American blueberry pancakes

American blueberry pancakes

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(258 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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5th Dec, 2012
Superb. Make sure you use full fat milk for a slightly thicker batter. Absolute great with some golden syrup and a spoonful of vanilla ice-cream.
18th Nov, 2012
Yum yum! Perfect and my 11month old also enjoyed! Kept it exactly as it said, will do again.
14th Nov, 2012
Such a great recipe. I didn't add the blueberries to the mixture, but they were still so lovely, fluffy and just perfect.
5th Nov, 2012
Keep trying these but find the traditional flat pancake preferable every time. Whatever additions I make (blueberries, maple syrup, bananas, etc) I find the taste of raising agent (in the self raising flour + the baking powder) unappealing.
23rd Oct, 2012
LOVE! LOVE! these pancakes, great with sultanas too :)
6th Aug, 2012
Lovely recipe,took out the blueberrys,replaced with a small tin of sweet corn,and one and a half teaspoons of sugar,beautiful with bacon and eggs and of coarse maple syrup.
5th Aug, 2012
Brilliant recipe, made it with my daughter and she usually won't eat blueberrys but absolutely gobbled them up! We added a cheeky bit of ice cream as well, yum!!!!
30th Jul, 2012
Delicious! Made these for a quick after dinner treat. Didn't have any blueberrys in so drizzled with honey and served with banana. So quick, easy and tasty to make!! Will be using this as my pancake day recepie now!
26th Jul, 2012
Excellent pancakes. Even my fussy two-year old who doesn't normally like berries ate them. I had quite a lot of batter left over so made a giant plate-sized pancake for myself at the end.
23rd Jul, 2012
I made this recipe as a late night snack, I halved the ingredients and the batter was enough for 3 thick, large pancakes. I didn't include the blueberries but did however, stack the pancakes on a plate and top with strawberries and sugar. After having tried plenty of pancake recipes, this is by far the best recipe there is and I will be sticking to it as these pancakes are too good to say no! I can't fault this recipe at all. The batter was of a good consistency- unlike other recipes which are too watery. I heated up the pan for around 30 seconds and poured the batter in. With the heat on Low- Medium it only took one minute on each side and was very easy to make. I will definitely be reccommending this and making it for the whole family.


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