American blueberry pancakes

American blueberry pancakes

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(257 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

    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
    Eggs

    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

    Butter

    butt-err

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

  • 150g pack blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    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

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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lostinstereo
19th Oct, 2015
These were delicious - I added cinnamon to the batter and then topped with banana and maple syrup when serving!
Sandycrab
8th Oct, 2015
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
27th Sep, 2015
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
23rd Aug, 2015
I used buttermilk to replace the milk. Worked well.
Mrs_Evans
23rd Aug, 2015
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
citizen smith
21st Jun, 2015
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
14th May, 2015
5.05
My kids love these but without the blueberries
Mr.JC
28th Mar, 2015
5.05
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
14th Mar, 2015
5.05
Absolutely divine!
wednesdayismyfa...
11th Mar, 2015
5.05
I made an account just to say that these are delicious!

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