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American blueberry pancakes

American blueberry pancakes

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(241 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

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 (272)

neatandtidy's picture
5

Made these on Sunday as had been craving American style pancakes for some time - absolutely delicious, so fluffy! We served with cream for extra yum!

Pearlsbounce's picture
5

A super recipe with no sugar!

grettondiver's picture

Other than change the quality, I stuck to the recipe to the letter. Hugely successful. Husband asked how I'd done it as they were just like bought ones. Not realy sure that was a complement!

alexofevil's picture
5

Perfect, made twice now exactly to recipe. Will try adding different fruit next time.

caryntay's picture
5

This is hands down the BEST pancake recipe I've tried! So easy to whip up and the pancakes turned out super light and ultra fluffy! Frozen bluberries worked perfectly! I also added 1 tbsp of sugar just to give it a hint of sweetness. I

michelle_30's picture
5

Recipe! Blinking iPhone autocorrect!!!

michelle_30's picture
5

Oh my these were delicious! Light and fluffy! I think I needed to cook just a tad longer as they were slightly doughy inside but that was my error not the receipt. Had for breakfast with blueberry and elderflower yogurt and more fresh blueberries, def worth making

lostinstereo's picture

These were delicious - I added cinnamon to the batter and then topped with banana and maple syrup when serving!

Sandycrab's picture

I have been searching madly for a good recipe for American pancakes after returning from the USA. This is the very best one that I have found, so very easy to make, light and fluffy, I am super delighted and cant wait to bin all the other recipes !!! The only thing I didn't add was the blueberries as I wanted to try this recipe for the pancake only .... its a WINNER !!!
Many thanks ...

May Snow's picture

Just back from the states wanted blueberry pancakes for breakfast
Have to say they were nicer than the ones in USA very easy to make they went down a treat

Mrs_Evans's picture

I used buttermilk to replace the milk. Worked well.

Mrs_Evans's picture

We need the facility to write comments by the recipes we gave saved. They could be public to help other users, private or a choice of either but we need to comment with "needs an extra ten minutes in the oven" or alternative ingredients gift example. Just a text box please.

citizen smith's picture

exceptional pancakes with this simple recipe .. halved all the ingredients for myself and added 3rd tsp salt to the dry bowl .. made 6 easily with bit left over! I couldn't be more pleased with the final result ... really light / fluffy ... very pleased to find this .. thx

anmari's picture
5

My kids love these but without the blueberries

Mr.JC's picture
5

Quite simply, this is the only pancake recipe I use except for on Shrove Tuesday. I make them often for various friends. Be sure to use as fresh Baking Powder as possible, the last batch I made, a few hours, I used a brand new pack of Baking Powder and the results were even better. The batter was thick to the point of not pouring but the pancakes were incredibly light textured and held a very impressive thickness.

BettyCocina's picture
5

Absolutely divine!

wednesdayismyfavouritecolour's picture
5

I made an account just to say that these are delicious!

GBORG's picture
5

I have to agree with everyone on this, perfect

justineburton's picture

These are PERFECT every time and really easy, best pancakes ever!!!

levina_masterson's picture
5

You absolutely cannot beat this recipe for American pancakes. Time and time again I use this and am always so happy.
I have added sugar, blueberries, reeses pieces, chocolate chips, raisins..... etc.... to the batter before flipping over and they have all made such delicious additions.
I love this recipe!

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Questions (8)

Mr.JC's picture
5

Quite simply, this is the only pancake recipe I use except for on Shrove Tuesday. I make them often for various friends. Be sure to use as fresh Baking Powder as possible, the last batch I made, a few hours, I used a brand new pack of Baking Powder and the results were even better. The batter was thick to the point of not pouring but the pancakes were incredibly light textured and held a very impressive thickness.

shilpatij's picture

How much melted butter should be added to the mixture?

Tooloowoo's picture

At what stage are these freezeable? As batter or when completed?
What's the best way to defrost them/heat them up?

goodfoodteam's picture

Hi there. Make the pancakes, cool then freeze, defrost at room temperature, then warm through in a medium oven for a few minutes or a few seconds each in the microwave, thanks.

kayshathomas's picture

I've made these before and they are amazing!! How far in advance can I make the batter if kept in the fridge?

goodfoodteam's picture

Hi there, as the batter contains a raising agent that will react very quickly the batter needs to be made fresh, thanks.

lookingfordaniellex's picture

Does anybody know what the serving size is for this? Is it 108kcal per portion?

goodfoodteam's picture

Hi there, thanks for getting in touch. The nutritional values above are per pancake, without syrup. 

Thanks, BBC Good Food team

Tips (2)

ishouldbeeating's picture
5

Instead of blueberries, try passionfruit with maple syrup poured over the top after cooking while still hot.

Bob Dale's picture

My favorite american pancakes are with banana slices and some almond crumbs. Just put a couple of slices and almonds in the batter after pouring it in the pan. Tastes incredible.

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