American blueberry pancakes

American blueberry pancakes

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(258 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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21st Feb, 2012
Totally delicious. Highly recommended!
11th Feb, 2012
These pancakes looks delicious. My latest post is a wonderful version of Crepes, which use a special soaking method to reduce Phytic acid present in all whole grains (this method makes whole grains much more digestible) Check it out: Natasha
31st Jan, 2012
I love finding alternatives to boxed breakfast cereal. I've just written a post all about the horrific process our cereals go through!! Crazy. Have a read!
24th Jan, 2012
I really enjoyed the pancakes and will try an alternative fruit next time. Really easy to make.
21st Jan, 2012
I subsitute the milk and butter for soy products and tastes so yummy. Low fat and very filling!
14th Jan, 2012
First attempt at these this morning & they were lovely, just need to work on getting them abit thinner. Kids loved them & I substituted the blueberries for chocolate chips for them & served with sliced banana
11th Jan, 2012
I made them without the blueberries Simple, easy, perfect
11th Jan, 2012
I made these following the recipie and on a low heat. they were delicious.
6th Jan, 2012
Ooops forgot to rate! P.s I used buttermilk once as it was recommended on here and I have to say it made no difference to the texture and just gave a bit of a sour aftertaste, unless you've got it in the house, I wouldn't bother buying it especially!
6th Jan, 2012
We make these pancakes every few weekends and they really are lovely. I have a couple of suggestions to make them even tastier: I add a teaspoon of sugar and a few drops of vanilla essence if we are having them with fruit as otherwise they are too savoury for my husband and daughter! The biggest tip I would offer is to wait until you have everything ready to go and the pan heated up well before you make the mixture, don't over mix and don't leave the mixture sitting around for too long. The quicker I whisk up the mixture and get it cooking the fluffier and lighter they are!


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