American blueberry pancakes

American blueberry pancakes

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(206 ratings)

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving (without syrup)

kcalories
108
protein
4g
carbs
18g
fat
3g
saturates
1g
fibre
1g
sugar
0g
salt
0.41g

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter
  • 150g pack blueberries
  • sunflower oil or a little butter for cooking
  • golden or maple syrup

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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.

Recipe from Good Food magazine, March 2004

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Comments

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philj24's picture
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I really enjoyed the pancakes and will try an alternative fruit next time. Really easy to make.

karend1's picture
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I subsitute the milk and butter for soy products and tastes so yummy. Low fat and very filling!

callie80's picture

First attempt at these this morning & they were lovely, just need to work on getting them abit thinner. Kids loved them & I substituted the blueberries for chocolate chips for them & served with sliced banana

glennsharpe's picture
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I made them without the blueberries

Simple, easy, perfect

sarah_harrison's picture
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I made these following the recipie and on a low heat. they were delicious.

nerris's picture
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Ooops forgot to rate!

P.s I used buttermilk once as it was recommended on here and I have to say it made no difference to the texture and just gave a bit of a sour aftertaste, unless you've got it in the house, I wouldn't bother buying it especially!

nerris's picture
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We make these pancakes every few weekends and they really are lovely.

I have a couple of suggestions to make them even tastier:

I add a teaspoon of sugar and a few drops of vanilla essence if we are having them with fruit as otherwise they are too savoury for my husband and daughter!

The biggest tip I would offer is to wait until you have everything ready to go and the pan heated up well before you make the mixture, don't over mix and don't leave the mixture sitting around for too long. The quicker I whisk up the mixture and get it cooking the fluffier and lighter they are!

jimdavison11's picture

you need to add caster sugar

kittylenore's picture
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Brilliant - very easy with great results

juniperchick's picture
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Made this recently as I was so fed up with the rubbish American pancakes I had in a deli near my place. It turned out really well and everyone loved it. Much nicer than the regular pancakes. Will be making these next Pancake day.

juniperchick's picture
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Brilliant recipe. Will have to try with buttermilk next time. Beats the rubbish one I had recently at Raoul's Deli.

mtrossi013's picture

A perfect midmorning snack. This recipe was very easy to follow and tasted as it was described. I halved my berries, and served them as suggested. Yummy! I look forward to trying them with bananas.

rubyfitz's picture
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Did mine with bananas, yum yum!!

honeypossums's picture
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scrummy - add raisins too!

rich1e's picture
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Made these on Sunday morning...most didn't get the opportunity to make it to the plate. Very tasty, especially with Maple Syrup. Do make sure you keep the heat low/medium...need slow cooking to ensure that they cook through to leave them light and fluffy.

alimay's picture

Love this recipe. Really tasty thick pancakes and better than any you would buy in the shops! Look forward to any excuse to make them!

jingoba1's picture

i made these 2 days ago without a scale to weigh things,its roughly 4oz of self raising,about 2oz of caster or cane sugar,little bit of butter (1 inch square roughly)and an egg,with a bit of milk to make it thinner when you mix it all together, dessert spoons full into a hot pan with oil in,wait for bubbles to appear and dont worry if it looks burnt,flip and do the same that side,remove from the pan and add exactly what you want,crushed blueberries and blackberries together with maple syrup .
drop scone on the recipe ,,,,and as a new but mature chef,very nice after all the sweetness added,quite bland tasting but the burnt bit caramalised adds a slight taste

peskycat's picture
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Excellent. This is the first American pancake recipe I've tried which actually produces light and fluffy pancakes, all my previous attempts have turned out quite stodgy. There are only two of us in this household, and this recipe produces enough batter for four people, so I keep the remaining mixture in the fridge so we can enjoy pancakes again the next morning. Try it, I'm sure you won't be disappointed.

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