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American Blueberry Pancakes

These fluffy American blueberry pancakes make a delicious and tasty breakfast. The blueberries add a juicy flavour the whole family will love. Read on to find out how to make these easy blueberry pancakes.

Pancake day is approaching quickly. Children everywhere will be demanding pancakes. Traditionally pancake day, or Shrove Tuesday, is a feast day before the start of Lent on Ash Wednesday. Lent is traditionally a time of fasting and making pancakes was a great way to use up eggs and fat before the fast began.

In England we usually make English pancakes with lemon and sugar. These are thin flat pancakes which are served immediately. For something a little different these fluffy American blueberry pancakes are perfect. The tangy blueberries convince you that you are eating something healthy.

American blueberry pancakes

If there is one thing Americans know how to do its how to make breakfast. I have memories of travelling to America as a child and being amazed at their breakfast dishes. Large stacks of fluffy pancakes with lashings of syrup, plates of waffles and crispy bacon. The pancakes were so filling a stack was hard to finish.

One of my favourites was the fluffy blueberry pancakes. In those days blueberries were not common in England. The bright blue berries were a taste experience. These days blueberries are more easily found in supermarkets. They are also hailed as a superfood due to the high levels of anti-oxidants they contain. This is said to lower your risk of a heart-attack so they are definitely worth eating.

Blueberry pancakes

How to make American blueberry pancakes from scratch

The key difference between American pancakes and English pancakes is that American pancakes use a raising agent. Instead of a flat pancake that fills the pan you get a more compact fluffy pancake. It is easy to cook several at once in the pan. It is really easy to make pancakes from scratch and worth the effort.

Read more: American pancakes with crispy bacon

You can make these blueberry pancakes using fresh or frozen blueberries. If you use frozen they will defrost as you cook the pancake.

These blueberry pancakes use self-raising flour and baking powder as a raising agent. Mix in milk, an egg and a pinch of salt to make a smooth batter. It is a good idea to sift the flour before adding it. This will remove any lumps from the batter. Finally gently fold some blueberries into the mixture.

Put some oil in frying pan and when it is sizzling add drops of batter to the pan. A spoon is an easy way to do this. A big spoonful of mixture is the perfect size for a pancake. Watch the pancake carefully and when bubbles start to appear flip it over. Cook until golden on both sides.

Once the pancakes are ready serve with a drizzle of syrup and some fresh blueberries.My son loved them and kept asking for more. When I said three was more than enough he went and ate the blueberries that were left over instead.

Read more: German Apple Pancakes

American blueberry pancakes

Blueberry pancake recipe

 

5 from 3 votes
Blueberry pancakes
American blueberry pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A light and fluffy pancake made with blueberries and served with a dash of syrup

Servings: 4
Author: Alison
Ingredients
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300 ml milk
  • 150 g blueberries
  • pinch salt
Instructions
  1. Put the flour, baking powder and salt into a mixing bowl.
  2. Whisk in the milk and the egg.
  3. Gently fold in the half the blueberries.
  4. Heat some oil in a frying pan.
  5. Pour in about a tablespoon of batter for each pancake. Cook for about three minutes until little bubbles appear on the surface.
  6. Flip and cook for about three minutes on the other side.
  7. Serve in a stack with the rest of the blueberries on top and golden syrup drizzled over.

Can these blueberry pancakes be frozen?

The good news is that you can freeze blueberry pancakes. Why not whip up a large batch of pancakes, eat some and freeze some for the next time you fancy them. Make sure you have some freezer bags and labels ready so you know what they are later. There is nothing worse than finding a UFO (Unidentifed Frozen Object) in your freezer at a later date.

To freeze the pancakes place them onto a baking tray so they are not touching. Put the baking tray into the freezer for thirty minutes. Now you can take the pancakes out and put them into freezer bags. Stack the pancakes with a little baking parchment or wax paper between them. This makes it easier to separate them later.

American blueberry pancakes

How to reheat the pancakes

The easiest way to reheat the pancakes is to use a microwave. Put the pancakes on a microwave safe plate and heat for around 20 seconds per pancake. A stack of five pancakes will take about a minute. This will give you soft fluffy pancakes that you can eat quickly.

If you don’t have a microwave you can also reheat the pancakes in the oven. Preheat the oven to 180C. Wrap the stack of pancakes in foil to stop them drying out. Heat in the oven for around ten minutes until they are warm.

Why not pin the recipe for later?

Blueberry pancakes. These fluffy amerian blueberry pancakes are easy to make from scratch and make a delicious breakfast. Click for the recipe

Are you making pancakes for pancake day? What sort of pancakes will you be making? Let me know below.

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11 Comments

  1. February 12, 2013 / 10:37 am

    They look gorgeous! I love the American breakfast pancakes all piled up with maple syrup. Rather sad that all I have for breakfast here is a packet of rice crispies. Boo!

  2. February 5, 2018 / 4:29 pm

    Ah, those pancakes looks so deliciously fluffy! We eat pancakes often here, not sure why many people eat them only once a year on Pancake day.

  3. February 6, 2018 / 5:47 pm

    These look so tasty. And too true about blueberries. I don’t remember ever seeing any as a child

    • February 7, 2018 / 8:36 am

      I know its so weird how they all of sudden became popular. Maybe its easier to import them now

  4. Fede Pastabites
    February 12, 2018 / 4:14 pm

    Ok these are lovely and now I am not sure what recipe to follow, yours or Galina’s 🙂

    Do you think I can make the batter ahead and keep in the fridge until the evening?

    • February 20, 2018 / 10:33 am

      Galina’s look nice as well. You can definitely make the batter ahead of time, I do that often.

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