American blueberry pancakes

American blueberry pancakes

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(264 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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9th Feb, 2015
I have to agree with everyone on this, perfect
7th Feb, 2015
These are PERFECT every time and really easy, best pancakes ever!!!
15th Jan, 2015
You absolutely cannot beat this recipe for American pancakes. Time and time again I use this and am always so happy. I have added sugar, blueberries, reeses pieces, chocolate chips, raisins..... etc.... to the batter before flipping over and they have all made such delicious additions. I love this recipe!
10th Dec, 2014
Brilliant recipe, all I would add is that they're better with a little pinch of salt in. I make these in a big batch and freeze them invetween greaseproof paper then transfer them in to sandwich bags so quick breakfasts for me and my toddler, just pop a couple in the microwave and they're as good as when freshly made.
19th Nov, 2014
Amazing! My husband and kids loved these. Best pancakes we ever had!
26th Oct, 2014
Lovely lazy weekend breakfast, kids loved them too. I added a touch of cinnamon and used maple syrup not honey.
13th Sep, 2014
Great recipe, I used almond milk instead which worked perfectly well and served with fresh strawberries, banana and maple syrup
kirkyrigs's picture
28th Aug, 2014
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!
21st Aug, 2014
Love these as a weekend breakfast treat! Everyone should have these now and again.
17th Aug, 2014
Hi it doesn't say how much melted butter to add to the mixture


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