American blueberry pancakes

American blueberry pancakes

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(255 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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6th Dec, 2013
To half an egg you beat it with a fork & add half!!!! Derr!
8th Jun, 2013
Made these with oat milk for my son who is allergic to dairy, turned out well.
4th Jun, 2013
Absolutely delicious and so easy to make!
25th May, 2013
Delicious recipe! I personally would add in lots more blueberries, and the recipe makes way more than 10 about 10cm diameter ones! Brilliant for breakfast and I will definitely make them again.
18th May, 2013
I love these!! & so do my kids!! I must admit I used to make pancake with soda bread flour and estimate the consistency which worked ok for full pan sized giant ones but since tryin these I haven't looked back!! I substitute with buttermilk too and soak raisins in warm water & brown sugar with a good spoon of cinnamon and sprinkle it onto the mixture just after puttin them on the pan. Yummy!!!
16th May, 2013
These are so quick and absolutely delicious. I also make some extra ones for daughter who works late, she'll just reheat in the microwave for 30 secs approx. A big hit.
11th May, 2013
Loved these. Served them whilst on holiday in Florida for breakfast and were a great success. Will definitely use this recipe again.
8th May, 2013
Best pancakes ever!!!!!! So thick and fluffy, absolutely delicious :-)
2nd May, 2013
The recipe states "beat in the melted butter". I don't see anywhere in the list of ingredients where melted butter is mentioned or the amount?!
30th Sep, 2013
Did you work out how much to use etc??


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