American blueberry pancakes

American blueberry pancakes

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(251 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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xnat182x
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.
lizleicester
5th Nov, 2012
5.05
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.
nsmbeale
23rd Oct, 2012
5.05
LOVE! LOVE! these pancakes, great with sultanas too :)
ringding1
6th Aug, 2012
5.05
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.
scottyqt
5th Aug, 2012
5.05
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!!!!
bridgey
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!
psychedeliasmith
26th Jul, 2012
5.05
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.
katya89x
23rd Jul, 2012
5.05
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.
norvince
8th Jul, 2012
I used frozen raspberries and broke them by just sqeezing them into the batter and it was like little bubbles of raspberry jam everywhere when we ate them...it was sooo yummy!
suzieogg
7th Jul, 2012
5.05
We are big fans of pancakes and love them when we go to the states. It was therefore with trepidation that I made this for my my hungry boys who are the harshest food critics I know. I need not have worried as not only were these quick and easy to make, they were also eaten as quickly with strenuous demands to add them as a regular weekend treat.

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