American blueberry pancakes

American blueberry pancakes

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(249 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

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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MummyAbey
26th Oct, 2014
3.8
Lovely lazy weekend breakfast, kids loved them too. I added a touch of cinnamon and used maple syrup not honey.
Berryl502578
13th Sep, 2014
5.05
Great recipe, I used almond milk instead which worked perfectly well and served with fresh strawberries, banana and maple syrup
kirkyrigs's picture
kirkyrigs
28th Aug, 2014
5.05
We had blueberry pancakes at Bills for breakfast the other morning so I came home and looked up the recipe here - ta dah! No blueberries but plenty of freshly picked raspberries and they were delicious. The only recipe my son has asked me for before he leaves for university!
psamiad1
21st Aug, 2014
5.05
Love these as a weekend breakfast treat! Everyone should have these now and again.
jeanettehough
17th Aug, 2014
Hi it doesn't say how much melted butter to add to the mixture
KochinVeronica's picture
KochinVeronica
11th Aug, 2014
5.05
So delicious!
melworldwide
13th Jul, 2014
5.05
Really nice recipe. We had this with mixed berries, yogurt and honey and it was absolutely delicious.
PannaMaple's picture
PannaMaple
4th Jul, 2014
5.05
Great recipe. I made pancakes without blueberries (just because I didn't have them) and I served them with maple syrup and a lot of fruits: strawberries, bananas, nectarines and kiwis. The rest of pancakes, which remains after meal, we've eaten with icing sugar or with cottage cheese and currant jam, I like all of the ways of servings, but the best was pancake with maple syrup, strawberries and kiwis all together.
Mrs H
4th Jun, 2014
5.05
One of my favourite American pancake recipes. I sometimes use chocolate chips instead of blueberries (not very healthy I know)!
michala2160
25th May, 2014
5.05
Best Pancake Recipe Ever

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