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, questions and tips

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16th May, 2013
These are so quick and absolutely delicious. I also make some extra ones for daughter who works late, she'll just reheat in the microwave for 30 secs approx. A big hit.
11th May, 2013
Loved these. Served them whilst on holiday in Florida for breakfast and were a great success. Will definitely use this recipe again.
8th May, 2013
Best pancakes ever!!!!!! So thick and fluffy, absolutely delicious :-)
2nd May, 2013
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?!
30th Sep, 2013
Did you work out how much to use etc??
13th Apr, 2013
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
8th Apr, 2013
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!
1st Apr, 2013
Delicious but slightly better once I'd added a bit of caster sugar. Made a lot more than 10 for me! Simple and yummy.
30th Mar, 2013
Just made these for my son..he's in danger of over-dosing on them! Absolutely delicious
12th Mar, 2013
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!


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