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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8th Jul, 2012
I used frozen raspberries and broke them by just sqeezing them into the batter and it was like little bubbles of raspberry jam everywhere when we ate was sooo yummy!
7th Jul, 2012
We are big fans of pancakes and love them when we go to the states. It was therefore with trepidation that I made this for my my hungry boys who are the harshest food critics I know. I need not have worried as not only were these quick and easy to make, they were also eaten as quickly with strenuous demands to add them as a regular weekend treat.
24th Jun, 2012
My husband has coeliac's disease, so I used gluten free flour and these turned out to be fantastic gluten free pancakes!! Excellent recipe, very American! :)
20th Jun, 2012
I make these pancakes all the time now...for breakfast and as a special treat for the kids...I have made them plain without the blueberries, and they are just as nice...especially with chocolate philly and strawberries 3 year olds favourite...
17th Jun, 2012
These were quite dense and not as light and fluffy as the American pancakes I am used to (I am an American transplanted in the UK). I didn't add the blueberries but don't think that would have made a difference.
6th Jun, 2012
One word: FAB-U-LOUS !!! I took account of other reviewers and served the blueberries with them rather than in them. I made these because my teenage son fancied them for a late breakfast and I didn't have any pancake mixes so I looked up a recipe on here. Light, fluffy, delicious pancakes which were better than any I've bought or made from commercial mixes or even been served in restaurants. I got a lot more than 10 pancakes though, more like about 20!! But they all got eaten...
5th Jun, 2012
5th Jun, 2012
I made iplain ones and serve with bacon. Yum...
1st Jun, 2012
Stunning, a beautiful recipe for lazy Saturday mornings. Quick and easy. My pancakes were quite bulky, juicy and utterly delicious.
18th May, 2012
Delicious, and so easy to make! Followed the recipe to the 'T' and they came out perfect, light and not too sweet. Will make again.


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