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 (276)

anyahazelx's picture

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

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!

silnarnin's picture

They were easy to make and just like the real ones. Four stars because I couldn't make them round. Using some kind of an egg shaper could perhaps ensure that they stay round.

chanelc's picture

Amazing! I have made on a number of occasions now and my boyf loves them! Recommend to all!

nugsy3012's picture

Meant to say I left out the blueberries - doh!

nugsy3012's picture

Perfect fluffy pancakes - although I left out the pancakes! I got more like 15 pancakes out of the recipe, but they were probably a little smaller. Agree that you need to cook at a relatively low heat to get the best result. Delicious with strawberries and maple syrup

imorra's picture

Best home made American pancake ever! Totally enjoyed it! We had it with some sliced fresh fruit and a dash of a superb organic Canadian Maple syrup (totally worth the "investment") - some freshly squeezed blood oranges juice. A super healthy and delish start to the day! ;)

jbeilby's picture

They are lovely, the best pancakes we have ever tasted, Delicious!!

my_dunh's picture

I left out the blueberries, used a mixture of natural yoghurt and milk, and added two tablespoons of golden syrup.... Lush :-)

ibakefairycakes's picture

Yummy! made it without blueberries but with golden syrup and bacon. Delicious

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

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

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

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

jmistovski's picture

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

tazmarco82's picture

These pancakes were lovely! Mmm...

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


supercook69's picture

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

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


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…