American blueberry pancakes

American blueberry pancakes

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(262 ratings)

Cook: 35 mins


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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  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • knob butter



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

  • 150g pack blueberry



    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
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  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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20th Oct, 2017
Very tasty and simple to make. I added some vanilla extract as someone else suggested for sweetness. Clean plates all round - including my very fussy 3 year old.
18th Jun, 2017
Easy .. and very very nice even without the blueberry inside. yumm
5th Mar, 2017
I love this recipe and always use it when making American pancakes. I like to use half wholemeal and half self raising flour to make them nice and light. Sometimes I swap the milk out for almond milk too. They're really delicious with bacon and maple syrup or with some honey and yogurt. Yum!
1st Mar, 2017
SO easy. Honestly, absolutely foolproof. I had mine with extra blueberries and fruit coulis. Husband has his topped with chopped up banana and chocolate sauce. No leftover pancakes, and a request for more at the weekend!
Brownie Rater
28th Feb, 2017
Absolutely delicious
12th Feb, 2017
Love this recipe; works every time! Sometimes I like to add vanilla essence, for friends with a sweet tooth. Also very tasty with chopped strawberries and raspberries!
12th Dec, 2016
My son has just been diagnosed with type 1 diabetes and was really missing his puddings. Found this recipe and used teaspoon of sweetener instead of syrup and drizzled some lemon juice over them, lovely.
22nd Oct, 2016
I use this recipe again and again. So easy and it produces very fluffy and light pancakes. I do it with all kinds of different fillings not just blueberries and it works perfectly every time.
Dot Cotton
2nd Oct, 2016
Gorgeous pancakes really fluffy. Can't rate but definitely 5 stars
26th Sep, 2016
With rating...


28th Mar, 2015
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
19th Feb, 2015
How much melted butter should be added to the mixture?
12th Feb, 2017
Just a small amount; about 1tbsp vegetable oil works as a lazy substitute
1st May, 2014
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
13th May, 2014
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.
1st Apr, 2014
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
28th Apr, 2014
Hi there, as the batter contains a raising agent that will react very quickly the batter needs to be made fresh, thanks.
28th Jan, 2014
Does anybody know what the serving size is for this? Is it 108kcal per portion?
goodfoodteam's picture
7th Feb, 2014
Hi there, thanks for getting in touch. The nutritional values above are per pancake, without syrup. Thanks, BBC Good Food team
4th Nov, 2017
For those asking about the melted butter, I think there is a typo in the ingredient list. “Knob of butter” should read “knob of butter, melted”. That’s how I have interpreted the recipe and it works well.
2nd May, 2014
Instead of blueberries, try passionfruit with maple syrup poured over the top after cooking while still hot.
Bob Dale
11th Jan, 2014
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.