American blueberry pancakes

American blueberry pancakes

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(243 ratings)

Cook: 35 mins

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • knob butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pack blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    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

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.

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Comments (274)

kittylenore's picture
5

Brilliant - very easy with great results

juniperchick's picture
5

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
5

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
5

Did mine with bananas, yum yum!!

honeypossums's picture
4

scrummy - add raisins too!

rich1e's picture
5

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
5

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.

moonabutt's picture
2

Tried this recipe because I thought it'd be a healthy alternative to normal american pancakes, considering there's no sugar and not much butter, however I found the pancakes so tasteless and bread-like that they needed jam/syrup to be eaten (so not very healthy in the end!). I won't be making these again! On the other hand, recipe was simple and pancakes came out nice looking like in the picture.

anfy1974's picture

My son's 'feeling poorly' favorite.

Substitute blueberries with any soft fruit.

emmasallyd's picture
4

So quick and easy to make, and super yummy! I think they might be nicer with a little sugar in the mixture, will try next time.

overchord's picture
5

These always go down well with the family. Just had the house full of friends visting as well, and the kids gobbled these up over everything else on the table :-)

suemcmahon's picture

OK, my next recipe should be humble pie..I obviously can't read the internet before breakfast and coffee

suemcmahon's picture

How can anyone rate this recipe and not notice how badly written it is??
It doesnt list salt as an ingredient, it doesnt tell you to melt the knob of butter until you get to the method and most bafflingly it doesn't tell you to sprinkle the blueberries into the cooking pancakes in the frying pan - at the end of the method it says "the rest of the blueberries" so I assume they just forgot to add this detail!
Whoever added the tick to say this recipe was tested should be scolded. For people who already know how to make pancakes only...

anniebannanie's picture

Just made these pancakes and they are easy, peasy and really delicious. I have failed many times to make pancakes but this has put a smile on all our faces....pancakes all round!

zetalyn1's picture

I give these to my toddler Grandson who like to eat finger foods.
I omit the Bi-carb soda and berries and add a tiny bit of maple syrup and beat really well. Cook slowly or syrup will burn. He loves them cut into strips with fresh berries. He gets the calcium from the milk and protien from the egg and it gives him lots of energy. Really quick and easy. Lyn.

anyahazelx's picture
4

They Are Realllyyyy Nice They Are The Best Pancakes Ever. and I Dont Only have then for breakfast I Have Them For Lunch To <3 x

sarahhudai's picture
5

I use buttermilk when I have it and I don't put the blueberries in. I serve those on the side and sometimes make up a fruit salad of strawberries raspberries and blueberries.

Kids like them with Nutella!

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