American blueberry pancakes

American blueberry pancakes

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(250 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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Brownie Rater
28th Feb, 2017
3.8
Absolutely delicious
MissFroggy
12th Feb, 2017
5.05
Love this recipe; works every time! Sometimes I like to add vanilla essence, for friends with a sweet tooth. Also very tasty with chopped strawberries and raspberries!
poppy402
12th Dec, 2016
5.05
My son has just been diagnosed with type 1 diabetes and was really missing his puddings. Found this recipe and used teaspoon of sweetener instead of syrup and drizzled some lemon juice over them, lovely.
samt1985
22nd Oct, 2016
5.05
I use this recipe again and again. So easy and it produces very fluffy and light pancakes. I do it with all kinds of different fillings not just blueberries and it works perfectly every time.
Dot Cotton
2nd Oct, 2016
Gorgeous pancakes really fluffy. Can't rate but definitely 5 stars
jenniemarie_stone
26th Sep, 2016
5.05
With rating...
jenniemarie_stone
26th Sep, 2016
5.05
I love this recipe, mine seem to take a while to cook but worth the wait! Yum.
hyperion
21st Aug, 2016
This recipe worked great. I used the ingredients listed and followed the instructions given. The pancakes were easy to make and tasty. I didn't realise that the blueberries in the pancake would break and spread out within it. That made the end result more colourful and interesting. I'll definitely use this recipe again. I didn't have any full-fat milk to hand, so I used semi-skimmed. But that didn't seem to affect the pancakes. I wasn't sure what a 'large tablespoon' is supposed to be, but I found that if you are a bit more generous with the amount of batter per pancake (so using more than 15 ml), you get a better, thicker pancake as a result. If you want to avoid the pancakes tasting a bit salty, use sunflower oil or unsalted butter in the pan.
wilddelight
30th Jul, 2016
5.05
Amazing pancakes, the best recipe I have ever used. I swapped white flour for wholemeal and added some oats in too and they still came out light and fluffy
neatandtidy
15th Jun, 2016
5.05
Made these on Sunday as had been craving American style pancakes for some time - absolutely delicious, so fluffy! We served with cream for extra yum!

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Mr.JC
28th Mar, 2015
5.05
Quite simply, this is the only pancake recipe I use except for on Shrove Tuesday. I make them often for various friends. Be sure to use as fresh Baking Powder as possible, the last batch I made, a few hours, I used a brand new pack of Baking Powder and the results were even better. The batter was thick to the point of not pouring but the pancakes were incredibly light textured and held a very impressive thickness.
shilpatij's picture
shilpatij
19th Feb, 2015
How much melted butter should be added to the mixture?
MissFroggy
12th Feb, 2017
5.05
Just a small amount; about 1tbsp vegetable oil works as a lazy substitute
Tooloowoo
1st May, 2014
At what stage are these freezeable? As batter or when completed? What's the best way to defrost them/heat them up?
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi there. Make the pancakes, cool then freeze, defrost at room temperature, then warm through in a medium oven for a few minutes or a few seconds each in the microwave, thanks.
kayshathomas
1st Apr, 2014
I've made these before and they are amazing!! How far in advance can I make the batter if kept in the fridge?
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, as the batter contains a raising agent that will react very quickly the batter needs to be made fresh, thanks.
lookingfordaniellex
28th Jan, 2014
Does anybody know what the serving size is for this? Is it 108kcal per portion?
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there, thanks for getting in touch. The nutritional values above are per pancake, without syrup. Thanks, BBC Good Food team
ishouldbeeating
2nd May, 2014
5.05
Instead of blueberries, try passionfruit with maple syrup poured over the top after cooking while still hot.
Bob Dale
11th Jan, 2014
My favorite american pancakes are with banana slices and some almond crumbs. Just put a couple of slices and almonds in the batter after pouring it in the pan. Tastes incredible.