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American blueberry pancakes

American blueberry pancakes

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(239 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

    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

    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

    butt-err

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

  • 150g pack blueberry
  • sunflower oil or a little butter for cooking

    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

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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.

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Comments (271)

moo4278's picture

Fantastic, I have just come home from a holiday in the US, so it brought back memories. I used frozen fruit, it worked really well and microwaved the syrup with the left over fruit....mmmmm!

mochimoo's picture
5

I tried this recipe for the first time a couple of years ago and it's been my come to recipe for American pancakes since! Delicious with blueberries, bananas or plain, this one never fails me.

letbersan's picture

They tasted delicious!!!! but I don't know how to make for the blueberries to be in the middle of the batter. They were on one of the sides ( by weight) and this causes the surface to burn a little bit. Somebody can help me?

emma052's picture
5

So yummy...we have these every sunday morning with crispy bacon..

cosmosshow's picture
5

Best pancakes!

messyjessie86's picture
5

I find that this is a foolproof recipe for making pancakes. I don't always use blueberries - strawberries/rasberries or any kind of stewed fruit is nice too (I always add a touch of sugar as well to reduce the tartness). A good weekend brekkie! :)

mandbaby's picture
5

Absolutely delicious. I really recommend them. I made them for my 8 month old baby boy, and he loved them.

natalie1977's picture
5

I love these pancakes, I make them for Sunday breakfast regularly!! They are light and fluffy, so easy to make and so delicious, I have substituted the blueberries for raspberries, strawberries, blackberries, - any mix of fruit, either frozen or fresh and all work great - blueberries & strawberries are my personal favourites. Perfect every time!!

khitajrah's picture
5

I used two large eggs instead of one. I also use chopped apple to replace the blueberries on occasion. Scrummy!

groovykatie's picture
5

Made these pancakes today for the first time. Absolutely delicious!

cdcarbonell's picture
5

Extremely easy and really nice. I doubled the amount of blueberries and that also worked well.

dlockhart's picture
2

Made these with natural yoghurt & a bit of lemon juice since didn't have any buttermilk. Plus used mixed berries instead of blueberries. Very yummy and addictive!!!

Great served with bacon, fried apple, tomato and maple syrup for brunch or yoghurt, chopped banana and maple syrup.

kiisudankan's picture
4

Delicious! I stewed some frozen blueberries with a bit of sugar and added that instead of fresh ones.

jessica_mann's picture
5

Really great! Not difficult either, I used a small frying pan to make slightly bigger pancakes for ease, but next time think I'll try some cooking rings to help keep a good shape to them and make smaller size ones.

jojare's picture

my pancakes were quite flat
I didn't have any baking powder, could that be why?
Also my batter was reeaally runny and not thick at all

ainebcd's picture
5

Lovely! I made them this morning for myself & my 2 sisters using buttermilk instead of milk & raspberries instead of blueberries, a new favourite!

sreeves's picture
5

I made these this morning for breakfast, but realised we didn't have any eggs...! So I substituted the egg for some melted butter and it worked fine. Lovely thick consistency and so so filling, I'm going to try them with chocolate chips next weekend, can't wait! Thank you.

philipparowley's picture
5

Fabulous recipe! My initially sceptical husband wolfed them down and then suggested we work through all the possible fruit combinations - a new favourite!

yummyfood1234's picture

This was a really yummy recipe, instead of blueberries I used dried cranberries which are just as nice. It make a nice breakfast treat, though I had it for brunch. A really great recipe, quick and easy- go on try it!

thynk2much's picture
5

Made these with buttermilk and frozen blueberries and they were PERFECT (speaking as an American!)

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