American blueberry pancakes

American blueberry pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(247 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (278)

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.

ferg108's picture

these are amazing!! the best pancakes ive ever made!

danicquinn's picture

Fantastic - easy and tasty. I put more blueberries in though:)

grlucy's picture

Superb. Make sure you use full fat milk for a slightly thicker batter. Absolute great with some golden syrup and a spoonful of vanilla ice-cream.

dixie123's picture

Yum yum! Perfect and my 11month old also enjoyed! Kept it exactly as it said, will do again.

xnat182x's picture

Such a great recipe. I didn't add the blueberries to the mixture, but they were still so lovely, fluffy and just perfect.

lizleicester's picture

Keep trying these but find the traditional flat pancake preferable every time. Whatever additions I make (blueberries, maple syrup, bananas, etc) I find the taste of raising agent (in the self raising flour + the baking powder) unappealing.

nsmbeale's picture

LOVE! LOVE! these pancakes, great with sultanas too :)

ringding1's picture

Lovely recipe,took out the blueberrys,replaced with a small tin of sweet corn,and one and a half teaspoons of sugar,beautiful with bacon and eggs and of coarse maple syrup.

scottyqt's picture

Brilliant recipe, made it with my daughter and she usually won't eat blueberrys but absolutely gobbled them up! We added a cheeky bit of ice cream as well, yum!!!!

bridgey's picture

Delicious! Made these for a quick after dinner treat. Didn't have any blueberrys in so drizzled with honey and served with banana. So quick, easy and tasty to make!! Will be using this as my pancake day recepie now!

psychedeliasmith's picture

Excellent pancakes. Even my fussy two-year old who doesn't normally like berries ate them. I had quite a lot of batter left over so made a giant plate-sized pancake for myself at the end.

katya89x's picture

I made this recipe as a late night snack, I halved the ingredients and the batter was enough for 3 thick, large pancakes. I didn't include the blueberries but did however, stack the pancakes on a plate and top with strawberries and sugar. After having tried plenty of pancake recipes, this is by far the best recipe there is and I will be sticking to it as these pancakes are too good to say no!

I can't fault this recipe at all. The batter was of a good consistency- unlike other recipes which are too watery. I heated up the pan for around 30 seconds and poured the batter in. With the heat on Low- Medium it only took one minute on each side and was very easy to make.

I will definitely be reccommending this and making it for the whole family.

norvince's picture

I used frozen raspberries and broke them by just sqeezing them into the batter and it was like little bubbles of raspberry jam everywhere when we ate was sooo yummy!

suzieogg's picture

We are big fans of pancakes and love them when we go to the states. It was therefore with trepidation that I made this for my my hungry boys who are the harshest food critics I know. I need not have worried as not only were these quick and easy to make, they were also eaten as quickly with strenuous demands to add them as a regular weekend treat.

gfreezer's picture

My husband has coeliac's disease, so I used gluten free flour and these turned out to be fantastic gluten free pancakes!! Excellent recipe, very American! :)

fairypetal's picture

I make these pancakes all the time now...for breakfast and as a special treat for the kids...I have made them plain without the blueberries, and they are just as nice...especially with chocolate philly and strawberries 3 year olds favourite...

allmypetshavepaws's picture

These were quite dense and not as light and fluffy as the American pancakes I am used to (I am an American transplanted in the UK). I didn't add the blueberries but don't think that would have made a difference.

alisondavey's picture

One word: FAB-U-LOUS !!!

I took account of other reviewers and served the blueberries with them rather than in them. I made these because my teenage son fancied them for a late breakfast and I didn't have any pancake mixes so I looked up a recipe on here. Light, fluffy, delicious pancakes which were better than any I've bought or made from commercial mixes or even been served in restaurants. I got a lot more than 10 pancakes though, more like about 20!! But they all got eaten...

chapman_steph's picture



Questions (8)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…