American blueberry pancakes

American blueberry pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(245 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 (277)

elleetc's picture

Stunning, a beautiful recipe for lazy Saturday mornings. Quick and easy. My pancakes were quite bulky, juicy and utterly delicious.

qas5saq's picture

Delicious, and so easy to make! Followed the recipe to the 'T' and they came out perfect, light and not too sweet. Will make again.

najiasarosh's picture

I made them without blueberries. It was fantastic. The golden syrup on it made them sooo delicious. I'm gonna definitely make them again.

calmond's picture

I made these for the first time a couple of weeks ago & have already had to make them again by special request. They're the new "must have" breakfast for my sons on special occasions (including Sundays). They're very easy to make & the boys wolf them down. Great with bacon & maple syrup or with fruit.

dorotamakota's picture

Made them with buttermilk, added 2 tbls vanilla sugar to the dough and skipped the blueberries (not the season yet). Was a big hit! All my guests loved it and said they tasted like the original ones :)

katiecrumpet's picture

very nice and very easy added bacon and kiwi :)

elsieonumonu's picture

What a great recipe. I used skimmed milk and the pancakes were still delicious.

irina5's picture

nice treat for breakfast)

plaskett89's picture

Yummy!! I added syrup instead of blueberries :)

kiwichatterbox's picture

Perfect in every way. And by far the best pancake recipe I've got. They don't stick and are nice and fluffy. Hard not to make every weekend!

golnessa88's picture

Great recipe. No alterations required.

secrisp's picture

Totally delicious. Highly recommended!

philj24's picture

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

karend1's picture

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

I made them without the blueberries

Simple, easy, perfect

sarah_harrison's picture

I made these following the recipie and on a low heat. they were delicious.


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…