious

jotheveggie's picture

Really lovely recipe. I had made 2 batches and ended up with some batter left over so made some tiny ones and had them the following day as blinis - lovely with cream cheese and smoked salmon!

giorgiasrecipes's picture

What's the best solution for making gluten free, I would love to try them. Gluten free flour + xanthan gum?
Any help would be appreciated.

rhona600's picture

Absolutely loved these, big hit with everyone had to make another batch straightaway for hungry teenagers, will make again!

1003790's picture

Wow these were great! I don't really like English pancakes but wanted to have something for pancake day & these were lovely!

sonya80's picture

Lovely fluffy pancakes, perfect with maple syrup and crisp bacon. Added the blueberries to the pancakes in the pan and used a small amount of spray oil. Will definitely make again. Quick and tasty :)

mamakat's picture

My two sons and hubby hate English (lacey) Pancakes...I KNOW!!! So I sought out an american pancake recipe, as it's pancake day I'm certainly not going to miss out!! This recipe is fab! I'm really impatient and cooked them on an medium/high heat which resulted in burnt outsides and uncooked middles. So I turned on my timer and turned down the heat and they were perfect!! I omitted the blueberries and melted butter as it didn't seem necessary.

My family LOVE these by the way, especially smothered in Golden Syrup :-)

ishouldbeeating's picture

Excellent batter. We did it with and without blueberries and blackberries.

bettyboop141299's picture

I'm going to make this in the morning but wondering if you can use any different fruits? Thanks.

svenska's picture

These worked well, and were nice with plenty of maple syrup. However, you do have to make sure the blueberries are evenly mixed in, or some of the pancakes will end up with only one or two blueberries in them!

michaelacakes's picture

Made these today without the blueberries to go with streaky bacon and maple syrup...absolutely delicious! Light and fluffy :)

dustyrose's picture

yes definitely keep the heat low-medium! made these this morning and they were OUT OF THIS WORLD!!! Simple things please me lol they are great with bananas and/or strawberries on the side instead of syrup/honey! Got some left over so guess whats for brekkie tomorrow! LOVE IT!!!

shazziegee's picture

Just made these with my four year old. I only used half the recipe as only the two of us today. They are delicious and really easy to make, will be making these again.


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