American blueberry pancakes

American blueberry pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(210 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

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

Comments

Show comments
kariee93's picture

loved it! but used soya milk instead of ordinary milk and left out the blueberries (as i didnt have any) it was a hit with everyone! tasted very good with maple syrup drizzled over.

ellenboshell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Soooo nice :) Just made these and I'm definately going to make again!!

maidincornwall's picture

I love these pancakes! So easy to make & delicious. I make them for lunchbox treats. They freeze really well (I layer them in greaseproof paper), and are defrosted in time for teabreak/lunch.

dandomania's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this recipe for the first time today and both my boyfiend and I loved it! Next time I will try with bacon as suggested by others.

karoliina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My pancakes came out tasting ok (with additional 1 tbsp of sugar) but the consistency was disappointingly heavy and dense.

jmistovski's picture
  • 1
  • 2
  • 3
  • 4
  • 5

wow, yum. I added chocolate liquer sauce as an extra!

tazmarco82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These pancakes were lovely! Mmm...

Try adding a little mixed spice to the batter - it adds an interesting and tasty twist.

Yummy!

supercook69's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I wanted a plain pancake recipe, so I used this without the blueberries. They are SOOOO light & fluffy!! The mixture looks think but DONT add more liquid, its ment to be thiick.
Pancakes, bacon & maple syrup...prefect!!!!!!

fernsl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great recipe, really easy to make with the kids & get some fruit into fussy eaters.

fewagainstmany's picture

I made these today as a late pancake day celebration and they were lovely, i made a few variations as well, there were banana pancakes with Malibu cream, chocolate pancakes and i also made some blueberry syrup to go with the recipe above for various members of my family.

jessss's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutly lush! Thumbs up all round:)

allielovetocook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oooops, forgot to rate!!

allielovetocook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these for Pancake Day .. albeit a day late! Not sorry I made them either .. absolutely delicious!! Wouldn't change a thing. I served them up to my family, some with Golden Syrup and some with Lemon and Sugar/Sweetener and they were equally delicious either way.
A sure-fire family pleaser!!

joblair's picture

I made these last night, we loved them! We had them without the bluberries as I couldn't find any but we had maple syrup and ice-cream - they were delicious!

abigailhiggs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sounds delish, I shall be making a few for pudding today as it is Shrove Tuesday :)

I may well have to try for a breakfast treat with the bacon and maple syrup too :)

judithsimpson's picture

Didn't use fruit, just golden syrup. Tasted exactly like 'normal' pancakes, but found them much easier to make. My 15 yr old was a bit dubious, but was easily converted once he'd tried them.

ninadullabh's picture

these are so easy and yummy. We've been using this receipee since it first was published ing Good Food over 5years ago. My 10 year old daughter has been making them as well. We add cinamon and occasionally vanilla to the mixture. This recipee is so so easy and tasty and light

stephie_kay's picture

So light and fluffly! The only amendments I made were that I added 1tablespoon of golden caster sugar to the mix and didn't use the blueberries. I had chopped bananas, chopped strawberries, raspberry low fat jam on the side and lightly whipped up some double cream. I also made them slightly smaller and so the batter made 14 pancakes. Beautifully tasty!

gmcshane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe, and I'm a Canadian (so obviously I used maple syrup). Someone on the first page of comments said to quickly top the pancakes with blueberries when you put them in the pan, so the berries don't rupture and the pancakes stay golden. I did this instead of mixing them into the batter and it worked very well. I'll be making these again soon.

Pages

Questions

Tips