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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26th Sep, 2016
I love this recipe, mine seem to take a while to cook but worth the wait! Yum.
21st Aug, 2016
This recipe worked great. I used the ingredients listed and followed the instructions given. The pancakes were easy to make and tasty. I didn't realise that the blueberries in the pancake would break and spread out within it. That made the end result more colourful and interesting. I'll definitely use this recipe again. I didn't have any full-fat milk to hand, so I used semi-skimmed. But that didn't seem to affect the pancakes. I wasn't sure what a 'large tablespoon' is supposed to be, but I found that if you are a bit more generous with the amount of batter per pancake (so using more than 15 ml), you get a better, thicker pancake as a result. If you want to avoid the pancakes tasting a bit salty, use sunflower oil or unsalted butter in the pan.
30th Jul, 2016
Amazing pancakes, the best recipe I have ever used. I swapped white flour for wholemeal and added some oats in too and they still came out light and fluffy
15th Jun, 2016
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!
26th Mar, 2016
A super recipe with no sugar!
19th Mar, 2016
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!
21st Feb, 2016
Perfect, made twice now exactly to recipe. Will try adding different fruit next time.
22nd Mar, 2016
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
25th Oct, 2015
Recipe! Blinking iPhone autocorrect!!!
michelle_30's picture
25th Oct, 2015
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


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