American blueberry pancakes

American blueberry pancakes

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(245 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, questions and tips

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Comments (276)

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!

silnarnin's picture
4

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
5

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

nugsy3012's picture
5

Meant to say I left out the blueberries - doh!

nugsy3012's picture
5

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
5

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
5

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

my_dunh's picture
5

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

ibakefairycakes's picture
5

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
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
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
2

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

jmistovski's picture
5

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

tazmarco82's picture
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
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
5

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

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