American blueberry pancakes

American blueberry pancakes

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(249 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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michaelacakes
26th Jan, 2013
5.05
Made these today without the blueberries to go with streaky bacon and maple syrup...absolutely delicious! Light and fluffy :)
dustyrose
23rd Jan, 2013
5.05
yes definitely keep the heat low-medium! made these this morning and they were OUT OF THIS WORLD!!! Simple things please me lol they are great with bananas and/or strawberries on the side instead of syrup/honey! Got some left over so guess whats for brekkie tomorrow! LOVE IT!!!
shazziegee
19th Jan, 2013
5.05
Just made these with my four year old. I only used half the recipe as only the two of us today. They are delicious and really easy to make, will be making these again.
ferg108
17th Jan, 2013
5.05
these are amazing!! the best pancakes ive ever made!
danicquinn
13th Dec, 2012
5.05
Fantastic - easy and tasty. I put more blueberries in though:)
grlucy
5th Dec, 2012
5.05
Superb. Make sure you use full fat milk for a slightly thicker batter. Absolute great with some golden syrup and a spoonful of vanilla ice-cream.
dixie123
18th Nov, 2012
5.05
Yum yum! Perfect and my 11month old also enjoyed! Kept it exactly as it said, will do again.
xnat182x
14th Nov, 2012
Such a great recipe. I didn't add the blueberries to the mixture, but they were still so lovely, fluffy and just perfect.
lizleicester
5th Nov, 2012
5.05
Keep trying these but find the traditional flat pancake preferable every time. Whatever additions I make (blueberries, maple syrup, bananas, etc) I find the taste of raising agent (in the self raising flour + the baking powder) unappealing.
nsmbeale
23rd Oct, 2012
5.05
LOVE! LOVE! these pancakes, great with sultanas too :)

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