American blueberry pancakes

American blueberry pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(254 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
disco
11th May, 2014
Good recipe, pancakes kept their shape well. For two of us I halved the recipe and made seven 10cm pancakes.
kapatu
4th May, 2014
5.05
Simply gorgeous!!!
eleveneighteen15
24th Apr, 2014
5.05
Easy and AMAZING!
jeanieh
10th Mar, 2014
Being that I'm Canadian, we like our pancakes to be proper pancakes...thick, fluffy, and served with maple syrup. This recipe reminds me of the pancakes my Mom would make me growing up. My favourite pancake is with blueberries in them so whenever I get a craving for pancakes, this is the recipe I turn to (as it's just like my Mom's). My friend's kids love it when I make these. They are delicious!
rosievimes's picture
rosievimes
5th Mar, 2014
5.05
Made these for dinner on pancake day and they were ace. Really simple to make, incredibly tasty, and the perfect texture. I added a little cinnammon to the batter and let it chill in the fridge for a good 30mins before frying. The mixture made 12 pancakes in the end; we served them with extra blueberries and maple syrup (as suggested), and a small dollop of vanilla ice cream. Will certainly be making these again very soon, perhaps for for a chilled weekend breakfast/brunch.
Laurelle
4th Mar, 2014
Gorgeous!! Came out perfect!
barrybubbles
1st Mar, 2014
I made 9 pancakes and there was a bit of mix left over for maybe a couple more but we'd had enough between two of us! Nice and light and fluffy. Lovely with maple syrup and creme fraiche.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.