American blueberry pancakes

American blueberry pancakes

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(214 ratings)

By

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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

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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

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Comments

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hannahram's picture
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AHHHH me loves, I make these WAY too often!! Serve them will gallons of honey or maple syrup and fresh berries - Yum!

hannahram's picture
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AHHHH me loves, I make these WAY too often!! Serve them will gallons of honey or maple syrup and fresh berries - Yum!

danique_f's picture
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Wasn't very keen on these pancakes overall, I have definately tasted better receipes before. Would not make these again, unless I changed receipe a bit by adding sugar as well.

250501's picture
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These are lovely,we added a dollop of ice-cream,strawberries,raspberries and more blueberries!!!yum

greenlung's picture
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My daughter now makes these by herself or with pals. We also have begun to prepare the batter ( or she does) and leave it in the fridge and she will make them the next morning before school - some for breakfast and some to school for lunch. Great incentive to get up early. Thank you.

whiplash's picture
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Forgot to rate recipe!!!!!

sarawoodhams's picture
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Delicious! and the batter keeps so you can make a quick breakfast - yum!

Achanny's picture

Does anyone know if I can make this batter in advance like the evening before ?

whiplash's picture
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What a recipe, my son and I loved them. I used soya milk instead of normal and added a mashed banana just before cooking. Yummy.

snapper57's picture
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Chef Santiago said:

"use 2 large eggs instead of 1 also dont use self rising flour and use a 1/2Tablespoon of baking soda, (bicarbonate of soda) and use buttermilk and you will get a much lighter fluffier pancake"

Tried the above and they were lovely . . . !

Variation:
- I used semi-skimmed milk as I could not get buttermilk locally and plain flour; worked fine.
- Poach eggs - one per person (drippy yoke),
- Get some Procciutto, stick it in the oven (med heat), bake for 5mins or so 'till crisp but dont overdo it,
- Place egg on top of the pancakes followed by procciutto, then dribble the maple syrup over the lot!

Absolutely delicious, yummy !!

ilovemymini69's picture

cant wait to try them but how does the nutritional information compare to the quantities? Is per serving per pancake?

hayley1984's picture
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Adding bananas gave them a nice sweetness.

travelbunny's picture
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These are OK but I feel they need some sweetness in the actual pancakes too. Not the best pancake recipe I've tried.

caron13's picture

I made this recipe this morning using Dove's wheat free flour, added 30g of golden caster sugar as well. Fantastic. A wheat free delight!!

gowri_j's picture
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The unanimous verdict was "very nice" and "pretty". Such a simple recipe to make, delicious with maple syrup!

djmcnae's picture
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Must admit to being a bit sceptical while making them as they looked thicker and stodgier than my usual pancakes but I have to say they were delicious and not stodgy at all!!

jamarallen's picture
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I Enjoyed Cooking This Recipe, However I Did Find That The Pancakes Never Rose As Much As It Looks Like It Would So I Added A Extra Half Teaspoon Of Baking Powder And It Worked .... But Thumbs Up To This Recipe.

maryb22's picture

I used Doves Farm Wheat+Gluten Free SR Flour and pancakes were delicious!

cormwall's picture

could anyone tell me please if these pancakes could be frozen

fahima291's picture
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these pancakes are sooo delicious, made them three times in the past two days
i used honey instead of golden syrup

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